NOROHY VANILLA CREAM CHOUX BUNS
 

NOROHY VANILLA CREAM CHOUX BUNS

An original recipe by Guillemette Auboyer
Serves 6-8 people
Category: Cakes and Tarts
 
 

INGREDIENTS

FOR THE WHITE CHOCOLATE AND VANILLA WHIPPED GANACHE:
240g IVOIRE 35%
320g  heavy cream 36%
1 bean TAHITIAN VANILLA BEAN

FOR THE CRAQUELIN (OPTIONAL):
90g all-purpose flour
90g sugar
75g salted butter

FOR THE CHOUX PASTRY:
150g all-purpose flour
75g salted butter
125ml water
125ml milk
4 medium eggs
50g sugar

 

INSTRUCTIONS

 
FOR THE WHITE CHOCOLATE AND VANILLA WHIPPED GANACHE:
  • Prepare the whipped ganache: Chop up the white chocolate and put it in a bowl.
  • Bring the cream to a boil, then gradually pour it over the chocolate, stirring all the while to create a smooth, even mixture. Leave to set for at least 6 hours in the refrigerator before whipping. Leave to cool in the refrigerator.
 
FOR THE CRAQUELIN (OPTIONAL):
  • Prepare the craquelin: Rub together the butter, sugar, and flour with your fingertips.
  • Use a rolling pin to spread the resulting dough very thinly to a depth of 1mm between 2 sheets of baking paper. Freeze.
 
FOR THE CHOUX PASTRY:
  • Prepare the choux pastry: Heat the water, milk, butter and sugar in a saucepan.
  • Once the mixture is boiling, take the pan off the heat and pour in the flour all at once.
  • Mix well to make a very thick dough that comes away from the sides of the pan (if you need to, reheat the pan to help you).
  • Add the eggs to the dough one by one, mixing each one in thoroughly before you add the next.
  • Preheat the oven to 390°F (200°C). Pipe with a round tip to make small mounds of dough on a tray lined with baking paper.
Assembly
  • Cut rounds of the frozen craquelin that are the same size as the choux and gently press on top of the choux.
  • Bake for approx. 20 minutes or until the choux buns are golden-brown and have fully expanded.
  • Leave to cool and slice in half.
  • Use an electric whisk to beat the whipped ganache to medium soft peaks, until it has a chantilly texture. Put it in a piping bag and use it to fill the choux buns and the whipped ganache is piped inside with a fluted tip.