Ingredients
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INGREDIENTS FOR 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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2g Salt
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INGREDIENTS FOR VANILLA CREAM FILLING
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1 cup Tastesetters%e2%93%a1 brand vanilla cream dessert paste
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1 cup Whipped cream
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100g Tulip white chocolate melted
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100g Tulip dark chocolate compound melted
Directions
Steps
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1
Done
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For the pâte à choux, combine all wet ingredients except egg in a pot, and bring it to a simmer. Slowly pour in and mix the dry ingredients using a wooden spatula until dough is formed. You can also use a stand mixer. |
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2
Done
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Slowly add in eggs, and mix until dough becomes slightly flowy. Transfer into a piping bag, and pipe in a lined baking tray. |
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3
Done
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Bake at 200℃ for 8 minutes, then lower the temp to 180℃. Continue baking for 12-15 mins, then cool down. |
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4
Done
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In a mixer, whip TastesettersⓇ Brand Vanilla Cream Dessert Paste and whipping cream together until fluffy and stiff. |
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5
Done
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Slice baked choux across the middle, horizontally. Pipe in a generous amount of vanilla cream on the bottom half of the choux. |
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6
Done
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Dip the top part of the choux in melted Tulip Dark Chocolate Compound, and garnish with edible flowers and gold leaf. |
