For the choux pastry
For the glaze
For the pastry cream
- 14 ounces (400 g) white fondant
- ¾ ounce (20 g) water (or 30° Baumé syrup)
- coffee extract (as needed)
Step 1: For the choux pastry
Sift the flour. Cut the butter into small pieces. Pour the milk and the water into a pot of suitable size. Add the salt and butter pieces. Bring to a gentle boil, so that the butter melts completely just as the water starts to boil. When the butter has melted, remove the pot from the heat. Add all of the flour. Use a spatula to incorporate the flour into the mixture until smooth. Place the pot over medium heat and stir the mixture vigorously with the spatula to dry it out. Stop stirring when this panade comes away from the sides of the pot and a film forms on the bottom.
Transfer to the bowl of a mixer fitted with a flat beater attachment. While beating on low speed, add the eggs one at a time. Wait for each to be fully incorporated into the mixture before adding the next. If the dough seems too firm, add a little egg. It is ready when it forms a peak on the spatula and has a glossy appearance. Transfer to a bowl and scrape off the excess.
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