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SALTED BUTTER CARAMEL CHOUX
For all lovers of choux pastry, this recipe has it all. Don't wait any longer to make this classic pastry at home!
SALTED BUTTER CARAMEL CHOUX
Category
DESSERT
Servings
6
Prep Time
55 minutes
Cook Time
45 minutes
For all lovers of choux pastry, this recipe has it all. Don't wait any longer to make this classic pastry at home!
FOR THE CHOUX PASTE:
125g flour
70g salted butter
3 eggs
¼ l of water
1 pinch of salt
For the caramel: 160 g sugar
40 g semi-salted butter
4 tbsp. cream
For the pastry cream:
330 ml (1/3 l) milk
1/2 vanilla pod
4 egg yolks
30g sugar
30g flour
Directions
Start first with the choux pastry. In a saucepan, heat the salted butter cut into pieces with the water and salt. Once everything is melted, add the sifted flour all at once. Mix vigorously with a wooden spoon until the dough comes away from the spoon and the pan forming a ball. Off the heat, add the whole eggs one by one, mixing each time until the batter is smooth.
Make a caramel with the sugar and 100 ml of water, add the butter, then the boiling cream. Let cool.
For the pastry cream, bring the milk to the boil with the split vanilla. Whisk the egg yolks and sugar for 1 min, add the flour. Pour over the hot milk, still whisking. Leave to boil for 1 to 2 minutes, then stir in half of the salted butter caramel. Cover with cling film.
Place the choux pastry in a pastry bag fitted with a 1.5cm nozzle. Arrange 4 or 5cm diameter choux on baking paper, sprinkle with icing sugar. Bake them at 210°C for 15 mins, then continue cooking for another 10 mins, at 180°C.
Make a hole under the puffs, fill them with caramel pastry cream using a piping bag and, using a spatula, glaze their surface with the rest of the salted butter caramel.
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