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Duo of choux buns

Duo of choux buns

For the All Saints’ Day holidays, make two recipes of choux buns at home: a choux buns with white nougat and another with black nougat!


  • For the choux dough : 45g butter, 55g flour, 50ml water, 50ml milk, 2 egges, 1 pinch, salt, 1 pinch sugar
  • For the craquelin : 40g semi-salted, butter 50g, flour 50g, brown sugar
  • FOR THE WHIPPED GANACHE AND TOPPING : Choux chocolat blanc/nougat noir, 150g white chocolate, 150ml full-fat single cream, 10g butter, 2 tbsp black nougat, cream black almond paste
  • White chocolate : 150g praline 150ml full-fate single cream 10g butter 2 tbsp white nougat cream white almond paste


Preparing the ganache (the day before)

Pour the chocolate (or praline) and liquid cream into a heat-resistant bowl. Place in the heat over a caucepan filles with water. Melt the chocolate (or praline) in a bain-marie, mixing occasionally.

When the chocolate has melted, mix it with a whisk. Remove from the heat, add the butter in pieces and mix again.

Pour the ganache into a hollow dish, cover with plastic wrap and place it in the fridge at least 3-4 hours.

The next day

When the ganache is fully cooled, place it in a mixing bowl (or in your food processor’s bowl). Whisk at high speed. The ganache will become frothy and whip like a cream. The ganache is ready, and you can fill the choux buns.

For the craquelin

Put all the ingredients info a mixing bowl. Using your hands, knead the dough into a ball. Roll out the dough thinly (0.08 inch) between two sheets of parchment paper. Pre-cut 1/2 inch smaller at most than the size of your choux buns. Store in the freezer whilst preparing the choux dough.

For the choux dough

Preheat the oven to 475°F. Pour the milk, water, butter cut into pieces, salt and siggar into a saucepan. Bring to a boil. Meanwhile, beat your 2 eggs energetically and slip them equally into 2 bowls. Remove from the heat, add all of the flour and mit to obtain a smooth dough. Place the saucepan back on a low heat.

Wait until the dough becomes dry. Transfer the dough into a mixing bowl and cool it, constantly mixing it using a whisk until it reaches 113°F. Add half pf the beaten eggs (1) and mix until you obtain a smooth mixture. Repeat with the other half of the beaten eggs.


Put the dough in a piping bag, with a round tip. Form your choux buns on a baking tray covered with parchment paper. Remove the craquelin from the freezer and take out the pre-cut circles, placing them on each future choux buns.

Place in the oven and black for 10 minutes exactly. After 10 minutes, switch the oven back on a and bake the choux buns at 320°F for approximately 30 minutes.

Leaves the choux buns to cool completely. Fill them with ganache (that you will have whipped beforehand), and then with nougat cream using a pipping bag. Cut our circles of almond paste and place them on each choux bun.

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