This year I wanted to try my hand at making small carnival buns using choux au craquelin. I have seen them several times around the web and have wanted to play with the batter and the filling for quite some time. The result is this year’s Carnival bun.
CARNIVAL BUNS WITH BISCOFF AND PASSIONFRUIT
8 BUNS
PASSIONFRUIT GANACHE:
1 PASSION FRUIT
1/4 TSP VANILLA PASTE
1/4 TBSP SUGAR
40 G WHITE CHOCOLATE
25 G HEAVY CREAM 38%
Cut the passion fruit in half and scrape out the flesh and juice. Put the passion fruit pulp, vanilla and sugar into a saucepan and bring to a boil.
Remove the pan from the heat and pass the mi ture through a fine mesh sieve to remove the seeds, so that only the passion fruit juice remains.
Carefully melt the chocolate.
Pour the cream into a saucepan and heat to boiling point.
Pour the hot cream over the chocolate and mi well.
Then add the passion fruit juice to the chocolate mixture, stor well and pour it into a piping bag. Place it in the fridge until the ganache has set.
CRAQUELIN:
25 G FLOUR
5 G COCOA POWDER
30 G SUGAR
30 G COLD BUTTER
Mix flour, cocoa powder, sugar and butter together with your fingers and roll the dough thinly between two pieces of baking paper. Place it in the fridge, while making the cream puffs.
CHOUX DOUGH:
50 G WHOLE MILK
50 G WATER
50 G BUTTER
5 G SUGAR
1 PINCH OF SALT
60 G FLOUR
15 G COCOA POWDER
100 G EGGS
Bring the milk, water, butter, sugar and salt to a boil in a saucepan and remove the saucepan from the heat.
Sift in the flour and cocoa and stir until the batter is uniform, soft and doesn’t stick to the sides of the pan.
Place the pan back on the burner and ‘roast’ the batter for a few minuts and if necessary, measure the core temperature to 75 degrees celsius. Scrape the batter into a bowl and let it cool a little.
Lightly beat the eggs together and add them a little at a time, while beating the batter with an electric whisk until the batter is uniform and elastic.
Pour the batter in a piping bag with a round tip and pipe 8 small balls, 5 cm in diameter, onto a baking sheet with baking paper.
Remove the craquelin from the fridge and cut out small circles of 5 cm in diameter with a cookie cutter.
Place them on top of the choux.
Bake the choux for 30-35 minutes at 180 degrees celsius, without opening the oven door during baking.
BISCOFF-FROSTING:
100 G CREAM CHEESE
40 G ICING SUGAR
65 G SOFTENED BUTTER
50 G BISCOFF CREAM
Whisk the butter until soft and creamy.
Add the icing sugar and beat it until well incorporated.
Add the cream cheese and biscoff cream and whisk it All together for a smooth and delicious cream.
Pour the cream into a piping bag with a round piping tip.
ASSYMBLY:
Poke a hole in the bottom of the choux, fill them with the Biscoff cream and then a dollop of passionfruit ganache.
Decorate the top with both creams and finish with a crispy chocolate ball from Simple Moments.