Description
A delightful and rich chocolate cream fillé delicacy made with puff pastry, choux pastry, and luscious vanilla pastry cream.
Ingredients
Scale
- 1 sheet puff pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 eggs
- 2 cups whole milk
- 1/2 cup sugar
- 4 egg yolks
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 2 tbsp cocoa powder
- 1 cup sugar (for caramel)
- 2 tbsp water (for caramel)
Instructions
- Puff Pastry Base: Preheat the oven to 425°F (220°C). Roll out the puff pastry and cut into a circle. Bake until golden brown, about 12-15 minutes. Let cool.
- Choux Pastry: In a saucepan, bring water, butter, and salt to a boil. Add flour and stir briskly until the mixture forms a ball. Let it cool slightly. Beat in eggs one at a time until smooth. Pipe small circles onto a baking sheet and bake at 400°F (200°C) for 20 minutes or until golden. Cool.
- Vanilla Pastry Cream: Heat milk and half the sugar until it simmers. In a bowl, mix egg yolks and remaining sugar, add cornstarch. Slowly whisk hot milk into the mixture, then return to the saucepan and cook until thick. Remove from heat, add butter and vanilla. Chill.
- Chocolate Whipped Cream: Whip heavy cream with powdered sugar and cocoa powder until soft peaks form. Chill.
- Caramel: Heat sugar and water until amber colored. Remove from heat.
- Assembly: Pipe vanilla pastry cream onto the puff pastry base. Dip choux pastries in caramel and arrange them around the edge. Pipe alternating rows of chocolate whipped cream and remaining vanilla pastry cream in the center.
Notes
- Ensure the choux pastry is smooth for proper rising.
- Chill the pastry cream to set completely before use.
- Use a thermometer for caramel to prevent burning.
- Keep whipped cream chilled for best piping results.
- Prep Time: 1 hour
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 piece