French Petit Choux
Instructions
Pate Choux
- Combine water, butter and sugar and let it boil
- Once boil add in flour and stir vigorously
- Stir the dough until congealed and let it cook for 2 minute.
- Rest the dough until room temperature.
- Once cooled add the eggs and mix until fully combined
- Pipe it depending on the prefered size
Sugar Crust
- Combine all the ingredient and add any desired colouring.
- Let the dough chill.
- Once chilled roll it and using round cookie cutter cut the dough the same size as the piped choux.
- Place it in top and bake in 200c oven for 10 minute and lower the heat to 180c and bake it until golden brown.
Chantilly Cream
- Beat the whipping cream with 70g of the honey.
- Beat until stiff peak and transfer it into a piping bag.
- Chill it in chiller until it is ready to be used
Assemble
- Cut the top of the craquelin and then pipe a little bit of the cream
- After that spoon some of the remaining honey inside the pastry.
- Top it of with the remaining cream.
- Close it with the cut craquelin.
- Decorate it with some drop of honey and gold flake.
