This delightful choux pastry recipe features a light and airy base filled with a luscious vanilla almond cream. Topped with sliced almonds and a hint of almond butter or praline paste, each bite offers a perfect balance of sweetness and nuttiness.
Why You'll Love This: These pastries are not only visually appealing but also packed with flavor. The combination of vanilla and almond in the cream provides a luxurious taste that pairs beautifully with the delicate choux pastry. The addition of sliced almonds adds a delightful crunch, elevating the texture profile. Perfect for any occasion, these pastries are sure to impress.
Ingredients:
- Milk: 100 ml
- Water: 100 ml
- Sugar: 2 tsp
- Salt: A pinch
- Butter: 85 g
- Flour: 130 g
- Medium Eggs: 4 (220g, at room temperature)
- Milk for Cream: 2 1/2 cups (550 ml)
- Sugar for Cream: 3/4 cup (150 g)
- Egg Yolks: 3 (60 g)
- Cornstarch: 6 tbsp (54 g)
- Butter for Cream: 4 tbsp (56 g)
- Vanilla Extract: 1 tbsp
- Almond Butter or Praline Paste: 1/2 cup
- Egg White: For brushing
- Sliced Almonds: For topping
Instructions:
- Choux Pastry Preparation: Preheat oven to 350F (175C). Line a baking sheet with parchment paper or a silicone mat. In a saucepan, heat milk, water, sugar, salt, and butter to a boil. Add flour and stir until well combined. Cook over low heat for 1-2 minutes, then transfer to a bowl to cool. Whisk in eggs one at a time until smooth.
- Piping: Place dough in a piping bag with a 1/2-inch round tip. Create round shapes on the baking sheet, ensuring they are not too thin. Brush with egg white and sprinkle sliced almonds on top. Bake for 37-40 minutes until golden. Leave in the oven with a wooden spoon in the door for 40-60 minutes to dry out.
- Vanilla Almond Cream: In a saucepan, mix milk and sugar; bring to a boil. In a separate bowl, whisk egg yolks and cornstarch. Gradually add hot milk to the egg mixture, then return to the saucepan. Cook until thickened, stirring constantly. Remove from heat, add butter, vanilla extract, and almond butter. Chill until set.
- Assembly: Cut cooled choux pastry in half. Pipe almond butter on the bottom half and add almond pieces. Pipe vanilla almond cream over almond butter. Place the top half of the choux pastry on the cream.
- Finishing Touches: Sprinkle with powdered sugar. Refrigerate for 20-30 minutes before serving.
Enjoy these exquisite almond vanilla cream choux pastries, a delightful treat that combines elegance and deliciousness in every bite!