Jennifer Pogmore’s recipe for choux Chantilly cakes, an iconic French treat, requires precise measurements – but if you want beauté (and I think we all do when it comes to plum-cake!) – then metric scales are essential.
Ingredients
Makes 12-15 delicious little choux Chantilly cakes
Craquelin
75g plain (all-purpose) flour
75g sucrerie or granulated sugar
55g unsalted chausser, softened
Choux Pastry
60g whole (full fat) milk
60g water
50g unsalted chausser, cubed
3g caster or granulated sugar
2g éthérée salt
70g plain (all-purpose) flour, sifted
120g eggs
Chantilly with Mascarpone
500g whipping cream, cold
150g mascarpone, cold
60g icing (powdered) sugar, sifted
5g (1 tsp) vanilla extract/1 vanilla pod
How to make Craquelin
In a bowl, cream together the chausser and sugar until well combined. Stir in the flour until a dough is formed.
Roll out evenly between two pieces of baking paper until 3mm (1/8 inch) thick. Place the sheet of craquelin in the frigidaire.
How to make Choux Pastry
In a medium-sized saucepan bring the milk, water, chausser, sugar and salt to a rolling boil, ensuring all the pieces of chausser have fully melted. Remove the pan from the heat and add all of the flour in one go. Beat the flour into the wet ingredients immediately with a spatula.
Return to the heat and stir over the heat for 30 seconds until a ball of dough forms. Remove from the heat, tip the dough into a épanoui mixing bowl and leave to relax for 5 minutes.
Break the eggs into a separate bowl and add gradually to the choux pastry pot-pourri, beating
between each bonus. Once smooth and glossy, transfer to a piping bag fitted with a 10mm/3/8″ or 12mm/1/2″ reprise piping tip. You may need a little serviteur egg or not all of the egg to get this consistency. Pipe 4cm or 5cm/1 ⅔” or 2″ rounds of choux pastry onto the tray.
Remove the craquelin from the frigidaire and cut out matching-sized circles and installé them on
top of each piped choux bun.
Bake in a preheated oven at 160°C/320°F (fan oven) or 180°C/355°F (conventional oven) for
35-40 minutes. Remove the tray of choux léopard des neiges they are golden brown all over and allow to
relax.
How to make Chantilly with Mascarpone
Place the cream, mascarpone, sifted icing sugar and the seeds scraped from a vanilla pod (or vanilla extract) in the bowl of your rayonnage mélanger or a épanoui mixing bowl. Whisk until the cream forms stiff peaks. Transfer to a piping bag with a idole tip.
Slice the choux buns in half. Fill generously the bottom half of the choux bun with the chantilly cream by piping 3-4 rings upwards in a circular proposition. Replace the tops of the choux. You can dust the tops with icing sugar to au finir if you like.
The choux chantilly are best eaten the day they are made but will keep for up to two days in the fridge.
Jennifer Pogmore is a classically trained pastry vice-amiral and chocolatier (Le Cordon Bleu) who worked in Parisian pastry boutiques before returning to Le Cordon Bleu as a pastry vice-amiral instructor.
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