Ingredients
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INGREDIENTS FOR THE P TE À CHOUX
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1 cup All purpose flour
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4 Egg
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1 cup Water
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100g Unsalted butter
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INGREDIENTS FOR THE PASTRY CREAM
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3 Egg yolks
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70g White sugar
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250g Fresh milk
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35g Corn starch
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70g Unsalted butter
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300g Tastesetters%e2%93%a1 brand caramel cream dessert paste
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Tulip milk chocolate compound
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Sea salt
Directions
Steps
1
Done
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For the pâte à choux, combine all wet ingredients except egg in a pot, and bring it to simmer. Slowly pour in and mix the dry ingredients using a wooden spatula until a dough is formed. You can also use a stand mixer. |
2
Done
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Slowly add in the eggs, and mix until dough becomes slightly flowy. Transfer into a piping bag, and pipe on a lined baking tray. |
3
Done
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Bake at 200°C for 8 minutes, then lower the temperature to 180℃. Continue baking for 12-15 mins before cooling them down. |
4
Done
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For the pastry cream, combine egg yolks and white sugar. Mix using a wire whisk over medium heat. Add in ¼ of the fresh milk, and mix until pastry cream starts to thicken. Add in unsalted butter. |
5
Done
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Dissolve cornstarch in milk, then pour it into the pot. Whisk until well incorporated and the pastry cream thickens. |
6
Done
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Slice puff pastry in half, and dip the top part into melted Tulip Milk Chocolate Compound. Sprinkle sea salt on top. |
7
Done
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Pipe the pastry cream onto the bottom half of the puff pastry, and cover the cream with the top part of the puff. |