Café gourmand - Cream choux puffs recipe

The choux pastry :

Bring the milk, water, butter, salt, and sugar to the boil.

Add the flour then reduce for roughly 5min on the hot plate.

Remove from the heat and gently add the eggs, one at a time, mixing them in as you go.

Use a piping bag to lay out the pieces on a baking dish covered in greaseproof paper.

Crunchy topping:

Mix all the ingredients into a uniform paste.

Use a rolling pin to flatten out the paste between two sheets of greaseproof paper.

Then lay the assembly flat in the freezer.

Once this is frozen, use a pastry cutter to make puff-size pieces.

Place the crunchy topping on the choux and bake for 20min at 180°C.

The confectioner’s cream:

Bring milk and vanilla pod to the boil.

Whisk together the egg yolks, caster sugar and custard powder briskly.

Add half of the boiling milk to the egg yolk mixture.

Mix then put back to cook. Bring to the boil and cook for 5min.

Store in a cool place after applying contact film.

Once the choux and the cream are cold, garnish the choux with bakery cream whipped beforehand.

Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.