LES PETITS CHOUX ANDOA
 

LES PETITS CHOUX ANDOA

 
An original recipe from L'Ecole Gourmet Valrhona
Category: Cakes and Tarts
Makes 30 desserts
Difficulty: Easy
 
 

INGREDIENTS

Pâte à Choux:
160g water
160g whole milk
150g butter
4g fine salt
8g sugar
1g vanilla powder
180g all-purpose flour
220g eggs
45g golden flax seeds
45g chopped hazelnuts
1 pinch sugar

Ganache Montée ANDOA MILK 39%:
810g (225g + 585g) heavy cream
25g glucose
25g acacia honey
310g ANDOA MILK 39%

 

INSTRUCTIONS

 
Pâte à Choux:
  • Boil the milk, water, butter, sugar, salt and vanilla.
  • Off the heat, add the flour. Then place back on the stove and lightly mix the dough with a spatula.
  • Mix the dough using a food processor.
  • Beat the eggs and add them very gradually to the dough.
  • Mix in the golden flax seeds and chopped hazelnuts.
  • Pipe the dough into small balls. Sprinkle with granulated sugar.
  • Bake in a ventilated oven at 180°C for about 20 minutes.
 
Ganache Montée ANDOA MILK 39%:
  • Heat 225g of heavy cream with the honey and glucose.
  • Pour in the melted chocolate.
  • Add 585g of cold heavy cream and mix using an immersion blender.
  • Store in the refrigerator for at least 3 hours before use.