Ingredients
Choux pastry
water
50g
1.69fl oz
milk
50g
1.69fl oz
salt
2g
0.07oz
0.13tbsp
sugar
2g
0.07oz
0.13tbsp
82.5% butter
45g
1.58oz
3tbsp
wheat flour
60g
2.10oz
4tbsp
eggs
2pc
Diplomat cream
milk
340g
11.49fl oz
vanilla pod
1pc
sugar
65g
2.28oz
0.26cup
4.36tbsp
egg yolks
4pc
corn starch
25g
0.88oz
1.68tbsp
butter
25g
0.88oz
1.68tbsp
33% cream
50g
1.69fl oz
Whipped frosting
mascarpone
100g
3.50oz
0.40cup
6.70tbsp
33% cream
100g
3.38fl oz
powdered sugar
30g
1.05oz
2tbsp
Method
Choux pastry
- Beat the eggs in a blender and strain through a sieve.
- Mix water, milk, salt, sugar, and chopped butter in a saucepan. When the water is boiling, quickly pour in all the flour at once. Stir actively over medium heat. After 2-3 minutes, remove from the stove and transfer to a bowl. Start mixing on low mixer speed and chill the dough to 122-140F | 50-60С.
- Pour in the eggs and mix until smooth.
- Transfer the dough to a pastry bag with a round nozzle and pipe onto a tray lined with baking paper in a staggered pattern.
- Bake at 428F | 220C for 15 minutes, then at 356F | 180C until golden.
Diplomat cream
- Bring the milk with vanilla to a boil.
- Combine yolks with sugar and cornstarch in another saucepan.
- Pour hot milk into yolks, stirring constantly with a whisk. Boil over medium heat for 2 minutes. Stir in the butter.
- Strain the custard through a sieve, cover with clingfilm and cool completely.
- Whip the 33% cream and stir into the softened diplomat cream.
Whipped frosting
- Whip the cold cream until stiff peaks.
- Add the powdered sugar and mascarpone, mix at low speed until smooth.
