Ingredients
- The choux pastry:
- 70 g of white flour
- I small glass of water
- 50 g butter
- 1 little salt
- 2 beaten eggs
- Caramel:
- 100 g caster sugar
- The pastry cream:
- 4 egg yolks
- 2 tablespoons flour
- 4 tablespoons of caster sugar
- 1/2L of hot milk
- 1 sachet of vanilla sugar
Preparation
The season of baptisms and weddings is fast approaching! Have you dreamed of creating the perfect wedding cake yourself? Choose the size of your choux, the cream, here it is a pastry cream with decorations in sugared almonds or sugar and follow the steps
The choux pastry:
In a saucepan, cook the water, butter and salt and stir until boiling. Reduce the heat, add the flour all at once and use a wooden spatula to stir the mixture until the dough no longer sticks to the sides of the pan.
Off the heat, add the eggs, one by one and whisk well until the dough is soft.
Transfer the dough into a piping bag and onto a buttered baking tray, pipe into small balls spaced apart and bake in an oven preheated to 200°C for around 20 minutes. Remove from the heat as soon as the cabbages are puffy and golden.
Crème pâtissière:
In a saucepan, prepare the pastry cream by mixing the egg yolks, flour, sugar and vanilla sugar.
Then pour over the milk, turning with a spatula, then mix with the almonds and egg whites and leave to cool.
The caramel:
Cook the caster sugar over low heat and stir until it becomes liquid and golden in color.
Piece:
Fold the cardboard sheet into a pyramid, glue it and place it in the middle of the serving dish. Dip the choux in the caramel and arrange them around the pyramid so that they take its shape. This operation must be done quickly so that the caramel does not harden.
After the choux buns are arranged, pour the remaining caramel over them.
source: la-cuisine-marocaine.com
