Cream Mod puffs from the best pastry chef

She is only 16 years old, yet gold is already in her hands. So much so that she was crowned a big winner in Season 10 of “Best Pastry Chef” on M6, against candidates much bigger than her. But Maud is proof that talent does not wait for the number of years. During the performances, she impressed Cyril Linyak and Mercutt with her creativity and technique. The audience also quickly gained the admiration of the public, and today she has more than 143,000 subscribers on her Instagram account dedicated to sweets. Despite this, the youngest player in the competition makes it an honor to remain humble. That is why she often reiterated her desire to continue her studies at least until the baccalaureate, even if at times it meant rejecting tempting projects. She rejected the proposals of Christophe Michalak and even Christelle Brois, a pastry chef at the Elysee, to devote herself to her studies.

Also read: Marjo, The Good Lessons: How to Make Strawberry Charlotte?

sweetie pastry

Maude is overflowing with vitality, devoting her free time to her passion. Last January, she also released her first cookbook: “Les super patisseries de Maud” (M6 versions) where we find recipes for cinnamon buns, orange blossom, tiramisu, caramel rolls and vanilla cream. She gives us the recipe here, plus her little tips for can’t-miss puffs. A Maud-elle to follow!

Maud Caramel and Vanilla Cream Puffs (Best Pastry Chef)

For 10 cabbage

Vanilla Caramel

100 grams of sugar
200g cream
80 grams butter
1 tbsp. vanilla powder
A sprinkle of Fleur de Sel

cracker

50 grams butter
50 gm cane sugar
60 grams of flour

choux pastry

70 grams of milk
50 ml water
50 grams butter
75 grams of flour
1 tbsp. Sugar
2 large eggs
2 grams of salt

Diplomat Vanilla Cream

220 gm almond milk
15 grams cornstarch
1 vanilla bean
5 grams of flour
30 grams of sugar
4 g of gelatin
2 egg yolks

Preparation

Vanilla Caramel

In a saucepan, pour sugar.
Heat it over a medium heat until you get a nice amber caramel.
Meanwhile, heat the cream with vanilla powder.
Once the caramel color becomes suitable, remove it by adding the cream several times. whisk.
Leave to cook for 2 minutes, before transferring everything to a narrow bowl.
Add butter cut into pieces, then salt and emulsify with an immersion blender.
Place the caramel in the refrigerator for at least 4 hours to set.

Diplomat Vanilla Cream

In a saucepan, boil the almond milk with the hulled and divided vanilla bean bag.
Remove from heat, and wrap with plastic wrap. Leave to soak for 10 minutes.
Meanwhile, hydrate the gelatin in a large bowl of cold water.
In a mixing bowl, whisk the egg yolks with the sugar, then add the flour and cornstarch.
Once the milk has soaked, remove the vanilla pod, and leave it to boil again.
Pour half of it over the egg yolk mixture, and put it all on the fire.
Cook over medium heat until cream thickens. After boiling, cook for another 1 minute while whisking.
Add the filtered gelatin and mix.
Pour this preparation into a large bowl. Contact film and keep for 2 hours in the refrigerator.
The whipped cream is whipped, then the first preparation is removed from the refrigerator. Mix another minute with the electric beater.
Then put the first third of the whipped cream and the rest with a rubber spatula.
Put the cream in a piping bag, and refrigerate until use.

cracker

Cut the butter into pieces.
Mix it with brown sugar and flour to form a paste.
Roll it between two sheets of baking paper about 2 mm thick.
Using a cookie cutter or cup, cut circles with a diameter of 4 cm.
Put it in the freezer for at least 20 minutes.

choux pastry

In a saucepan, pour water, milk, salt, sugar and butter cut into pieces.
Put everything on low heat until the butter melts.
Meanwhile, sift the flour and whisk the eggs.
Once the butter has melted, allow the mixture to come to a boil.
Remove the pan from the heat and add the sifted flour before mixing again to get a paste.
Return to medium heat to dry the dough.
Stir vigorously by squashing it toward the edges of the pan for 2 minutes, until a thin layer forms on the bottom of the pan.
Transfer the dough to a bowl.
Beat eggs and add some to the mixture. Mix again before incorporating the rest of the scrambled eggs.
Keep adding more if the mixture doesn’t have the right consistency. To find out, trace with your finger (very clean!) a line on the choux pastry. If the groove closes slowly, it’s ready!
Heat the oven to 175 degrees Celsius.
Take the biscuits out of the freezer.
Boil the cabbage about 4 cm, put a biscuit on top of each.
Bake for 30 minutes without opening the oven door at all to prevent it from shrinking.

Assembly and finishing

Once the puffs are cooked and cooled, make a small hole in the bottom of each one to garnish with the diplomatic and caramel cream.
With a fluted nozzle, put a circle of cream over the broth, and decorate the center with vanilla caramel.
serves.

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