Caramel Choux Puff

Cook time 3 hours
Servings 35-40

Ingredients

For the Choux pastry

125g water

125g full cream milk

112g unsalted butter

5g salt

238g plain flour

250 - 275g eggs (5 eggs)

30g flaked almonds


For the cream filling

395g condensed milk

500ml thickened cream

2 tsp vanilla bean paste

Pinch sea salt

80g roasted almonds, finely chopped

Icing sugar for dusting

Caramel Choux Puff

Method

In a saucepan, bring the water, milk, butter and salt to a boil over medium heat, stirring occasionally with a spatula. Remove from the heat and add the flour, mixing thoroughly to avoid any lumps being formed. Once a smooth paste has been achieved, place over low heat while stirring to dry the mixture out. It must reach the stage where it stops sticking to the sides of the saucepan and the spatula.

Slowly add the eggs to reach the desired consistency (when picked up with a dessert spoon the mixture should slowly slide off it). Transfer the choux pastry into a piping bag and pipe 45mm choux puffs on a greased and floured tray. After piping, cover the choux pastry with the almonds and bake at 130˚C for 15 minutes. Increase the temperature in the oven to 170°C for approximately 10-12 minutes, until the choux puffs are golden brown. Dry out the choux puffs by opening the door of the oven, with the oven still on for 10-15 minutes.

For the cream filling, place the unopened can of condensed milk into a saucepan of simmering water and simmer for 2 hours, topping up the water as needed. Remove the can from the water and, once cool enough to handle, open the can and transfer the condensed milk into the bowl of a stand mixer to cool completely. Once cool, add the thickened cream, vanilla and salt and place onto a stand mixer fitted with a whisk attachment. Whisk until soft peaks form and remove from the mixer. Fold through the chopped almonds. Cut each choux puff in half and pull out any soft dough. Transfer the filling into a piping bag fitted with a 16mm star piping nozzle and pipe the prepared cream into the base of the choux puff. Place the top on and dust with icing sugar.