Recipe by Sean Dwyer, Pastry Chef of Palmira Country Club, Bonita Springs, FL
280g AP flour sifted
- Bring milk, water, salt, sugar and butter to a boil. Reduce the heat.
- Add sifted flour. Stir vigorously with a wooden spoon until a tight dough forms.
- Remove from heat and add to a mixing bowl with a paddle on low speed. Beat eggs in slowly until the pastry is smooth.
- Transfer the dough to a piping bag and pipe mounds on a silpat.
100g (2.6oz) Butter softened
125g (4.4oz) Brown sugar
2g (0.07oz) Salt
125g(4.4oz) AP flour
- In a mixer, cream the butter, brown sugar, and salt. Add flour and mix until incorporated.
- Roll out between two nonstick mats to about 5mm thick. Store in freezer until set.
- Once set, cut using round cutter. Cut to the size of the puff that is piped. (It should fit nicely on top of the puff without being too big or small.)
- Bake pate a choux at 350°F for 15-20 or until golden brown. (Depending on the oven, the time may vary. They should look like the picture when fully baked.)
For chantilly cream:
1 liter heavy cream
1/2 cup powdered sugar
T vanilla extract
- Combine all three ingredients and whip to stiff peaks.
To serve: After the puffs are baked and cooled to room temperature make a small hole in the bottom of the puff and fill each with chantilly cream using a pastry bag and round tip. Stack puff using the cream in the middle to prevent them from falling or serve them individually if desired. Garnish with a chocolate curl and gold leaf (optional).