Mini Babaçu Choux with Brazil Nut cream

For the Crunch:

  • 75g butter
  • 90g demerara sugar
  • 90g wheat flour

Method of Preparation:

- Mix all the ingredients and roll out between sheets of baking paper.

- Freeze and cut circles of approximately 2cm; keep in the freezer until ready to use.

For the Chestnut Cream:

  • 1L of milk
  • 100g of butter
  • 120g sugar
  • 200g Brazil nut paste
  • 320g of egg yolks
  • 80g starch
  • 120g sugar
  • 320g fresh whipped cream

Method of Preparation:

  1. Boil the milk with the butter and 120g of sugar.
  2. In a bowl, beat the egg yolks with 120g of sugar and starch.
  3. Add hot milk to the egg yolks, mix well and return the egg yolk mixture to the pan.
  4. Cook, stirring constantly, until it thickens; add the chestnut paste and mix until homogenized.
  5. Cook, stirring constantly, until it thickens.
  6. Pour into a dish and cover with plastic film where it touches; refrigerate until well cooled.
  7. Place the cold cream in a bowl, beat with a whisk until smooth and gradually incorporate the whipped cream; set aside until ready to fill the choux pastry.

Choux Pastry:

  • 250g of water
  • 250g of milk
  • 225g butter
  • 12g salt
  • 12g sugar
  • 220g wheat flour
  • 55g Concepta Babaçu Flour
  • 500g eggs
  • 25g hot milk to adjust the dough

Method of Preparation:

  1. In a pan, bring water, milk, butter, salt and sugar to a boil.
  2. As soon as it starts to boil, pour in the flour and mix quickly to avoid lumps; cook the dough until it no longer sticks to the bottom of the pan and is very dry.
  3. Place the dough in the bowl of a stand mixer fitted with the paddle and beat until all the steam comes out; add the eggs in 3 additions and finally the hot milk, if necessary (to adjust the correct texture of the dough).
  4. Pour the dough with a medium round nozzle onto silicone paper or Teflon sheet (balls of approximately 3cm) and place a disc of crunch on each one.
  5. Bake in a preheated oven at 180°C until golden and stabilized; lower the oven to 160°C and bake until it is very dry.
  6. Remove from the pan and let cool on a wire rack; fill with a piping bag and sprinkle with icing sugar before serving.
Mini Babaçu Choux with Brazil Nut cream