ALPE PRAGAS - MON-FRI: 8:00 - 12.00 & 13.00 - 18.00 | SAT: 09.00 - 12.30 & 13.30 - 18.00 | SUN: CLOSED
Bignè craquelin with chantilly and chestnut and cocoa fruit preserve
INGREDIENTS FOR 16 BIGNE
120 g butter
160 g of flour
70 g of sugar
3 small eggs
400 ml of fresh cream
100 g of custard
1/2 tablespoon powdered sugar
220 g of Limited Edition Fruit Preserve No. 8 Chestnut, Cocoa and Tahitian Vanilla
salt
Prepare a dough by mixing 60 g of butter with 60 g of sugar and 60 g of flour; roll out the dough thinly (a couple of mm) between two sheets of baking paper with a rolling pin and put it in the freezer for the time necessary for it to harden.
Melt 60 g of butter in a saucepan with 180 ml of water: add 100 g of flour, all at once, and mix well with a wooden spoon. Let the dough dry a little while continuing to mix, then remove from the heat and let cool.
Add one egg at a time, lightly beaten, to the mixture.
Transfer the mixture into a pastry bag and make small mounds spaced apart on two baking sheets lined with baking paper.
Take the hardened dough out of the freezer and cut out disks that are a little smaller than the piles and place them on top.
Bake the cream puffs in a preheated oven at 180°C for about half an hour, avoiding opening the door before 25 minutes.
Let the cream puffs cool, then fill them with the whipped cream together with the custard and the icing sugar, and with the chestnut preserve.
120 g butter
160 g of flour
70 g of sugar
3 small eggs
400 ml of fresh cream
100 g of custard
1/2 tablespoon powdered sugar
220 g of Limited Edition Fruit Preserve No. 8 Chestnut, Cocoa and Tahitian Vanilla
salt
Prepare a dough by mixing 60 g of butter with 60 g of sugar and 60 g of flour; roll out the dough thinly (a couple of mm) between two sheets of baking paper with a rolling pin and put it in the freezer for the time necessary for it to harden.
Melt 60 g of butter in a saucepan with 180 ml of water: add 100 g of flour, all at once, and mix well with a wooden spoon. Let the dough dry a little while continuing to mix, then remove from the heat and let cool.
Add one egg at a time, lightly beaten, to the mixture.
Transfer the mixture into a pastry bag and make small mounds spaced apart on two baking sheets lined with baking paper.
Take the hardened dough out of the freezer and cut out disks that are a little smaller than the piles and place them on top.
Bake the cream puffs in a preheated oven at 180°C for about half an hour, avoiding opening the door before 25 minutes.
Let the cream puffs cool, then fill them with the whipped cream together with the custard and the icing sugar, and with the chestnut preserve.
