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Small homemade stacked pieces (choux with pastry cream and caramel)
An elegant stacked cake composed of light choux filled with vanilla pastry cream, glazed with a thin caramel and decorated with pistachios and strawberries. Ideal for a birthday or a special event, this homemade recipe uses few ingredients but requires some key techniques such as shaping the choux, making a silky pastry cream, and handling hot caramel.
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Cost Breakdown
Critical Success Points
- • Incorporate the eggs gradually into the choux dough
- • Let the dough rest in the fridge before baking
- • Bake the choux without opening the oven during the first 20 minutes
- • Thicken the pastry cream properly without curdling
- • Make the caramel without burning it and handle it carefully
Safety Warnings
- • The caramel is very hot: wear gloves and avoid splatters.
- • Handle the hot oven with oven mitts.
- • Do not let the milk boil to avoid burns.
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