Press here for the Recipe 🤍 Choux Framboise Embark on a culinary journey with our Choux Framboise! 📝 Ingredients For 12 Choux Framboise For the Diplomat Cream (Filling): • 2 egg yolks • 60g sugar • 25g cornstarch • 250g milk • 1 vanilla pod • 180g cream • Raspberries for decoration Choux Dough: - 65ml water - 25g unsalted butter - Pinch of salt - 35g all-purpose flour - 1 egg Choux: - 60g soft butter - 50g brown sugar - 60g flour 🤍 Preparation: For the Diplomat Cream (Filling): 1. Combine egg yolks, sugar, and cornstarch in a bowl. 2. Warm milk in a saucepan, then gently pour it into the egg yolk mixture and the vanilla pod while stirring continuously. 3. Return the mixture to the saucepan, heat, stirring until thickened. Remove from heat, let it cool for 2 hours. 4. Whip chilled cream until stiff peaks form, then fold it into the cooled cream mixture. For the Choux: 1. Cream together butter and sugar. Add flour and mix into a smooth mass. 2. Roll it out between parchment papers to 0.4 cm thickness. Refrigerate for 1 hour until it firms up. For the Choux Dough: 1. Heat water, butter, and salt until the butter melts. Add flour, stir until a dough ball forms. Remove from heat, cool for 5 minutes. 2. Incorporate the egg until a smooth, creamy dough forms. Fill a piping bag. 3. Pipe the dough onto a baking sheet (3.5 cm wide) and place Choux-cut circles (4 cm wide) on top of the Choux. 4. Bake at 190°C for about 20 - 25 minutes until golden brown. Avoid abruptly opening the oven door. Insert a wooden spoon to let heat escape. Assembly: Make a hole on top, inject Diplomat Cream directly, place a raspberry on top, and lightly sprinkle with powdered sugar. Enjoy these delightful Choux Framboise with the tempting filling! 🤍 - @foodwithstyle_official