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By Benoit Castel

Recipe Coffee & walnut chantilly choux

To make this dish

Ingredient list

  • Craquelin (for 70 x 25 g choux)
    250 g bread flour
    250 g Lescure Unsalted 250g butter Roll 82% fat
    250 g caster sugar
  • Choux pastry (for 70 x 25 g choux)
    650 g whole milk
    260 g Lescure Unsalted 500g butter Roll 82% fat
    10 g salt
    10 g sugar
    340 g bread flour
    518 g egg
  • Coffee Chantilly Cream
    275 g Lescure UHT Cream 35% fat
    22 g caster sugar
    19 g powdered fish gelatine 200 blooms
    14 g cold water
  • Walnut Praliné
    660 g walnuts
    200 g caster sugar
    66 g water
    1 pod vanilla bean
    60 g neutral oil
  • Walnut Crémeux
    84 g whole milk
    84 g Lescure UHT Cream 35% fat
    34 g egg yolks
    17 g sugar
    10 g corn starch
    60 g Walnut praliné

The recipe, step by step

  1. 01

    Craquelin (for 70 x 25 g choux)

    Weigh all the ingredients in the bowl of a stand mixer and mix with the paddle attachment until a homogeneous dough is obtained.

    Using a sheeter, roll the dough out between two guitar sheets to a thickness of 1.5 mm.

    Cut out rounds using a 3 cm cutter. Freeze.

  2. 02

    Choux pastry (for 70 x 25 g choux)

    Bring the milk, butter, salt and sugar to a boil, then pour into the bowl of a stand mixer containing the flour.

    Mix with the paddle attachment until the flour absorbs all the liquid.

    Gradually add the eggs.

    Pipe 25 g balls onto a non-stick baking tray.

    Top with the craquelin.

    Bake in a convection oven at 165°C for 45 minutes (damper closed), then at 150°C (damper open) for 10 minutes to dry out the choux.

    Chef's Tip

    After baking, the choux can be frozen. Before serving, take them directly from the freezer and place in a 180°C oven for 4 minutes for optimal texture.

  3. 03

    Coffee Chantilly Cream

    Hydrate the gelatin and let it rest in the fridge for 1 hour;

    In a saucepan, heat the cream and sugar. Add the coffee beans off the heat, blend and cover for 15 minutes.

    Add the melted gelatin and strain.

    Store in the fridge for at least 12 hours before use.

    The next day, with a mixer using the whisk, until you achieve a smooth and shiny chantilly.

    Chef's Tip

    Infuse the coffee in only half of the cream, then incorporate the other half well chilled after the gelatin. This technique allows for optimal whipping.

  4. 04

    Walnut Praliné

    In a saucepan, make a syrup with water and sugar. Once at 118°C, add the unroasted walnuts and vanilla pod cut into small pieces, then sand until a caramel forms around the nuts. 

    Spread on a Silpat and let cool. 

    Blend in a food processor, gradually adding the oil until smooth. 

  5. 05

    Walnut Crémeux

    In a saucepan, heat the milk and cream. In a mixing bowl, whiten the egg yolks with sugar and starch. Pour part of the hot liquids over the yolks, then pour everything back into the saucepan with the heat off;

    Cook like a pastry cream, stop cooking by adding butter and praliné, then blend.

    Store at +4°C for at least 6 hours. 

  6. 06

    Assembly of the Choux

    Cut the top off the choux. 

    Fill the bottom of the choux with walnut praliné crémeux. 

    Pipe the coffee chantilly with a smooth nozzle of diameter 6 cm. 

    Place the top cut with a cookie cutter with a diameter of 5 cm. 

    Sprinkle with decorative icing sugar and arrange walnut pieces on the cream.