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Chou à la crème diplomate et sa sauce caramel

Choux à la Crème Diplomate et Sauce Caramel

Ces choux à la crème diplomate et sauce caramel sont un dessert raffiné qui allie la légèreté d’une pâte à choux dorée à l’onctuosité d’une crème diplomate aérienne. Nappés d’un caramel ambré et gourmand, ils offrent un équilibre parfait entre douceur et intensité. Une pâtisserie élégante idéale pour impressionner vos invités.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 10 pieces
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

Choux Pastry
  • 125 ml water
  • 125 ml whole milk
  • 100 g butter
  • 150 g all-purpose flour
  • 4 eggs or as needed
  • 1 pinch salt
  • 1 tsp sugar
Diplomat Cream
  • 250 ml whole milk
  • 2 egg yolks
  • 50 g sugar
  • 25 g cornstarch
  • 2 sheets gelatin softened
  • 1 vanilla bean
  • 150 ml heavy cream very cold
Caramel Sauce
  • 100 g sugar
  • 40 g butter salted
  • 100 ml heavy cream hot

Method
 

  1. Preheat oven to 180°C. In a saucepan, bring water, milk, butter, salt, and sugar to a boil.
  2. Remove from heat, add flour all at once, and mix vigorously. Return to heat and cook for 1 minute to dry the dough.
  3. Let cool slightly, then add eggs one at a time until a smooth, pipeable dough forms.
  4. Pipe choux onto a baking tray and bake for 30–35 minutes without opening the oven. Cool completely.
  5. Heat milk with vanilla. In a bowl, whisk yolks, sugar, and cornstarch. Pour in hot milk, then cook until thickened.
  6. Add softened gelatin, mix, cover with plastic wrap touching the surface, and chill completely.
  7. Whip cold cream to stiff peaks. Fold gently into the chilled pastry cream to form diplomat cream.
  8. For caramel, melt sugar until amber, add butter, then hot cream. Simmer briefly and let cool.
  9. Slice choux in half, fill with diplomat cream, replace tops, and drizzle generously with caramel sauce before serving.

Notes

Ensure pastry cream is fully chilled before folding in whipped cream. Do not open the oven during baking to prevent choux from collapsing. Assemble just before serving for best texture.