Grand Cru Arpeggio Cream Nun’s Puff

Grand Cru Arpeggio Cream Nun’s Puff

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Icon - Time 30 + Icon - Level Medium

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Ingredients

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Materials


Let's make it!

  • Choux pastry:
  • 115 g butter
  • 140 g T55 flour
  • 250 g eggs (around 5 eggs)
  • 5 g caster sugar 125 g milk
  • 125 g water
  • 5 g table salt (1 pinch)
  • Coffee jelly Grand Cru Arpeggio (prepare the night before):
  • 40 ml Grand Cru Apreggio (1 capsule) 3 leaves gelatine
  • 20 g caster sugar
  • Pastry cream:
  • 500 g milk
  • 125 g egg yolks 100 g caster sugar
  • 40 g cornflour
  • 50 g butter
  • 25 ml Grand Cru Arpeggio (1 capsule)
  • Sichuan pepper
  • 200 g caramelised pecan nuts
  • Grand Cru Arpeggio coffee veil:
  • 25 ml Grand Cru Arpeggio (1 capsule)
  • 800 g water
  • 200 g caster sugar 100 g cornflour
  • Craquelin (crunchy topping): 150 g butter
  • 185 g brown sugar
  • 185 g flour
  • Making the choux pastry:
  • Combine the water,milk and butter (melted) in a saucepan
  • Add the salt and bring to the boil
  • Add the flour in one go
  • Work the mixture thoroughly over the heat using a wooden spatula
  • Work the mixture by stirring to dry it
  • The dough is ready when it comes away from the sides of the saucepan and forms a smooth ball
  • Take the saucepan off the heat
  • Add the eggs one by one,making sure they are completely absorbed into the dough
  • The dough should be sticky
  • Tip it into a stainless steel bowl and cover with cling film
  • Put in the fridge
  • Making the pastry cream:
  • Put the milk in a saucepan
  • Bring to the boil
  • In a bowl,combine the egg yolks and sugar
  • Stir vigorously,then add the cornflour
  • Your mixture should whiten
  • Add the boiling milk gradually,then transfer the entire mixture back into the saucepan and bring to the boil, whisking continuously
  • As soon as it boils,pour the mixture into a bowl,add the butter and 25 ml of Grand Cru Arpeggio
  • Season with Sichuan pepper
  • Cover with cling film and put in the fridge
  • Once cold,add the caramelised pecan nuts
  • Making the craquelin:
  • Sift the flour
  • Soften the butter in the microwave
  • Combine the flour,butter and brown sugar in a bowl
  • Spread in a layer 1mm thick between two sheets of baking paper using a rolling pin
  • Place in the freezer
  • Making the coffee jelly:
  • Add the sugar to the hot coffee (40 ml) and stir in the drained gelatine
  • Combine thoroughly and put in the fridge
  • Piping and baking the choux pastry:
  • Put the choux dough in a piping bag with a no
  • 16 plain nozzle
  • On a nonstick tray,pipe 8 balls 3 cm in diameter and 8 balls 1
  • 5 cm in diameter,making them as uniform as possible
  • Remember to leave a space between each
  • Cut a piece of craquelin of the same diameter and place it on top of your choux balls
  • Bake in a hot oven (200°C,gas mark 67) for 2025 mns
  • Leave to cool at room temperature (do not put in the fridge)
  • Once cool,make a 0
  • 5 cm hole (the size of a pencil) in the back of each choux ball
  • Put the pastry cream in a piping bag and fill your choux balls
  • Place to one side
  • Serve your cream Nun’s Puff on an Grand Cru Arpeggio jelly mirror

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Arpeggio 9 Chart - Intensity
Arpeggio Decaffeinato 9 Chart - Intensity
Arpeggio 9 Chart - Intensity
Arpeggio Decaffeinato 9 Chart - Intensity

Grand Cru Arpeggio Cream Nun’s Puff

  • Icon - Time 30 +
  • Icon - Level Medium

Materials


Recommended Nespresso coffees

Ingredients


Inspirations

Icon - Inspiration - Chef

Let's make it!

  • Choux pastry:
  • 115 g butter
  • 140 g T55 flour
  • 250 g eggs (around 5 eggs)
  • 5 g caster sugar 125 g milk
  • 125 g water
  • 5 g table salt (1 pinch)
  • Coffee jelly Grand Cru Arpeggio (prepare the night before):
  • 40 ml Grand Cru Apreggio (1 capsule) 3 leaves gelatine
  • 20 g caster sugar
  • Pastry cream:
  • 500 g milk
  • 125 g egg yolks 100 g caster sugar
  • 40 g cornflour
  • 50 g butter
  • 25 ml Grand Cru Arpeggio (1 capsule)
  • Sichuan pepper
  • 200 g caramelised pecan nuts
  • Grand Cru Arpeggio coffee veil:
  • 25 ml Grand Cru Arpeggio (1 capsule)
  • 800 g water
  • 200 g caster sugar 100 g cornflour
  • Craquelin (crunchy topping): 150 g butter
  • 185 g brown sugar
  • 185 g flour
  • Making the choux pastry:
  • Combine the water,milk and butter (melted) in a saucepan
  • Add the salt and bring to the boil
  • Add the flour in one go
  • Work the mixture thoroughly over the heat using a wooden spatula
  • Work the mixture by stirring to dry it
  • The dough is ready when it comes away from the sides of the saucepan and forms a smooth ball
  • Take the saucepan off the heat
  • Add the eggs one by one,making sure they are completely absorbed into the dough
  • The dough should be sticky
  • Tip it into a stainless steel bowl and cover with cling film
  • Put in the fridge
  • Making the pastry cream:
  • Put the milk in a saucepan
  • Bring to the boil
  • In a bowl,combine the egg yolks and sugar
  • Stir vigorously,then add the cornflour
  • Your mixture should whiten
  • Add the boiling milk gradually,then transfer the entire mixture back into the saucepan and bring to the boil, whisking continuously
  • As soon as it boils,pour the mixture into a bowl,add the butter and 25 ml of Grand Cru Arpeggio
  • Season with Sichuan pepper
  • Cover with cling film and put in the fridge
  • Once cold,add the caramelised pecan nuts
  • Making the craquelin:
  • Sift the flour
  • Soften the butter in the microwave
  • Combine the flour,butter and brown sugar in a bowl
  • Spread in a layer 1mm thick between two sheets of baking paper using a rolling pin
  • Place in the freezer
  • Making the coffee jelly:
  • Add the sugar to the hot coffee (40 ml) and stir in the drained gelatine
  • Combine thoroughly and put in the fridge
  • Piping and baking the choux pastry:
  • Put the choux dough in a piping bag with a no
  • 16 plain nozzle
  • On a nonstick tray,pipe 8 balls 3 cm in diameter and 8 balls 1
  • 5 cm in diameter,making them as uniform as possible
  • Remember to leave a space between each
  • Cut a piece of craquelin of the same diameter and place it on top of your choux balls
  • Bake in a hot oven (200°C,gas mark 67) for 2025 mns
  • Leave to cool at room temperature (do not put in the fridge)
  • Once cool,make a 0
  • 5 cm hole (the size of a pencil) in the back of each choux ball
  • Put the pastry cream in a piping bag and fill your choux balls
  • Place to one side
  • Serve your cream Nun’s Puff on an Grand Cru Arpeggio jelly mirror

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