Indulge in this delicious dessert with a crispy outside, filled with a creamy Brunost™ cream in the middle. Irresistable!
Ingredients
- 80 g Salted butter, room tempered, cubed
- 80 g Brown sugar
- 80 g Flour
Craquelin
- 250 g Water
- 250 g Full fat milk
- 8 g Salt
- 8 g Sugar
- 225 g Salted butter
- 250 g Flour
- 450 g Eggs
Choux
- 500 g Double Cream
- 225 g TINE® Brunost™, finely grated, or TINE® Brunost™ Sweet Spread
- 50 g Invert sugar or honey
- 1220 g White chocolate, in bites
Brunost™ creme
Here is how you do it
Craquelin:
Mix sugar and butter in a kitchen machine using a padle.
Add flour (and food coloring to taste).
Put in an airtight bag and store in the fridge for 40-60 min or overnight.
Roll the dough to 2,5 mm and deep freeze.
Using a cookie cutter, cut out circles, ca. 5 cm diameter.
Choux:
In a pan, mix water, milk, salt and sugar, add cubes of butter and bring to boil. Remove from the stove.
Immediately add flour and stir thoroughly until the the dough is smooth and pulls away from the sides of the pan.
Pour the dough in the kitchen machine and mix it using a padle at low speed to cool down. Add one egg at a time, continue until thoroughly mixed and cool.
Pipe your choux using a piping bag and a pastry tip, place them on a baking sheet.
Add a layer of craqueline on the top of the rounds.
Bake at 180°C for appr. 20 min, depending on oven.
Cool down.
Brunost™ creme:
Bring cream, Brunost and invert sugar to boil in a pan.
Pour over the white chocolate in three rounds.
Make an emulsion using a stand mixer.
Leave at room temperature over night.
Using a small tip, make a small hole in the bottom.
Fill the choux with the creme.
Serve immediately.
