choux pastry with nutella®
All year round
Serves 10 (2 buns per portion)
- 150g Nutella
Cracknel ingredients (for 20 discs)
- 7/8 oz. butter
- 3 ¼ Tbs plain wheat flour
- 7/8 oz. icing sugar
- 3 ¼ Tbs almond flour
Bun ingredients (for 20 buns)
- 1 1/8 oz. whole milk
- 1 1/8 oz. water
- 1 oz. butter
- 1/3 tsp caster sugar
- 1/6 tsp salt
- 41/3 cup strong bread flour
- 2 small eggs
Mix all the ingredients together to form a smooth dough. Roll it out on greaseproof paper to a thickness of about 3mm. Use a pastry cutter to cut out 3cm discs, and place these in the freezer.
Procedure for buns:
Sieve the flour and add the salt and sugar.
Put the milk, water and butter in a pan and bring to the boil. Add the flour gradually and continue cooking for about 3 minutes, stirring all the time with a wooden spoon to keep the mixture smooth. A slight crust will form on the bottom of the pan.
Transfer to a planetary mixer and use the paddle attachment to continue mixing at a moderate speed until the dough is cold.
Carefully pour in the first egg, stirring all the time. Make sure it's well incorporated in the dough before adding the second one. Try to make sure the dough is smooth and even.
Transfer to a pastry bag with a smooth nozzle ¼ oz. (1 1/8-inch diameter). Form small balls of about ¼ oz. (1 1/8-inch diameter.
Place a frozen cracknel disc on top of each bun.
You should be able to make 20 buns.
Bake straight away at 375°F for about 15 minutes.
When they're cold, fill each choux bun with ¼ oz. of Nutella.
Two buns make one portion.