SANDWICH CHOUX

Part 1: Pâte à Choux (Choux Pastry)

Yields: Approx. 15-20 small puffs Prep time: 20 minutes | Rest time: 1 hour | Bake time: Varies

Ingredients:

• 125g Milk (whole milk is best)

• 115g Eggs (about 2-3 large eggs, lightly beaten)

• 65g High-Protein Flour (Bread Flour)

• 55g Butter (unsalted, cut into small cubes)

• 1g Sugar (approx. ¼ tsp)

• 1g Salt (approx. ¼ tsp)

Method:

1. In a medium saucepan, combine the milk, butter, sugar, and salt. Bring the mixture to a rolling boil over medium heat.

2. As soon as it boils, remove the saucepan from the heat and immediately add all the sifted flour at once. Stir vigorously with a wooden spoon or spatula until a rough dough forms and pulls away from the sides of the pan.

3. Return the saucepan to low heat. Cook the dough, stirring and pressing it against the bottom and sides of the pan constantly for 1-2 minutes. This step is crucial for a good rise. You'll know it's ready when a thin film forms on the bottom of the pan.

4. Transfer the hot dough to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for a few minutes until it stops steaming and cools down to about 55°C (130°F). If you don't have a thermometer, it should feel warm, not hot, to the touch.

5. With the mixer still on low, gradually add the beaten eggs in 3 or 4 parts. Important: Wait until each addition is fully mixed in before adding the next. The final dough should be smooth, glossy, and have a pipeable consistency.

6. Transfer the finished dough to a bowl, cover it, and let it rest in the refrigerator for at least 1 hour. This helps the flour fully hydrate and results in a better texture.

Part 2: Diplomat Cream (White Chocolate Filling)

Yields: Enough to fill one batch of choux pastry Prep time: 25 minutes | Chill time: 2-3 hours

Ingredients:

• 150g Whipping Cream (at least 35% fat)

• 150g Milk (whole milk)

• 80g White Chocolate (e.g., Embassy Zen 33%), chopped or in callets

• 50g Butter (unsalted, softened)

• 40g Egg Yolks (from about 2 large eggs)

• 35g Sugar

• 13g Cornstarch

• 10g Custard Powder

• 2g Gelatin Powder + 10g Cold Water (for blooming)

• 2g Vanilla Essence or 1 Vanilla Bean

Method:

1. In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to "bloom" or absorb the water.

2. In a saucepan, combine 100g of the milk, the sugar, and the vanilla. Heat over medium heat until it just begins to simmer.

3. In a separate medium bowl, whisk together the egg yolks, cornstarch, custard powder, and the remaining 50g of milk until completely smooth.

4. While whisking constantly, slowly pour about a third of the hot milk mixture into the egg yolk slurry. This gently raises the temperature of the eggs without scrambling them.

5. Pour the tempered egg mixture back into the saucepan with the rest of the hot milk. Return to medium heat and cook, whisking constantly and vigorously, until the cream thickens and comes to a boil. Let it bubble for about 30-60 seconds to cook out the starch taste.

6. Immediately strain the hot pastry cream through a fine-mesh sieve into a clean bowl. Add the chopped white chocolate and the bloomed gelatin. Let it sit for a minute to melt, then use an immersion (hand) blender to emulsify until perfectly smooth.

7. Add the softened butter and blend again until fully incorporated and the cream is glossy. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate until completely cold (at least 2-3 hours).

8. Once the pastry cream is cold, whip the 150g of whipping cream in a separate bowl until it holds soft peaks. Gently fold the whipped cream into the cold pastry cream in two or three additions until just combined. Be careful not to overmix.