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MINI CHOUX
Mini Choux

What you need

For the crisp layer:
For around 25 mini choux:

  • 2 teaspoons corn flour (5 g)
  • 50 g butter
  • 60 g brown sugar
  • 60 g flour


For the choux pastry:

  • 60 g milk
  • 65 g water
  • 2 g salt (2 pinches)
  • 50 g butter
  • 80 g flour
  • 125 g eggs (2 large eggs)


For the Suzette pastry cream:

  • 125 g sugar
  • 35 g butter
  • 200 g milk
  • 1 finely grated orange zest
  • 250 g orange juice
  • 5 egg yolks
  • 30 g flour
  • 50 g GRAND MARNIER Cordon Rouge® liqueur

How to make it

Preparation time: 30 min:

Bake for: 30 min

In a saucepan, make a caramel with the sugar.
Add the butter then the milk, stirring gently (be careful not to splash it).
Add the zest, bring to the boil, sieve then mix with the yolks, flour and orange juice. Bring back to the boil for 3 min, stirring all the time.
Remove from the heat and add the GRAND MARNIER® liqueur. Leave to cool and stuff the choux with the cream once they have cooled.

Décor: 30 min

Fondant
- 200 g fondant
- 1 finely grated orange zest

Mix and spread between two sheets of greaseproof paper (2 mm), cut out circles of around 3-4 cm and place on the choux.

Chef's tip

To stuff the choux easily: whip the cream to soften it up, pierce a hole in the choux and stuff with the piping bag.

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