Vanilla and Caramel Choux
Vanilla and Caramel Choux
Ingredients
For the Craquelin Topping
- 110 g flour
- 110 g white sugar
- 80 g cold butter
For the Choux Pastry
- 150 g milk
- 150 g water
- 120 g butter
- 20 g white sugar
- 7 g salt
- 180 g all-purpose flour
- 180–200 g eggs
For the Vanilla Diplomat Cream
- 500 g milk
- 100 g egg yolks
- 80 g sugar
- 50 g cornstarch
- 2 tablespoons vanilla extract or vanilla paste
- 200 g heavy cream
For the Caramel Coating
- 200 g white sugar
- a little water
Instructions
- 1
To prepare the Vanilla Diplomat Cream: Bring 500 g of milk to a boil in a saucepan. In a separate bowl, whisk together 100 g of egg yolks, 80 g of sugar, 50 g of cornstarch, and 2 tablespoons of vanilla extract or vanilla paste until smooth.
⏱️ 10 min
- 2
Gradually pour the hot milk over the yolk mixture, whisking constantly to temper the eggs. Return the entire mixture to the saucepan.
⏱️ 5 min
- 3
Cook the mixture over low to medium heat, stirring constantly with a whisk, until it thickens into a pastry cream. Remove from heat and transfer to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 2 hours.
⏱️ 10 min
- 4
While the pastry cream chills, prepare the Craquelin Topping: In a bowl, combine 110 g of flour, 110 g of white sugar, and 80 g of cold butter. Mix with a paddle attachment (or by hand) until a crumbly dough forms.
⏱️ 10 min
- 5
Place the craquelin dough between two sheets of parchment paper and roll it out very thinly. Using a round cutter, cut out discs and place them on a plate or small baking sheet. Freeze the craquelin discs until ready to use.
⏱️ 15 min
- 6
To prepare the Choux Pastry: In a saucepan, combine 150 g of milk, 150 g of water, 120 g of butter, 20 g of white sugar, and 7 g of salt. Bring the mixture to a rolling boil.
⏱️ 10 min
- 7
Remove the saucepan from the heat. Add 180 g of all-purpose flour all at once and mix vigorously with a wooden spoon or spatula until the dough comes together and pulls away from the sides of the pan. Return the pan to low heat and cook for 2 minutes, stirring constantly, to dry out the dough.
⏱️ 5 min
- 8
Transfer the hot choux dough to the bowl of a stand mixer fitted with a paddle attachment. Let it cool slightly for a few minutes. Gradually add 180–200 g of eggs, a little at a time, mixing well after each addition until a smooth, glossy choux dough forms. The dough should be thick enough to hold its shape but soft enough to pipe.
⏱️ 15 min
- 9
Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper. Transfer the choux dough to a piping bag fitted with a round tip. Pipe 3 cm rounds onto the prepared baking sheet, leaving some space between each.
⏱️ 10 min•🌡️ 170
- 10
Carefully place one frozen craquelin disc on top of each piped choux round.
⏱️ 5 min
- 11
Bake the choux puffs at 170°C (340°F) for 35 minutes, or until golden brown and puffed. Do not open the oven door during baking. Once baked, turn off the oven and leave the choux inside with the door slightly ajar for 10-15 minutes to dry out, then transfer to a wire rack to cool completely.
⏱️ 35 min•🌡️ 170
- 12
Once the pastry cream is thoroughly chilled, whip 200 g of heavy cream to soft peaks. Gently fold the whipped cream into the cold pastry cream until fully combined. Transfer the diplomat cream to a piping bag fitted with a small round tip.
⏱️ 10 min
- 13
To assemble: Make a small hole in the bottom of each cooled choux puff with a knife or the tip of your piping bag. Pipe the diplomat cream into each choux puff until it feels full.
⏱️ 10 min
- 14
To prepare the Caramel Coating: In a small, heavy-bottomed saucepan, combine 200 g of white sugar with a little water (just enough to moisten the sugar). Cook over medium heat without stirring, swirling the pan occasionally, until the sugar melts and turns into an amber-colored caramel. Be careful not to burn it.
