By Baptiste Villefranque
Ingredients
Pate a choux
- water 250gr
- Candia Professional Whole Milk 250gr
- inverted sugar 5gr
- Candia Professional Signature Gourmet Butter 200gr
- salt 5gr
- sugar 10gr
- white flour 275gr
- whole eggs 640gr
Diplomate Cream
- Candia Professional Whole Milk 600 gr
- vanilla Sticks 2
- yolk 100 gr
- white sugar 180 gr
- corn starch 60 gr
- gelatin leaves 180bloom 14 gr
- Candia Professional Signature Gourmet Cream 40% 500 gr
Topping
- Candia Professional Signature Gourmet Cream 40% 600gr
- icing sugar 25gr
Pate a choux
in a pan boil water, milk, inverted sugar, salt, sugar and butter. Add and mix the flour until its create a rugby ball, and take out the humidity while cooking and mixing. Pour the mixture into a mixing bowl, and add the eggs when the mixture is cooling down.
Pipe into a silicone baking tray Choux of 3cm diameter. Before baking sift icing sugar on top and bake at 160C for 25min and 140C for 15min.
Diplomate Cream
In a saucepan, warm the milk and realize a crème patissiere with vanilla, yolk, sugar, and corn starch. When you obtain the crème patissiere, add the gelatin and mix well. Place the cream on a tray and let it cold in freezer. When the cream is cold incorporate the whipped cream slowly to the cream, don’t mix to much avoiding the cream to fall. Ready to use.
Montage
1- Garnish the choux evenly with the diplomate cream from the bottom
2- Pipe on top a rosace shape of whipped Gourmet Cream 40%
3- Place the puff pastry in order to create the number you want
