Marjo's Follies: how to make choux, diplomatic cream and caramel sauce

At the editorial office, we think that gluttony is far from being a bad flaw. The proof with this recipe for plump choux, generously garnished with vanilla cream and topped with a good dose of salted butter caramel. Addictive !

Things to know before you start

Be careful when adding the eggs to the choux pastry. If you add too much, it will be too liquid and will spread when cooking. The solution ? To weigh !
For regular puffs, trace a template on the front of your parchment paper.
The diplomate cream is a marvel of softness. If you're short on time (or whipping cream), simply prepare a custard, saving the gelatin. Beat it once firmed: it will become silky.
Caramel is a matter of patience. To prepare this sauce, allow 10 minutes, but never take your eyes off your pan while the sugar is cooking.
You can shorten this recipe by skipping the cracker and using a ready-made caramel sauce.

Choux pastry

Your choux pastry should come away from the pan before adding the eggs. We say that we “dry out the dough”. It gathers into a ball as if by magic and no longer sticks to the walls.

Cracker

The cracker adds chewiness to the tasting. If your dough cracks, don't worry: it's normal – that's why it owes its name and this nicely “knitted” post-baking effect.

Diplomat cream

Let the pastry cream cool to make the diplomate cream; the heat will bring down the whipped cream. But do not place it in the refrigerator, the presence of gelatin could set the whole thing.