Petits Choux Tiny Towers

These Petits Choux Tiny Towers are a perfect treat for Afternoon Tea or as a pudding after a lovely dinner. On top of them, I have put some creamy vanilla custard mixture. Even for cookie monsters, one is definitely enough, to make you feel satisfied. 😀 They take a while to make, but oh so worth it!! 😀

Preparation time: 2 hours, whereof 25 minutes in the oven, in addition to 1 hour in the fridge.
Oven heat: 200 degrees C

Petits Choux Tiny Towers (makes 12)

Dough 

  • 1 ½ dl plain flour
  • 3 tablespoons caster sugar
  • 60 gr soft butter or margarine

Petits choux mixture 

  • 1 ½ dl water
  • 75 gr butter or margarine
  • 1 ½ dl plain flour
  • 2 eggs

Filling 

  • 2 gelatine leaves
  • 2 dl cooking cream
  • 2 egg yolks
  • 4 teaspoons caster sugar
  • 2 teaspoons potato flour
  • 2 dl whipped cream
  • 5 teaspoons vanilla sugar

Decoration 

  • pink shimmer sugar

Pour plain flour and caster sugar into a bowl. Add the butter and mix it all together until you get a firm dough. Shape the dough into a flat, round cookie and let it rest in the fridge for about 30 minutes.

Heat up the water and the butter. Add the flour and stir all the time with a wooden spoon until you get a smooth mixture which release the bottom of the pot.

Take the pot of the heat and stir the mixture so it cools down a bit, about one minute.

Add the eggs, one at a time. Stir vigorously after each egg.

Put parchment paper onto a baking sheet. Click out the petits choux mixture into 12 firm round peaks onto the baking sheet.

Roll out the dough into a thin disk. Use a round egg cup to cut out 12  cookies and put each of them onto the petits choux peaks.

Bake down in the oven on 200 degrees C for about 25 minutes. Let them cool down on the baking sheet.

Put the gelatine leaves into cold water.

Pour cooking cream, egg yolks, caster sugar and potato flour into a small pot. Let it simmer up meanwhile you are stirring.

Press out the water from the gelatine leaves, put them in the egg mixture and stir. Let the cream become cold, but it shouldn’t stiffen.

Whisk the cream until fluffy and stiff. Add the vanilla sugar and mix it down into the egg mixture. Let it rest in the fridge for about 10-20 minutes.

Pipe the petits choux tiny towers with the filling and finally sprinkle them with pink shimmer sugar.

Leave them in the fridge for one hour and serve the pastries within 2 hours.

Happy Petits Choux Tiny Towers! 😀

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