A pyramid of sweet choux! A dessert that may take a little time to create but it is very impressive! You can even serve it for birthdays or parties!!
For the choux pastry
- Preheat oven to 200* C (390* F) Fan.
- Combine the milk, water, butter, salt and sugar in a pot and bring to a boil. Remove from heat and add the flour all at once. Stir with a wooden spoon and keep stirring continuously as you put pot back on heat for 1-2 minutes.
- Transfer mixture to a standing mixer. Beat for 1-2 minutes. Start to add the eggs one at a time, waiting for each egg to become completely incorporated in the mixture before adding the next.
- Transfer dough to a piping bag. Line baking pan with parchment paper. Pipe out small choux in baking pan. If you don’t have a piping bag, drop spoonfuls of the mixture. Dilute egg with a small amount of water and brush over the choux.
- Bake for 10 minutes and then lower temperature to 180* C (350* F) and continue baking until they are ready. They should be crunchy and golden!
- To help dry out the choux even more, let them sit in the oven after baking, leaving the oven door ajar. This will make them crunchier.
For the creme patisserie filling
- In a pot, add 1/2 of the sugar, along with the milk and vanilla. Place on heat bring to a boil.
- In a bowl, add the egg yolks along with the remaining sugar and cornstarch. Beat vigorously. If the mixture needs more moisture, add some milk.
- Gradually add some of the hot milk to the egg yolk mixture while whisking continuously. Add a little at a time to warm it up.
- Add the egg yolk mixture to the pot.
- Remove pot from heat and add the chopped white chocolate and stir until smooth and creamy.
- Transfer creme patisserie to a bowl. Cover with plastic wrap and refrigerate for 1-2 hours to chill.
- Beat the heavy cream with the caser sugar, until it becomes whipped cream.
- When the creme patisserie is completely chilled, combine with the whipped cream.
For the caramel
- Place a 15 cm pan over medium to high heat. Add 2 tablespoons of the 150 g of sugar. Allow it to melt and add another 2 tablespoons of sugar. Repeat this process until all of the sugar has been added and melted. Keep cooking until the mixture takes on a nice caramel color.
- Pipe the creme patisserie filling into the choux pastries. When they have all been filled, dip them lightly into the warm caramel. Don’t dip the whole choux into the caramel. You just want them to get sticky enough to be able to stick to one another to be able to create your choux pyramid!
- Melt the chocolate in a bain marie or in a microwave.
- When ready, drizzle melted chocolate over the top and serve!