📝 About This Recipe
Named for the patron saint of bakers and pastry chefs, this architectural masterpiece represents the pinnacle of classical French dessert craft. It features a crisp puff pastry base, a ring of caramel-dipped cream puffs, and a heart of silky Crème Chiboust or Chantilly. Each bite offers a breathtaking contrast between the crunch of hard caramel, the airiness of choux, and the velvety richness of vanilla-flecked cream.
🥗 Ingredients
The Foundation
- 9 inch circle Puff Pastry (high-quality butter puff pastry, chilled)
Pâte à Choux (Cream Puffs)
- 125 ml Water
- 55 grams Unsalted Butter (cut into small cubes)
- 75 grams All-purpose Flour (sifted)
- 2-3 large Eggs (beaten, added gradually)
- 1/4 teaspoon Salt
Crème Diplomat Filling
- 500 ml Whole Milk
- 1 whole Vanilla Bean (split and seeds scraped)
- 4 large Egg Yolks
- 100 grams Granulated Sugar
- 40 grams Cornstarch
- 250 ml Heavy Cream (whipped to stiff peaks)
Caramel & Assembly
- 200 grams Granulated Sugar (for the caramel)
- 60 ml Water (for the caramel)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Roll out the puff pastry and cut a 9-inch circle. Place it on a parchment-lined baking sheet and prick it thoroughly with a fork to prevent over-rising.
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2
Prepare the choux pastry: In a medium saucepan, combine water, butter, and salt. Bring to a boil, then remove from heat and dump in the flour all at once. Stir vigorously until a smooth ball forms.
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3
Return the saucepan to medium heat for 1-2 minutes, stirring constantly to 'dry out' the dough until a thin film forms on the bottom of the pan.
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4
Transfer dough to a bowl. Let cool slightly, then add beaten eggs one at a time, mixing well after each addition until the dough is glossy and falls off the spatula in a 'V' shape.
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5
Pipe a thin ring of choux pastry around the edge of the puff pastry circle. With the remaining choux, pipe 12-15 small mounds (about 1 inch wide) on a separate lined baking sheet.
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6
Bake the puff pastry base and the small cream puffs for 20-25 minutes until golden brown and firm. Do not open the oven door during the first 15 minutes! Let them cool completely on a wire rack.
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7
Make the pastry cream: Heat milk and vanilla seeds in a pan. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour hot milk into the egg mixture while whisking, then return everything to the pan.
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8
Whisk the custard over medium heat until it thickens and boils. Remove from heat, cover with plastic wrap touching the surface, and chill until cold.
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9
Once the pastry cream is cold, whisk it to loosen, then gently fold in the whipped heavy cream to create a light Crème Diplomat. Transfer to a piping bag.
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10
Poke a small hole in the bottom of each cream puff and fill them with the cream. Also fill the center of the puff pastry base with a layer of cream.
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11
Prepare the caramel: Cook sugar and water in a small saucepan until it reaches a deep amber color. Carefully dip the tops of the filled cream puffs into the hot caramel and set them (caramel side down) on a silicone mat to harden.
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12
Dip the bottoms of the glazed cream puffs into the remaining caramel and 'glue' them onto the choux ring around the edge of the pastry base.
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13
Using a Saint Honoré piping tip, pipe the remaining cream in a decorative 'V' or herringbone pattern in the center of the cake, filling the space between the puffs.
💡 Chef's Tips
Always use a Saint Honoré piping nozzle for the traditional 'zig-zag' cream look; it makes a world of difference in presentation. If your caramel starts to harden while dipping, gently reheat it over a low flame to liquefy it again. Ensure your puff pastry is very cold when it goes into the oven to achieve maximum flaky layers. Avoid making this on a very humid day, as the caramel can become sticky and lose its signature 'crunch.'
🍽️ Serving Suggestions
Serve immediately or within 2 hours of assembly to ensure the pastry remains crisp and the caramel stays hard. Pair with a glass of chilled Demi-Sec Champagne or a light Sauternes dessert wine. Accompany with fresh raspberries or strawberries on the side to cut through the rich cream. A cup of strong, dark roast espresso provides the perfect bitter contrast to the sweet caramel.