Almond Roca Pâte à Choux

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Created by
Bree Ask Nelson

Need some ROCA?

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10 oz Almond ROCA Canister

$7.99

Classic Almond ROCA Buttercrunch combines premium California almonds and pure vanilla with fresh local butter and our Signature Blend of cocoa beans for an irresistible taste sensation of buttery goodness.

Buttercrunch toffee center with almonds, covered in our Signature Blend of cocoa beans and almond pieces.

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Ingredients

• Pâte à Choux

• 1 cup milk

• 2.5 oz butter

• 2 tsp sugar

• ¼ tsp salt

• 5 oz flour (sifted)

• 5 eggs
  

• Filling

• 75g brown sugar

• 26g water

• 25g butter

• 51g cream

• 5 almond roca (chopped)
  

• Chocolate Ganache

• 160g semi sweet chocolate

• 80g heavy cream
  

• Topping

• ¼ cup sliced almonds

• crushed Almond Roca

Directions

1. Heat milk, butter, salt, and sugar in a saucepan until it boils.

2. Add flour off heat and mix vigorously.

3. Return to medium heat and stir constantly to dry out the dough

4. Transfer to a mixer and beat until it's cooled slightly, then beat in eggs one at a time.

5. Pipe onto a lined sheet pan.

6. Bake at 400°F for 15 min, then at 350°F for 25 min.

7. For filling: heat the sugar/water/salt mixture for 3min. Let cool,, then fold in chopped Almond Roca.

8. Whip the cream and fold into the chocolate for ganache mixture. Let sit and sti. 

9. Assemble: pipe filling into cooled puffs, top with chocolate and Almond Roca.