Small homemade stacked pieces (choux with pastry cream and caramel)
Recipe by Hervé Cuisine
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.
MediumFrenchServes 10
Printable version with shopping checklist
Source Video
1h 40m
Prep
45m
Cook
17m
Cleanup
2h 42m
Total
Cost Breakdown
Total cost:$7.27
Per serving:$0.73
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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