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Ingredients choux pastry:
- 125ml water
- 125ml milk
- 100g butter
- 1 pinch of salt
- 150g flour
- 4 eggs
Ingredients intense whipped cream:
- 250ml whole liquid cream
- 120-130g Spreadable Milk Christmas Tartins*
- Mascarpone (optional for consistency)
Ingredients shiny chocolate glaze:
- 90g Dark Chocolate Tablet*
- 80ml whole liquid cream
- 20g butter
- 1 tbsp glucose syrup or neutral honey
Decoration ingredients:
- Golden sugar stars
- Decorative holly leaves
- Red Christmas Coated*
Preparation
Choux pastry
In a saucepan, bring water, milk, salt, and butter to a boil. Remove from heat, add flour and mix vigorously. Return to high heat to dry the dough.
Pour into the mixer bowl, stir at medium speed for 3 minutes to warm the dough.
Add beaten eggs gradually. Put in a piping bag.
On a baking sheet lined with parchment paper, pipe choux pastry of 6cm in diameter with a 14mm nozzle.
Brush the choux pastries with beaten egg. Bake in a preheated oven at 160°C for 35 minutes.
Remove from the oven and let cool.
Intense whipped cream
In a bowl, whisk the cream (and mascarpone) until fluffy.
Gradually add the spreadable milk in a thin stream while whisking until a firm and highly flavored whipped cream is obtained.
Fill a piping bag. Pierce the bottom of each choux pastry and generously fill them.
Glaze
Heat the cream with glucose/honey until simmering. Pour the mixture over the chopped chocolate. Let it sit for 1 minute.
Mix from the center outwards to obtain a smooth ganache.
Incorporate the butter, diced into small pieces, mix to have a glossy ganache.
Dip or coat the top of each choux pastry with this glaze.
Assembly and decoration
Arrange the choux pastries in a circle on a serving platter.
If necessary, stick the choux pastries together with some glaze for more stability. Decorate with holly leaves, sugar stars, or even Christmas coatings.
