Valrhona Little Andoa Choux Buns Recipe

Golden choux pastry is filled with a rich ganache, made with smooth and creamy Valrhona Andoa 39% organic milk chocolate chips. Chopped hazelnuts and pearl sugar adds a gentle crunch to these delicate buns. This recipe was written by Valrhona. 

Valrhona Little Andoa Choux Buns Recipe

 Ingredients for the Choux Pastry Serves: 30


 Ingredients for the Andoa Lait 39% Whipped Ganache


Method for the Choux Pastry

  1. Bring the milk, water, butter, sugar, salt and vanilla to the boil.
  2. Remove from the heat and add the flour. Then, return to the heat and dry out the dough a little, using a spatula.
  3. Put the dough in a food processor to finish drying out and leave to cool. Beat the eggs and gradually incorporate into the dough.
  4. Add the golden flax seeds and the ground hazelnuts when almost entirely mixed in.
  5. Using a piping bag fitted with a n°12 nozzle, pipe the choux onto a baking tray, making sure that they are all the same size.
  6. Sprinkle pearl sugar onto each choux.
  7. Bake in a fan-assisted oven at 180°C for approx. 20 minutes.
© Speciality Cooking Supplies Limited 2024

Method for the Andoa Lait 39% Whipped Ganache

  1.  Heat 225g of cream with the honey and glucose.
  2. Gradually combine with the melted Andoa Lait 39%. Mix using a hand blender, adding 585g of cold cream.
  3. Leave in the fridge for at least 3 hours before using.
© Speciality Cooking Supplies Limited 2024

For more baking inspiration see our patisserie recipes and browse all professional patisserie ingredients and equipment



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