Choux Pastries with a Crisp Crust and Diplomat Cream

Ingredients

• 40 g soft butter (at room temperature, for the crisp crust)
• 50 g sugar (for the crisp crust)
• 50 g wheat flour (for the crisp crust)
• 70 g milk (for the choux pastry)
• 70 g water (for the choux pastry)
• 60 g butter (for the choux pastry)
• 2 g salt
• 70 g wheat flour (for the choux pastry)
• 3 eggs (for the choux pastry)
• 2 egg yolks (for the pastry cream)
• 40 g sugar (for the pastry cream)
• 1 tsp vanilla sugar
• 20 g cornstarch
• 250 ml milk (for the pastry cream)
• 250 ml 33% cream (cold, high-fat, for whipping)
• 1 tbsp sugar (for whipping the cream; the ingredient list specifies 1–2 tablespoons)

Steps

1. 1

   Mix 40 g soft butter, 50 g sugar, and 50 g flour until smooth.

2. 2

   Spread the butter mixture onto parchment paper and refrigerate for 15 minutes.

3. 3

   Combine 70 g milk, 70 g water, 60 g butter, and the salt in a saucepan. Bring the mixture to a boil.

4. 4

   Add 70 g flour and stir the dough for 1–2 minutes.

5. 5

   Transfer the dough to a bowl and let it cool slightly.

6. 6

   Beat 3 eggs and gradually incorporate them into the cooled dough.

7. 7

   Transfer the dough to a piping bag and pipe the pastries.

8. 8

   Remove the chilled butter mixture, cut out circles, and place them on top of the choux pastries.

9. 9

   Bake the pastries in a preheated oven: the ingredient list specifies 190 °C for 15 minutes, then 170 °C for another 10–15 minutes.

10. 10

    While the pastries are baking, mix the egg yolks, 40 g sugar, vanilla sugar, cornstarch, and 250 ml milk.

11. 11

    Pour the mixture into a saucepan and cook over low heat, stirring constantly, until the cream thickens.

12. 12

    Cover the pastry cream directly with plastic wrap and cool completely.

13. 13

    Whip 250 ml cold heavy cream, gradually adding a tablespoon of sugar.

14. 14

    Combine the cooled pastry cream with the whipped cream and transfer the cream to a piping bag.

15. 15

    Make a hole in the finished pastries using a sushi stick.

16. 16

    Fill the pastries with the cream through the hole.

17. 17

    Serve immediately or refrigerate for 1–2 hours.

Notes

There is a discrepancy regarding the baking instructions: the ingredient list specifies 190 °C for 15 minutes, then 170 °C for 10–15 minutes, while the process description states 190 °C for 25–30 minutes. The staged baking method from the ingredient list has been preserved. The source does not specify the exact number of servings; approximately 10 pastries are produced, depending on their size.

Nutrition per serving

• dessert
• baking
• French cuisine
• choux pastries
• cream pastries
• choux pastry
• crisp crust
• festive dessert