Recipes tagged with « Choux »

Almond Praline Choux Pastries

Choux buns baked with a crunchy praline craquelin topping. Filled with an almond-hazelnut praline cream combining pastry cream, whipped cream, and nut butters. The craquelin dough has been adjusted to include ground almonds for extra aroma; sugar swapped for light brown sugar to deepen caramel notes. Smaller and larger choux piped with strategically placed craquelin disks for texture contrast. Focus on tactile and visual cues during baking – golden with slight crackling. Cooling in the oven with door ajar to dry and firm shells. Assembly includes layering chopped toasted almonds inside for crunch in every bite. Nut swap and timing tweaks for balanced nutty aroma and optimal shell integrity.