Pink lychee choux pastries flavoured with Paris for Her

Serves 6 Dessert
  • hard
  • 20min
  • 25min
Pink lychee choux pastries flavoured with Paris for Her


  • 8 g of Paris for her
  • 315 g unsalted butter
  • 115 g brown sugar
  • 315 g wheat flour
  • 50 cl semi-skimmed milk
  • 55 g caster sugar
  • 5 g fine salt
  • 5 eggs
  • 3 egg yolks
  • 12 lychees
  • 200 g baker’s fondant
  • 6 g raspberry purée


1. The cracker

  • Mix the butter (at room temperature), the sugar and the flour and form a ball
  • Spread the pastry thinly (1 mm thick) between 2 sheets of baking paper
  • Place in the fridge
  • Cut the cracker using a cookie cutter (same diameter as the choux)

2. The pastry

  • Preheat the oven to 180°C (th. 6)
  • Pour 25 cl of milk, 5 g of sugar, 5 g of salt and 100 g of diced butter into a saucepan
  • Bring the mixture to the boil then remove from the heat
  • Add 150 g of flour all at once and mix vigorously using a whisk
  • Make a ball using a spatula
  • Return to the heat and mix again until the mixture no longer sticks to the bottom of the saucepan
  • Pour into a salad bowl and add the 4 whole eggs one by one, mixing vigorously to obtain a glossy paste (if necessary, add 1/2 and egg or a whole egg to obtain this consistency)
  • Put the mixture in a piping bag and squeeze onto a tray covered with silicone paper or baking paper to make the individual choux pastries
  • Make sure you space them out as they swell when cooking
  • Brake the last egg into a bowl and beat. Using a pastry brush, coat the choux pastries with the beaten egg
  • Using the back of a fork dipped in the beaten egg, lightly squash the choux pastries (this will help them to swell more)
  • PPlace a disc of cracker on each pastry
  • Place in the oven for 20 min (the pastries must be a rich golden colour)
  • Remove from the oven and leave to cool, preferably on a grill
  • Pierce a hole in the flat side of each pastry

3. The cream

  • Divide 75 g of butter into 2 equal parts. Peel and dice the lychees
  • Pour 8 g of Paris for her into a tea filter
  • Bring 25 cl of milk to the boil with the tea
  • Leave to infuse for 10 minutes
  • Remove the tea filter
  • Beat the 3 egg yolks with the 50 g of sugar and whisk to incorporate as much air as possible
  • Then add 25 g of flour
  • When the milk is boiling, pour onto the mixture
  • Mix and return to the pan
  • Bring the cream to the boil, stirring constantly with a whisk and once it is boiling, cook for 3 to 5 min, stirring constantly
  • Remove the saucepan from the heat and gradually add the first half of the cold butter
  • Pour the cream into a bowl lined with cling film and close the film
  • Leave to cool for 1 to 2 hours
  • Work the second half of the butter until it has a creamy texture
  • Beat the pastry cream until it is smooth then add the creamed butter
  • Add the diced lychees
  • Fill a piping bag. Garnish the choux pastries with the pastry cream flavoured with Paris for her

4. The icing

  • Heat the baker’s fondant in a bain marie at 35°
  • Add a few drops of raspberry purée or jam to obtain the desired colour
  • Ice the choux pastries using a small spatula

Serving suggestion

You can open the oven door half way through cooking to allow the steam to escape and dry the choux pastries.
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