Bueno Bombs
Kinder Bueno cream filled bombs!
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Ingredients:
Craquelin:
85g Unsalted Butter
100g Brown Sugar
100g All-Purpose Flour
Choux Dough:
120ml Water
50g Unsalted Butter
75g All-Purpose Flour
2 eggs
Pinch of Salt
Bueno Filling:
250g Roasted & Peeled Hazelnuts
150g White Chocolate Buttons
50g Icing Sugar
1/4tsp Salt
25ml Vegetable Oil
6 Sticks White Kinder Bueno
400ml Whipping Cream
1/4 tsp Vanilla Essence
50g Caster Sugar
Directions:
This recipe has 3 phases. The Craquelin, Choux Dough & Bueno Filling.
1. For craquelin combine soft butter to brown sugar. Add the flour and work into a dough.
2. Place dough between 2 paper baking sheets and spread it until you get 1/2cm thickness.
3. Freeze for 1 hour.
4. In the meantime let's prepare the choux dough. Gently heat up water and butter together.
5. Add a pinch of salt and flour.
6. Cook on a moderate flame for about 1 minute stirring continuously until well combined and the pot is clean.
7. Cool down.
8. Add 1 egg and combine it well. At first, the dough will separate. Don't worry it's a normal reaction, just keep on mixing until they are combined.
9. Add the second egg and mix well until you get the consistency of potato mash.
10. Transfer to a piping bag and create small (golf size) balls on baking paper or a silicone mat.
11. Take out craquelin mix out of the freezer and cut out small disks, about the size of the dough balls.
12. Place them on top of the dough balls and bake in a preheated 180°c oven for about 25 minutes or until fully puffed up.
13. Turn off the heat and open the door halfway. Transfer buns to a cooling rack and allow them to cool off in the warm oven.
14. Now let's prepare the Bueno filling.
15. Blend together hazelnuts, white chocolate, icing sugar, salt & vegetable oil.
16. Add Kinder Bueno sticks and blend until creamy.
17. Whip cream with vanilla essence & gradually add the sugar until you get soft peaks.
18. Slowly add hazelnut mixture and gently fold together until well combined.
19. Transfer to a piping bag and fill the buns from the bottom.
20. Enjoy!
