Choux Pastry
Tartlets | Recipe

filled with dark nougat cream and pear compote

Text:
Katharina Kuhlmann

Photography:
© Lena Fuchs

11 November 2022

A fine choux pastry tartlet, filled with a dark nougat cream

Our tartlets already bring a touch of pre-Christmas and winter atmosphere. The light cuties made of choux pastry (French: pâte à choux) are filled with a delicious cream, just like the related cream puffs or éclairs - we use a mouth-watering, dark nougat cream. As an additional layer, we hide some fruity pear compote underneath. The tops of the tartlets are additionally covered with cinnamony, crunchy biscuit crusts and refined with hazelnuts. A versatile, tempting little tartlet to indulge in when there's dirty weather...

Ingredients

For about 10 tartlets


For the choux pastry:

125 ml

milk

125 ml

water

100 g

butter

170 g

light spelt flour

4

organic eggs

1 pinch

salt

1 tbsp

raw cane sugar

For the biscuit dough:

50 g

butter

30 g

raw cane sugar

0.25 tsp

ground cinnamon

70 g

light spelt flour

50 g

coarsely chopped hazelnuts

For the nougat cream:

250 ml

cream

200 g

VIVANI Dark Nougat Chocolate

200 g

cream cheese

For the pear compote:

4

pears

1

organic orange, juice + some zest

2 - 3 tbsp

maple syrup

1 pinch

cinnamon

1 pinch

vanilla

Additional:

some

icing sugar for sprinkling


making

baking time
35 minutes

waiting / cooling time
2 hours 15 minutes

level of difficulty
challenging

01

First prepare the nougat filling. To do this, bring the cream to the boil in a saucepan. Roughly chop the chocolate and put it in a bowl. Add the hot cream, stir and allow to melt. Blend with a hand blender to make the mixture extra smooth. Place in the fridge for at least 4-5 hours.

02

Then make the biscuit dough. Knead all the ingredients together and also place in the fridge.

03

Now for the choux pastry, bring the milk and water to the boil with the butter, salt and sugar.

04

Add the flour all at once and stir in with a wooden spoon. Stir until a white layer forms at the bottom. Transfer the lump of dough to a bowl and leave to cool for about 15 minutes.

05

One by one, thoroughly mix in each egg with the mixer until the dough is smooth.

06

Preheat the oven to 190 °C fan. Fill the dough into a piping bag and pipe rosettes (approx. 5 cm Ø) onto a baking tray lined with baking paper.

07

Then roll out the biscuit dough on a lightly floured work surface and cut out circles, also 5 cm Ø. Now place the biscuit circles on the choux pastry rosettes. Press a few coarsely chopped hazelnuts lightly into the biscuit dough.

08

Bake the tartlets in the preheated oven for about 35 minutes until risen and golden brown. Do not open the oven door during baking as the choux pastry tartlets may collapse.

09

Meanwhile, cook the pear compote for the filling. Cut the pears (peeled if desired) into cubes and put them in a pot with all the other ingredients. Simmer for 10 minutes over a low heat until the pears are soft. Leave to cool.

10

Leave the tartlets to cool in the oven with the door open, then take them out. Cut each tartlet in half horizontally, with the bottom slightly larger than the top.

11

Now fill the choux Pastry Tartlets. First spread a layer of cooled pear compote onto the bases.

12

Then take the cold nougat cream from the fridge, add the cream cheese and whip the mixture with a hand mixer until creamy. Put the nougat cream into a piping bag and pipe decoratively onto the compote. Replace the tops on the tartlets and serve with a dusting of icing sugar.


VIVANIs choux pastry tarlets taste best with a nice cup of winter tea
VIVANI's organic Dark Chocolate with Gianduja Nougat

Dark Nougat

Gianduja | vegan

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