Grand Cru Arpeggio Cream Nun’s Puff
Grand Cru Arpeggio Cream Nun’s Puff
30 +
Medium
Here is what you need
Ingredients
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Materials
How to make !
- 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
Grand Cru Arpeggio Cream Nun’s Puff
- 30 +
- Medium
Materials
Recommended Nespresso coffees
Ingredients
Inspirations
How to make !
- 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