☀️ My Summer Days’ Treat
One of my favorite treats to enjoy during late summer days are choux pastries filled with caramel cream. As a kid, my mom often made them for family celebrations, and we were always ready to help her “clean” the mixing bowls of leftover cream.
This recipe may take a bit of patience, but the reward is so worth it. Between the crisp choux, the silky vanilla-caramel filling, and the glossy caramel glaze, every bite is rich, smooth, and deeply satisfying the kind of dessert that feels like a celebration all on its own.
INGREDIENTS
Choux pastry
- 125g milk
- 125g water
- 3g salt
- 10g sugar
- 100g butter
- 165g flour
- 200 – 250g eggs
Diplomat Cream
- 250g milk
- 4 egg yolks (about 80g)
- 1g salt
- ½ vanilla pod
- 60g sugar
- 15g flour
- 15g cornstarch
- 40g butter
- 200g whipped cream
Caramel cream
- 100g sugar
- 20g honey
- 350g cream
Caramel coating
- 200g sugar
- 40g honey
- 100g cream
METHOD
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Choux pastry
- In a saucepan, bring milk, water, salt, sugar, and butter to a simmer.
- Add the flour all at once, stirring vigorously until the mixture forms a dough that pulls away from the sides.
- Cook on medium heat for 1–2 minutes to remove the raw flour taste.
- Transfer the dough to a mixing bowl with a paddle attachment and beat until lukewarm.
- Add eggs gradually, mixing until the dough is smooth, glossy, and pipeable (you may not need all the eggs).
- Pipe or spoon the dough onto baking trays.
- Lightly spray with water and bake at 170°C (340°F) until golden brown.
- Do not open the oven door during baking — the choux will collapse if underbaked.
Diplomate cream
- Bring ⅔ of the milk to a simmer.
- In a bowl, whisk together the remaining milk, egg yolks, sugar, salt, vanilla seeds, flour, and cornstarch.
- Slowly temper with the hot milk, stirring constantly.
- Return the mixture to the saucepan and cook while whisking until thickened.
- Cook for at least 2 minutes to remove the taste of starch.
- Remove from heat, mix in butter, cover, and chill completely.
- Once cooled, whip the custard until smooth, then fold in whipped cream to create a light diplomat cream.
Caramel cream
- Heat honey with a little sugar in a tall saucepan. As it turns light golden, gradually add the remaining sugar.
- When your caramel reaches the desired color, carefully pour in the warm cream in small amounts it will bubble vigorously, so be cautious.
- Stir until smooth and let cool.
Caramel coating
- Repeat the same process as for the caramel cream: melt honey with sugar, deepen the color, then add warm cream carefully.
- Stir until fully combined and glossy.
Assembly
- Cut or poke holes in the baked choux shells.
- Fill with caramel diplomat cream using a piping bag.
- Dip the tops into the caramel coating or drizzle over the top.
- Let the caramel set slightly before serving.
Tips
- Always use a tall saucepan when making caramel it foams and rises when the cream is added.
- Be patient and cautious hot caramel can easily burn.
- Let the filled choux chill briefly before serving for the perfect texture contrast.
Join the Conversation!
Have you tried making caramel choux before?
Share how it went or tell us what fillings you love most — maybe chocolate, coffee, or even fruit cream.
For more vanilla-infused, nostalgic desserts, visit Slavik’s Kitchen, where every recipe brings a bit of childhood sweetness back to the table. 🍮✨
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