Petit choux semla
The French meet the Swedish in one delicate bite of a puff pastry with fluffy whipped cream and almond paste.
Ingredienser
- 150 gr flour
- 130 gr butter
- 5 eggs room temperature
- 125 gr water lukewarm
- 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 a little bit extra for decorating
Instruktioner
- Put the oven to 200C/fan.
- 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. 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.
- 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. Whip 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.
Anteckning
They will expand quite a lot in the oven, therefore it's important not to pipe them too close to each other.