JILL-NITAS HOMEMADE CHOUX DESSERT

JILL-NITAS HOMEMADE CHOUX DESSERT

Pastry cream:
2 cups of milk
2 egg yolk
2 table spoons maizena
2 tablespoon flour
1 cup of sugar

Boil milk, take off heat, add little hot milk to the other ingredients and mix well.
Pour into hot milk and return to heat until nice and firm and stirring continuously.
Note at the end I add a small bit of rum.
Put in fridge until needed.

Choux:
2 cups of water
2 cups flour
4 egss
60 grams butter

Boil water with butter and pinch of salt.
Take off heat throw in flour and mix well then return to heat mixing until it form a ball.
Wait 5 minutes and add beaten eggs.
You can mix with a hand blender.
Use soup spoon or piping bag to form your Choux.
Bake 180°C until nicely brown.

At the bottom I have puff pastry cut in a circle.
When baking put a cake-tin on top so it doesn’t puff.
Fill your Choux with pastry cream and after you can put the caramel on top.
the centre of the cake I put a layer of pastry cream and then cream on top.
I also use the caramel to stick the Choux to the puff pastry around the cake.

Recipe and photo:  Jill-nita Wenger