White chocolate and vanilla cream choux buns

Steps:

• Prepare the whipped ganache: Chop up the Ivoire 35% 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. 

Steps:

• 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. 

Steps:

• Prepare the choux pastry: Heat the water, milk, butter and sugar in a saucepan.

• Once the mixture is boiling, take the pan of 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.

White Chocolate and Norohy Vanilla Cream Choux Buns

Indulge in the exquisite flavors of Norohy Vanilla Cream Choux Buns, a creation by Guillemette Auboyer that serves 6-8 people. This recipe combines the elegance of choux pastry with the richness of white chocolate and vanilla whipped ganache, topped with optional craquelin for added texture.

What is Choux Pastry?

Choux pastry is a light, airy dough used to make a variety of pastries, including éclairs and cream puffs. It involves cooking the dough on the stovetop before baking, resulting in a hollow center perfect for filling with creams or custards.

Techniques Required:

1. Whipped Ganache Preparation: Master the art of creating a smooth ganache by gradually mixing boiled cream with chopped white chocolate and vanilla. Allow it to set before whipping to achieve a chantilly texture.

2. Choux Pastry Creation: Learn to balance heat and mixing to form a thick dough that pulls away from the pan. Properly incorporating eggs is key to achieving the right consistency.

3. Craquelin Application (Optional): Enhance your choux buns with craquelin, a crispy topping made from butter, sugar, and flour. Roll it thinly and freeze before placing atop the choux for a delightful crunch.

What is Craquelin?

Craquelin is a thin, crispy layer that adds texture and visual appeal to choux buns. Made from butter, sugar, and flour, it is rolled out and frozen, then placed on choux pastry before baking. This optional addition elevates the pastry with a satisfying crunch.

The Norohy Vanilla Advantage:

Using Norohy Madagascar Vanilla Bean in this recipe brings a unique depth of flavor and aromatic richness. Known for its floral and fruity notes, Norohy vanilla enhances the ganache, making each bite a luxurious experience.

Assembly:

Once baked to golden perfection, slice the choux buns and fill them with the whipped ganache using a piping bag. The combination of textures and flavors will delight your senses.