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Petit choux semla

The French meet the Swedish in one delicate bite of a puff pastry with fluffy whipped cream and almond paste.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Scandinavian
Servings: 20 pieces

Ingredients

  • 150 gr flour
  • 130 gr butter
  • 5 eggs room temperature
  • 125 gr water luke warm
  • 125 gr milk room temperature
  • 1 tbsp sugar

Filling

  • 100 gr almond paste grate
  • 1-2 tbsp almond milk
  • 200 gr whipped cream
  • 1-2 tsp icing sugar plus little bit extra for decorating

Instructions

  • Put the oven to 200 degrees C. 
  • Mix water, milk, sugar and butter in a pot on low heat.
  • Mix in the flour and stir strongly with a wooden spoon. Stir until the batter is no longer sticking to the edges of the pot. The batter should get shiny on the surface. Take the pot off the heat.
  • Add one egg at a time. It's important you mix one egg at a time and mix it properly. You will now get a creamy batter. 
  • Pour the batter into a piping bag and pipe the batter into small round balls. They will expand quite a lot in the oven, therefore it's important to pipe them too close to each other. Leave some room in between them. 
  • Bake in the middle of the oven for about 15-20 minutes. Keep an eye on them. When they are lightly brown open the oven door ever so slightly and leave the petit choux to dry for 5-6 minutes. I can honestly tell you that otherwise you'll be left with petit choux pancakes. 
  • Take them out of the oven and let them cool properly before filling them. 
  • Make the almond paste by grating it and mixing it with icing sugar and almond milk. Whipp the cream until firm and smooth. 
  • Cut them in the middle and add a teaspoon of almond paste. Pipe whipped cream on top and sprinkle with icing sugar.