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00:08 ►Puff pastry
Puff pastry - 250 - 300 grams
00:40 ► Choux pastry:
Eggs - 150 grams (3 pieces, size M)
Butter - 50 grams
Water - 90 milliliters
Salt 1/2 teaspoon
Flour - 100 grams
02:39 ► Shaping and preparing for baking
03:36 ► Cream Caramel
Milk - 250 + 200 milliliters
Sugar - 150 grams
Powdered sugar - 2 tablespoons
Eggs - 2 eggs or 4 yolks
Corn starch - 35 grams
Butter 82% - 200 grams
Salt - 1/4 teaspoon
Vanilla sugar - 1/2 teaspoon
07:07 ► Filling, decoration and demonstration
It is important!
For the choux pastry:
❗️Do not open the door when baking!
For cream:
- Remove the butter from the refrigerator in advance. When it becomes soft, beat it with powdered sugar for about three minutes.
- Cool the cream to room temperature before mixing with butter. The cream and butter must be at the same temperature.
- You just need to mix the butter and cream, no need to beat.