Crispy Biscuit Cream Puffs
Crispy on the outside, cool and creamy on the inside – the ultimate Biscuit Choux recipe!
Experience a delightful café-style dessert right in your own kitchen with these amazing Biscuit Choux pastries! They boast a wonderfully crispy exterior, thanks to the signature biscuit topping, and are filled with a refreshingly cool, smooth cream. The combination of textures and temperatures makes every bite a luxurious treat. The ‘biscuit’ topping, similar to a crumble or streusel, adds an extra layer of nutty sweetness and a satisfying crunch. These premium pastries are perfect for special occasions or elevating your everyday home café experience. Get ready for a burst of flavor that fills your mouth!
Choux Pastry Ingredients
- 75g Butter
- 130g Water
- 1g Salt
- 40g Milk
- 10g Sugar
- 90g All-purpose flour
- 150g Eggs (at room temperature)
Biscuit Topping Ingredients
- 100g Cold butter, cubed
- 100g Sugar
- 100g Cake flour
- 60g Almond flour
Filling Cream Ingredients
- Custard cream (180g premix + 480g water)
- 240g Heavy cream (90% fat content), cold
- 100g Cold butter, cubed
- 100g Sugar
- 100g Cake flour
- 60g Almond flour
Filling Cream Ingredients
- Custard cream (180g premix + 480g water)
- 240g Heavy cream (90% fat content), cold
Cooking Instructions
Step 1
First, let’s prepare the biscuit topping. Place the cold, cubed butter in a bowl, add the sugar, and quickly mix with a scraper or your hands until the sugar coats the butter. Don’t worry if the sugar isn’t completely dissolved.
Step 2
Sift in the cake flour and almond flour. Use a scraper to cut and mix the ingredients until just combined and no dry flour remains. Gather the dough into a ball, then roll it out thinly to about 0.2cm thickness on a lightly floured surface or between sheets of parchment paper. Wrap the rolled dough and refrigerate it until firm.
Step 3
Now, let’s make the choux pastry. In a saucepan, combine the butter, water, salt, milk, and sugar. Heat over medium-low heat, stirring until the butter is completely melted. Bring it just to a boil, then immediately remove from heat.
Step 4
Add the sifted all-purpose flour to the hot liquid. Stir vigorously with a spatula to combine and cook the mixture over low heat for 1-2 minutes, stirring constantly. This process, called ‘pâte à choux’ cooking, should create a paste that pulls away from the sides of the pan and forms a thin film on the bottom.
Step 5
Transfer the cooked dough to a mixing bowl and let it cool slightly. It should be warm, not hot, to avoid cooking the eggs. Once cooled, gradually add the beaten eggs, a little at a time, mixing well after each addition. The final dough should be smooth, shiny, and fall from the spatula in a ‘V’ shape when lifted. Adjust the egg quantity if needed – too thin and the choux will flatten, too thick and it might burst.
Step 6
Transfer the choux dough into a piping bag fitted with a plain round tip. Pipe mounds of dough, about 4cm in diameter, onto a baking sheet lined with parchment paper, leaving some space between each mound. Gently flatten any peaks with a wet fingertip.
Step 7
Remove the chilled biscuit dough from the refrigerator. Cut it into shapes that fit the top of your piped choux mounds, or use cookie cutters. Place the biscuit pieces on top of the choux dough, pressing gently to adhere.
Step 8
Bake in a preheated oven at 190°C (375°F) for 15 minutes, then reduce the temperature to 160°C (320°F) and bake for another 10 minutes. Total baking time is approximately 25 minutes, ensuring the choux are puffed, golden brown, and cooked through. Avoid opening the oven door during baking.
Step 9
While the choux are baking, prepare the filling. In a bowl, whisk together the custard cream premix and water for 1-2 minutes until smooth. Let it sit for a short while to thicken according to the premix instructions.
Step 10
In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form. Using a high-fat content cream (like 90%) will yield a richer, more stable whipped cream.
Step 11
Gently fold the whipped cream into the thickened custard cream to create a light and airy ‘Diplomat Cream’. Be careful not to overmix, as this can cause the cream to split.
Step 12
Once the baked choux have cooled completely, carefully slice them in half horizontally or make a small cut. Fill generously with the prepared Diplomat Cream using a piping bag. Ensure they are packed with cream for the ultimate indulgence.
Step 13
Finally, dust with a bit of powdered sugar for a beautiful finish. Serve chilled for the best flavor and texture!