⏱️ 10 min
- 15
Carefully dip the tops of the filled choux puffs into the hot amber caramel. Place them on a parchment-lined tray to allow the caramel to set and harden. Serve immediately or store in an airtight container at room temperature for a short period.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla and Caramel Choux
For the Craquelin Topping
- 110 g flour
- 110 g white sugar
- 80 g cold butter
For the Choux Pastry
- 150 g milk
- 150 g water
- 120 g butter
- 20 g white sugar
- 7 g salt
- 180 g all-purpose flour
- 180–200 g eggs
For the Vanilla Diplomat Cream
- 500 g milk
- 100 g egg yolks
- 80 g sugar
- 50 g cornstarch
- 2 tablespoons vanilla extract or vanilla paste
- 200 g heavy cream
For the Caramel Coating
- 200 g white sugar
- a little water
Instructions
- 1
To prepare the Vanilla Diplomat Cream: Bring 500 g of milk to a boil in a saucepan. In a separate bowl, whisk together 100 g of egg yolks, 80 g of sugar, 50 g of cornstarch, and 2 tablespoons of vanilla extract or vanilla paste until smooth.
⏱️ 10 min - 2
Gradually pour the hot milk over the yolk mixture, whisking constantly to temper the eggs. Return the entire mixture to the saucepan.
⏱️ 5 min - 3
Cook the mixture over low to medium heat, stirring constantly with a whisk, until it thickens into a pastry cream. Remove from heat and transfer to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 2 hours.
⏱️ 10 min - 4
While the pastry cream chills, prepare the Craquelin Topping: In a bowl, combine 110 g of flour, 110 g of white sugar, and 80 g of cold butter. Mix with a paddle attachment (or by hand) until a crumbly dough forms.
⏱️ 10 min - 5
Place the craquelin dough between two sheets of parchment paper and roll it out very thinly. Using a round cutter, cut out discs and place them on a plate or small baking sheet. Freeze the craquelin discs until ready to use.
⏱️ 15 min - 6
To prepare the Choux Pastry: In a saucepan, combine 150 g of milk, 150 g of water, 120 g of butter, 20 g of white sugar, and 7 g of salt. Bring the mixture to a rolling boil.
⏱️ 10 min - 7
Remove the saucepan from the heat. Add 180 g of all-purpose flour all at once and mix vigorously with a wooden spoon or spatula until the dough comes together and pulls away from the sides of the pan. Return the pan to low heat and cook for 2 minutes, stirring constantly, to dry out the dough.
⏱️ 5 min - 8
Transfer the hot choux dough to the bowl of a stand mixer fitted with a paddle attachment. Let it cool slightly for a few minutes. Gradually add 180–200 g of eggs, a little at a time, mixing well after each addition until a smooth, glossy choux dough forms. The dough should be thick enough to hold its shape but soft enough to pipe.
⏱️ 15 min - 9
Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper. Transfer the choux dough to a piping bag fitted with a round tip. Pipe 3 cm rounds onto the prepared baking sheet, leaving some space between each.
⏱️ 10 min•🌡️ 170 - 10
Carefully place one frozen craquelin disc on top of each piped choux round.
⏱️ 5 min - 11
Bake the choux puffs at 170°C (340°F) for 35 minutes, or until golden brown and puffed. Do not open the oven door during baking. Once baked, turn off the oven and leave the choux inside with the door slightly ajar for 10-15 minutes to dry out, then transfer to a wire rack to cool completely.
⏱️ 35 min•🌡️ 170 - 12
Once the pastry cream is thoroughly chilled, whip 200 g of heavy cream to soft peaks. Gently fold the whipped cream into the cold pastry cream until fully combined. Transfer the diplomat cream to a piping bag fitted with a small round tip.
⏱️ 10 min - 13
To assemble: Make a small hole in the bottom of each cooled choux puff with a knife or the tip of your piping bag. Pipe the diplomat cream into each choux puff until it feels full.
⏱️ 10 min - 14
To prepare the Caramel Coating: In a small, heavy-bottomed saucepan, combine 200 g of white sugar with a little water (just enough to moisten the sugar). Cook over medium heat without stirring, swirling the pan occasionally, until the sugar melts and turns into an amber-colored caramel. Be careful not to burn it.
⏱️ 10 min - 15
Carefully dip the tops of the filled choux puffs into the hot amber caramel. Place them on a parchment-lined tray to allow the caramel to set and harden. Serve immediately or store in an airtight container at room temperature for a short period.
⏱️ 5 min