Small homemade stacked pieces (choux with pastry cream and caramel)

Ingredients

• 250 ml Water (For the choux pastry)
• 100 g Semi-salted butter (Cut into small dice)
• 10 g Granulated sugar (For the choux pastry)
• 2 g Fleur de sel (A pinch)
• 150 g All-purpose flour (Sift before use)
• 4 pcs Eggs (Medium-sized eggs, at room temperature)
• 500 ml Whole milk (Can be replaced with lactose‑free plant milk)
• 1 pcs Vanilla bean (Split and scrape the seeds)
• 80 g Granulated sugar (for the cream)
• 40 g Cornstarch (Maïzena) (Sift with the sugar before adding to the milk)
• 4 pcs Egg yolks (For the pastry cream)
• 200 g White sugar (for the caramel) (Crystallized white sugar)
• 30 ml Water (for the caramel)
• 3 gouttes Lemon juice (Adds a hint of acidity to the caramel)
• 30 g Shelled pistachios (Coarsely crush)
• 6 pcs Fresh strawberries (Cut in half for decoration (optional))

Instructions

1. Prepare the choux pastry

   Pour the water into a saucepan, add the butter, sugar and fleur de sel. Heat over medium heat until the butter is completely melted. Remove from heat, add the flour all at once and stir vigorously with a silicone spatula until a homogeneous dough forms that pulls away from the sides.

   Time: PT5M

2. Lightly dry the dough

   Return the saucepan to very low heat and let the dough dry for 1–2 minutes while stirring constantly. The dough should form a film that pulls away from the sides.

   Time: PT2M

3. Incorporate the eggs

   Transfer the dough to the stand‑mixer's bowl or a large bowl. Add the eggs one at a time, beating well between each addition until fully incorporated. The dough should be smooth and glossy.

   Time: PT8M

4. Chill

   Transfer the dough to a piping bag (disposable preferred). Cover and refrigerate for 30 minutes to firm the dough slightly.

   Time: PT30M

   Temperature: 4°C

5. Bake the choux

   Preheat the oven to 180°C. On the silicone mat placed on the perforated baking sheet, drop small mounds of dough about 2 cm in diameter, spaced 2 cm apart. Bake for 30 minutes without opening the oven door.

   Time: PT30M

   Temperature: 180°C

6. Prepare the pastry cream

   Heat the milk with the split vanilla bean and its seeds in a saucepan. In a bowl, mix the sugar, cornstarch, and egg yolks. Gradually pour the hot milk over the mixture while whisking, then return everything to the saucepan. Cook over low heat, stirring constantly until thickened, then remove from heat.

   Time: PT15M

7. Cool the pastry cream

   Transfer the cream to a large dish, cover with plastic film directly on the surface and refrigerate until well chilled (about 20 minutes).

   Time: PT20M

   Temperature: 4°C

8. Fill the choux

   Fill the piping bag with the cold pastry cream. Poke the bottom of each choux with the tip of the bag and inject a generous amount of cream until the choux is well filled.

   Time: PT10M

9. Prepare the caramel

   In a skillet, combine the white sugar, water and three drops of lemon juice. Heat over medium heat until a golden caramel forms, without stirring. Remove from heat as soon as it reaches an amber color.

   Time: PT10M

10. Assemble the stacked cake

    On a serving plate, arrange the choux in a circle. Lightly dip the top of each choux into the hot caramel, then stick them together to form a first row. Repeat to create a second tier. Drizzle the remaining caramel over the top and sprinkle with crushed pistachios and sliced strawberries if desired.

    Time: PT15M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

20 g

Fat

6 g

Fiber

1 g