Pâte à Choux

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Procedure

Choux Paste

Combine Flour, Salt, and Sugar in a bowl then set aside. In a saucepot: heat Water and Butter until it boil. Remove from heat then add the Flour mixture and mix it Until there’s no traces of flour. Reheat the dough and continuously mix until it starts to form a thin film. Remove the dough from heat, then transfer in a mixing bowl. using paddle attachment, mix the dough until it cools down. Gradually add eggs until homogenous. Transfer into piping bag with round nozzle then pipe into baking tray lined with Silpat. Add craquelin on the top of the choux and Bake for 180°C for 20-22 minutes.

Craquelin

In a mixing bowl with paddle attachment, combine all ingredients together until homogenous, roll into 2-3 mm then freeze for 15-20 minutes

Filling

In a mixing bowl with whisk attachment, combine and mix all the ingredients together until homogenous.

Caramel Glaze

Heat the sugar until caramelized or golden brown in color.

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Pate a Choux

Procedure

Choux Paste

Craquelin

Filling

Caramel Glaze

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