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Kit Kat Choux Craquelin Puffs

Kit Kat Choux Craquelin Puffs
Kit Kat Choux Craquelin Puffs
  • Preparation time
    134 min
  • Difficulty Challenging
  • Number of servings
    18

These delectable treats feature a light and fluffy pastry filled with a luscious Kit Kat-flavored mousse

Ingredients
  • Flour, plain 30g
  • Brown Sugars, Granulated 30g
  • Butter, salted 30g
  • Water 125g
  • Castor Sugar 5g
  • Flour plain 75g
  • Salted butter 60g
  • Eggs, large 100g
  • Nestle Dessert & Cooking Cream 220g
  • KITKAT Spread 250g
  • KITKAT Mousse filling 200ml
Preparation
  • 1
    Add the softened butter to a mixing bowl. Using a wooden spoon or a stiff spatula, cream the butter until smooth.
  • 2
    Add the sugar and cream until smooth.
  • 3
    Add the flour and mix into a smooth paste that holds together. If adding food colouring add it at this point.
  • 4
    Place the craquelin dough between two sheets of baking paper on a baking sheet and roll flat to a thickness of 0,2 cm. Place in the freezer for at least 1 hour.
  • 5
    Combine the sugar, butter and water in a pot. Place the pot over a medium heat and allow the butter to melt. Do not allow the mixture to boil excessively.
  • 6
    As soon as the butter is melted, add the flour and mix using a wooden spoon over a low heat until a ball forms.
  • 7
    Remove from the heat and allow to cool for 15 minutes.
  • 8
    Pre-heat the oven to 180°C and line a baking sheet with baking paper.
  • 9
    In a separate, small bowl whisk the eggs together.
  • 10
    Add the egg, a bit at a time to the pastry mixture mixing well by hand or using an electric stand mixer with a whisk attachment. 11. Once the mixture is shiny stop adding egg.
  • 11
    Transfer the mixture to a piping bag with a round nozzle.
  • 12
    Pipe 2,5 -3,5 cm rounds onto the prepared baking sheet ensuring that they are at least 2 cm apart.
  • 13
    Using a cookie cutter, cut out discs of craquelin dough in the same size as the choux puffs and place one disc on top of each puff.
  • 14
    Bake for 12-15 minutes until crisp and golden.
  • 15
    Remove from the oven and allow to cool completely.
  • 16
    Whip the cream to stiff peak stage.
  • 17
    Add in the Kit Kat spread and whip on high until just incorporated
  • 18
    Cut the choux puffs in half or pipe the mousse into each puff by making a hole in the bottom.
Nutritional facts per serving
Energy
420.1 kcal | 21.0 %
Protein
2.5 g | 5.0 %
Carbohydrates
14.6 g | 33.0 %
Sugars
8.6 g
Fiber
0.4 g
Sodium
29.7 mg
Fats
11.9 g | 62.0 %
Saturated Fats
5.7 g