For the strawberry season, we asked Claire to prepare a gourmet recipe, and as usual, it lived up to our expectations. You'll love the combination of strawberry and praline flavours in these little puffs that are simply delicious. This goes without saying, try it with Quebec strawberries!
• 125ml (1/2 cup and 1 tablespoon) water
• 60g (1/4 cup) unsalted butter
• A pinch of salt
• 80g (2/3 cup) Flour
• 3 Eggs
For the biscuit mix
• 60g (1/2 cup) flour
• 60g (1 /4 cup and 1 tablespoon) brown sugar
• 60g (1/4 cup) butter
For the whipped cream
• 80ml (1/3 cup) 35%MG whipping cream
• 20g (2 tablespoons) powdered sugar
For the assembly
• 1/2 jar of Allo Simonne Praline Hazelnut Spread
• A dozen strawberries
• In a large bowl, mix all the ingredients to obtain a homogeneous dough.
• Slide the dough between two sheets of baking paper to make it easier to roll out. Roll out the dough thinly with a rolling pin to a thickness of 2 to 3 mm.
• Leave the biscuit in the freezer overnight.
The choux pastry
• Preheat your oven to 180°C/350°F.
• In a saucepan, heat the water, butter, salt and sugar together
• When the butter has completely melted, take it off the heat and pour in the flour all at once, mixing with a wooden spatula or a Maryse.
• Put the pan back on low heat and mix the dough vigorously to dry it out. At this point, it should form a ball that easily comes off the sides of the pan.
• Away from the heat, let it cool completely in a bowl, while you mix the eggs in another container.
• Add the eggs gradually, in several turns, mixing vigorously with each turn. (If you have a food processor, you can do this step using the sheet).
• The dough is ready when it forms a beak on the spatula, falling slightly without touching the spatula.
• If there are still eggs left, leave them aside, don't add more!
• Pour your pastry into a pastry bag fitted with a 16mm diameter plain tip.
• Roll out the puffs to 12 cm long on baking paper.
• Take the biscuit out of the freezer and cut out circles the same size as the puffs. You can use a glass, or any other utensil of the same diameter that you have at hand. Place each circle on top of each puff.
• Bake the puffs for 35 to 40 minutes. It is important not to open the oven while the puffs are baking, otherwise, they will be completely flat!
• When you take them out of the oven, let them cool on a rack.
The whipped cream
• Before you start, remember to set aside a stainless steel bowl and whiskers for 15 minutes in the freezer (or 1 hour in the refrigerator). For the whipped cream to rise, everything must be cold!
• Sift the powdered sugar and set it aside.
• Take out the stainless steel bowl, the whips and the cream at room temperature.
• Quickly place the cream in the cold stainless steel bowl and whip it for about 10 minutes, until it has whipped to a stiff consistency and holds together well.
• Pour in the powdered sugar and whisk again. Set aside in a cool place.
Assembly
• Once the puffs have cooled down, cut them in half in the center.
• In a piping bag, place a fluted tip and with a spatula, fill it with the whipped cream. Close the piping bag, remove the tip and place a pretty one on each half of each puff, starting in the center and gradually working your way up the sides.
• With a teaspoon, place a small amount of hazelnut praline spread in the center of the whipped cream and place a hulled strawberry on top.
• Put in the refrigerator before serving or enjoy immediately!
Ingredients
For the choux pastry• 125ml (1/2 cup and 1 tablespoon) water
• 60g (1/4 cup) unsalted butter
• A pinch of salt
• 80g (2/3 cup) Flour
• 3 Eggs
For the biscuit mix
• 60g (1/2 cup) flour
• 60g (1 /4 cup and 1 tablespoon) brown sugar
• 60g (1/4 cup) butter
For the whipped cream
• 80ml (1/3 cup) 35%MG whipping cream
• 20g (2 tablespoons) powdered sugar
For the assembly
• 1/2 jar of Allo Simonne Praline Hazelnut Spread
• A dozen strawberries
Steps
The biscuit (the day before)• In a large bowl, mix all the ingredients to obtain a homogeneous dough.
• Slide the dough between two sheets of baking paper to make it easier to roll out. Roll out the dough thinly with a rolling pin to a thickness of 2 to 3 mm.
• Leave the biscuit in the freezer overnight.
The choux pastry
• Preheat your oven to 180°C/350°F.
• In a saucepan, heat the water, butter, salt and sugar together
• When the butter has completely melted, take it off the heat and pour in the flour all at once, mixing with a wooden spatula or a Maryse.
• Put the pan back on low heat and mix the dough vigorously to dry it out. At this point, it should form a ball that easily comes off the sides of the pan.
• Away from the heat, let it cool completely in a bowl, while you mix the eggs in another container.
• Add the eggs gradually, in several turns, mixing vigorously with each turn. (If you have a food processor, you can do this step using the sheet).
• The dough is ready when it forms a beak on the spatula, falling slightly without touching the spatula.
• If there are still eggs left, leave them aside, don't add more!
• Pour your pastry into a pastry bag fitted with a 16mm diameter plain tip.
• Roll out the puffs to 12 cm long on baking paper.
• Take the biscuit out of the freezer and cut out circles the same size as the puffs. You can use a glass, or any other utensil of the same diameter that you have at hand. Place each circle on top of each puff.
• Bake the puffs for 35 to 40 minutes. It is important not to open the oven while the puffs are baking, otherwise, they will be completely flat!
• When you take them out of the oven, let them cool on a rack.
The whipped cream
• Before you start, remember to set aside a stainless steel bowl and whiskers for 15 minutes in the freezer (or 1 hour in the refrigerator). For the whipped cream to rise, everything must be cold!
• Sift the powdered sugar and set it aside.
• Take out the stainless steel bowl, the whips and the cream at room temperature.
• Quickly place the cream in the cold stainless steel bowl and whip it for about 10 minutes, until it has whipped to a stiff consistency and holds together well.
• Pour in the powdered sugar and whisk again. Set aside in a cool place.
Assembly
• Once the puffs have cooled down, cut them in half in the center.
• In a piping bag, place a fluted tip and with a spatula, fill it with the whipped cream. Close the piping bag, remove the tip and place a pretty one on each half of each puff, starting in the center and gradually working your way up the sides.
• With a teaspoon, place a small amount of hazelnut praline spread in the center of the whipped cream and place a hulled strawberry on top.
• Put in the refrigerator before serving or enjoy immediately!
Product we use in this recipe
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