Chouquettes Paris-Brest style, salted butter caramel
Practical information :
Number of people 4
Preparation time 15 minutes
Cooking time 15 minutes
Level of difficulty Easy
Cost Cheap
Ingredients:
8 chouquettes (ideally from a pastry shop)
300 g whipped cream cheese (like Madame Loïk’s plain cheese with salt)
100 g of sugar
30 cl of liquid cream + 4 tbsp.
50 g of semi-salted butter
30 g flaked almonds
Steps:
Fry the almonds in a frying pan without fat to brown them, then let them cool and crush them roughly. Set aside.
Pour the sugar into a heavy-bottomed saucepan over medium heat to make the caramel. As soon as the sugar turns into a light caramel, add the semi-salted butter in small pieces, as well as the 30 cl of liquid cream. Stir with a whisk on very low heat to obtain a smooth and homogeneous sauce. Reserve in a sauceboat.
In a bowl, whisk the cream cheese with the remaining cream until the mixture is smooth.
Cut the chouquettes in half horizontally with a pair of scissors. Using a piping bag, fill the lower part with the cream and cheese mixture. Place the caps on top. Then sprinkle with crushed almonds and serve with caramel sauce.
