Stand mixer with a whisk, hand mixer or whisk for diplomat cream
Ingredients
Choux Pastry
3.5ozWater
3.5ozMilk
0.1ozSalt
0.18ozGranulated sugar
3.17ozUnsalted butter
4.2ozCake flour
7.2 - 7.76ozEggSet aside about 1 tablespoon from 220g and add more if needed.
SomeEggwashEgg : water = 1 : 1
SomeDiced almond for topping
SomeGranulated sugar for topping
Diplomat cream
21.1ozMilk
1podVanilla beans
6.3ozGranulated sugar
6yolksEgg yolk
1ozCorn starch
1ozAll-purpose flour
a few pinchesSalt
1.6ozUnsalted butter
14.1ozHeavy cream
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Instructions
Preparation
* Warm up eggs to room temperature.* Sift flour.* Set a pastry tip in a pastry bag.* Set a silicon mat or parchment paper on a tray. * Preheat your oven to 395 F | 201 C.
Choux pastry
Heat water, milk, salt, sugar, and butter in a pot until it starts boiling.
3.5 oz Water, 3.5 oz Milk, 0.1 oz Salt, 0.18 oz Granulated sugar, 3.17 oz Unsalted butter
Remove it from the heat, add flour, and mix until it forms a ball.
4.2 oz Cake flour
Heat it again at medium heat while pushing and flipping it constantly to cook evenly.Stop when it looks a bit looser and slightly more transparent. It usually takes about one minute with one batch. (Judge with your eyes to be more accurate!)
Move it to a bowl and mix the dough in a bowl until the temperature goes down slightly. (about 30 seconds with one batch)
Add egg and mix:Add about ⅓ - ½ of eggs and mix well. Once it looks combined, add the rest, dividing it into a few more times.
7.2 - 7.76 oz Egg
Pipe immediately. I piped 12 this tme.
Apply eggwash all over the surface. (& Attach diced almond and sprinkle sugar on top)
Some Eggwash, Some Diced almond for topping, Some Granulated sugar for topping
3 Steps To Bake:1. Bake (Preheated) at 395 F | 201 C for about 20 minutes until it puffs enough and you see dark caramelization on the surface. 2. And lower it to 365 F | 185 C and bake for another 10-15 minutes until the caramelization gets darker and even. 3. Turn off the heat and leave them in the oven for another 15 minutes or more to make them crispier as an option.* Do not open the oven door until the choux gets harden completely.
Diplomat cream
Make 1.5 batches of my pastry cream, following the tips and directions. (The quantities listed here are already 1.5 times.)
21.1 oz Milk, 1 pod Vanilla beans, 6.3 oz Granulated sugar, 6 yolks Egg yolk, 1 oz Corn starch, 1 oz All-purpose flour, a few pinches Salt, 1.6 oz Unsalted butter
Whip heavy cream.
14.1 oz Heavy cream
Combine pastry cream and heavy cream.
Fill the cream.
Video
Notes
How to store it:
Wrap them tightly on a tray or put them in an air-tight container and store them in the fridge for 4-5 days. Enjoy them within that day for the best taste.