Cream Puff/ Éclair 190oC

Pate a choux
Step1 In a small pan, mix together the following ingredients and bring to a boil (rolling boil
but do not let too much of the liquid evaporate.
Milk Local 160 grams
Butter Local 75 grams
Sugar Local 12 grams
Salt Local 1 gram
Step 2 Dump in the following ingredient:
Bread Flour, sifted Local 100grams
Step 3 Cook mixture till thin film of the dough coats the bottom of the pan. transfer into a bowl
and cool to almost room temp.
Step 4 add eggs one at a time. make sure each egg is well incorporated in the mixture before
adding the next one.
Eggs Local 2 pcs
Egg yolk (only if mixture is Local 1pc
still thick!)
Step 5 Pipe on greased and floured cookie sheets. Brush with eggwash and bake at 375 oF or
190oC for 20 to 25 minutes. pastry should be firm enough so they won't collapse when
taken out of the oven. once they are out of the oven, poke a hole on the side of each
pastry to allow steam to escape.
Step 6 Fill with diplomat cream and glaze with caramel.
Sugar for caramel topping 150grams

Pastry Cream:
30 g sugar
12 g cornstarch
1 egg
1/2 tsp vanilla
150 g milk

in a bowl blend together sugar and cornstarch, add egg and vanilla and whisk well.
In a small pot, scald milk.
Pour simmering milk on egg and cornstarch mixture while whisking continuously. Milk should flow in a slow steady
stream.
pour back the mixture into the pot and continue cooking over medium heat. use wire whisk and whisk rapidly until it
starts to simmer. continue stirring with a wooden spoon, making sure scrape the bottom of the pan while stirring.
when lump starts to form, remove from heat and whisk until smooth. when smooth, continue cooking till thick. strain
mixture if too lumpy.

To make Diplomat cream:

Pastry Cream add 100 grams of whipped cream
(you can also add brandy 1/2 tsp but this is optional)

Fill Cream Puff immediately after folding pastry cream and whipped cream.
DECORATING CARAMEL good for 2 groups
Water 120 ml
Granulated sugar 300 g
Glucose or corn syrup 120 g
Liquid food coloring (optional) as needed as needed

❶ Combine the water and sugar in a heavy saucepan. Bring it to a boil. Using a clean pastry brush
dipped in water, wash away any sugar crystals that adhere to the sides of the pan.
❷ Add the glucose syrup to the boiling liquid. Without stirring, cook the syrup to 275°F (135°C). Add
food coloring (if using); pour the food coloring in the center of the pan without stirring. Cook until
the syrup reaches 316°F (158°C), or longer if a caramel color is desired.
❸ Remove from the heat and dip the bottom of the pan in a bowl filled with cold water; let sit
12 seconds or until the syrup no longer bubbles.
❹ Use immediately to make piped sugar decorations, spun sugar or other edible garnishes.

Craquelin (Crunchy Dough)

¼ cup (56 g) unsalted butter – room temperature
1/3 cup (67 g) light brown sugar
½ cup (63 g) all-purpose flour

1. In a mixing bowl, add in ¼ cup of softened unsalted butter and ⅓ cup of light brown sugar and fold until
combined. Then pour in ½ cup of all-purpose flour. And roughly mix.
2. Transfer to a working surface and fraiser a few times until homogenous. I did four times. Place plastic wrap
on top and roll out the craquelin. Then let cool in the refrigerator. For colors, I used all natural cocoa powder for
chocolate, rose color for red, and green tea powder for green.
3. Pipe pate a choux, choux dough, on a non-stick pan, or parchment paper lined pan. I have choux pastry
recipe in a separate video. Get choux dough recipe (twice the amount).
4. And stamp out the craquelin with a round cutter. Then place it on top of each choux.
5. Bake at 390 degress F. (200 C.) for about 20 minutes or until puffed and golden brown on top. As you see,
craquelin make the choux round without crack. And let cool on a wire rack.
6. To serve, slice off the top and pipe the whipped cream in it. Get whipped cream recipe (four cups of
whipping cream, it's also known as creme chantilly). And cover with the top.