Ingredients
For 24 servings
Choux paste
500 g milk
10 g salt
10 g sugar
200 g Debic Incorporation Butter Cake Gold
300 g flour
500 g eggs
Butter craquelin
225 g Debic Incorporation Butter Cake Gold
270 g blond cassonade sugar
270 g flour
Vanilla Butter cream
1 l milk
1 vanilla pod
400 g egg
225 g egg yolk
1 kg Debic Incorporation Butter Crème
Debic products used
Preparation
Choux paste
Boil the milk , the salt, the sugar and the butter.
Take of the heat, stir in the flour and mix until a dough forms.
Place it back on the heat and cook until it forms a dough ball.
Bring over in a stir mixer and add the eggs one by one.
Mix until a smooth paste.
Pipe two sizes of choux on a baking tin , place on the butter craquelin and bake at 1770° C during 25-30 minutes.
Butter craquelin
Use all ingredients at ambient temperature and mix with the paddle of a stir mixer.
Spread the dough between two layers of plastic film and roll out on 2 mm.
Cut tout the needed circles and place on the choux paste.
Vanilla Butter cream
Heat the milk with the vanilla pod and half of the sugar.
Whip the rest of the sugar with the egg yolk and combine with the hot milk.
Realize an “anglaise’ at 84°C.
Cool down to 25°C.
Whip the butter at medium speed and stir in the “anglaise” until a smooth crème.
Assembly
Leave the baked choux to cool down.
Fill them from below with the smooth butter cream.
Stick the choux together and finish with a piping bag.
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