Pink lychee choux pastries flavoured with Paris for Her

Preparation

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