Description
A stunning French dessert featuring layers of puff and choux pastry, filled with creamy vanilla and caramel diplomat, and topped with caramel-glazed choux buns.
Ingredients
Units
Scale
- 5 fluid ounces (150 ml) water
- 3.4 fluid ounces (100 ml) whole milk
- 3.5 ounces (100 g) butter
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 5.3 ounces (150 g) bread flour
- 4-5 eggs
- 10 fluid ounces (300 ml) whole milk
- 3 egg yolks
- 4.2 ounces (120 g) white sugar
- 1 ounce (30 g) cornstarch
- 1 pinch salt
- 0.14 ounces (4 g) gelatin
- 0.67 fluid ounces (20 ml) cold water
- 1 teaspoon vanilla extract
- 1.7 ounces (50 g) mascarpone cream
- 5 fluid ounces (150 ml) heavy cream, whipped
- 10.1 fluid ounces (300 ml) whole milk
- 2.82 ounces (80 g) white sugar
- 1.35 fluid ounces (40 ml) water
- 1 ounce (30 g) white sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon Amaretto
- 1 sheet puff pastry
- 5.3 ounces (150 g) sugar to caramelize
Instructions
- Prepare the Choux Pastry
- In a saucepan, combine water, milk, butter, salt, and sugar. Place over low heat until the butter is melted.
- Once the butter is completely melted, turn the heat to high and bring to a boil.
- As soon as it boils, remove from heat and add flour all at once. Mix well until the flour is absorbed.
- Return the saucepan to medium heat, cooking and stirring for 2-3 minutes until a layer of dough forms on the bottom of the pan.
- Remove from heat and let the dough cool for 10 minutes.
- Add the eggs one at a time, mixing well after each addition until the dough is smooth and forms a streak when you run your finger through it.
- Spoon the dough into a pastry bag fitted with a round nozzle.
- Prepare the Puff Pastry
- Roll out the sheet of puff pastry to a 0.5 cm thickness.
- Cut a 20 cm diameter circle and place it on a baking tray. Pipe a circle of choux pastry around the edge and pipe the remaining choux pastry into small dollops on a separate tray.
- Bake at 350°F (180°C) for 35-40 minutes until golden brown and crisp. Allow to cool.
- Vanilla Creme Diplomat
- Bloom the gelatin in cold water.
- Heat milk in a pot over low heat.
- In a bowl, mix egg yolks, sugar, and salt until creamy.
- Mix in the cornstarch.
- Pour the hot milk into the egg mixture, then return to the pot and cook until thickened. Add gelatin and cool completely.
- Once chilled, mix with an electric mixer until smooth. Add vanilla, mascarpone, and fold in whipped cream.
- Spoon into a pastry bag fitted with a St. Honore nozzle.
- Caramel Creme Diplomat
- Bloom the gelatin in cold water for at least 10 minutes.
- Combine 80 g sugar with water in a saucepan over medium heat until it turns amber. Cool slightly, add milk, and heat until dissolved.
- Mix egg yolks, remaining sugar, and salt in a bowl. Add cornstarch and mix well.
- Pour the hot caramel milk into the egg mixture, return to heat, and cook until thickened. Add gelatin and cool.
- Once chilled, mix with an electric mixer until smooth. Fold in whipped cream.
- Assemble the Gateau
- Make a hole at the bottom of each choux bun and fill with caramel creme diplomat.
- Make a wet caramel with 150 g sugar and 65 ml water. Dip the tops of the filled buns and place on baking paper. Reheat caramel if it thickens and dip the bottom of each bun, gluing them to the puff pastry ring.
- Fill the bottom of the gateau with remaining caramel creme diplomat, then top with vanilla creme diplomat using the St. Honore nozzle. Decorate with choux buns and caramel strings before serving.
Notes
- Ensure the gelatin is fully bloomed before adding it to the custards to prevent lumps.
- For a richer caramel flavor, use dark brown sugar instead of white sugar in the caramel creme diplomat.
- To achieve perfectly crisp choux pastry, bake until golden brown and ensure the oven temperature is consistent.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 75
- Sodium: 150
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 70
- Fiber: 5
- Protein: 6
- Cholesterol: 150