choux

Lol. Continuing on with that activated charcoal trend :p. It makes all the colors pop! Charcoal makes batters more runny, so you might even want to use less. And it also drastically changes baking time for at least this recipe.

  1. Charcoal Choux Pastry: [for about 25-30 cream puffs] 200 g water 125 g milk 112 g butter (stick, cut into small pieces) 4 g salt 4 g sugar 150 g flour 12 g activated charcoal 3 large eggs Preheat oven to 400F.

Black sesame is delicious and so is choux, so they make a great combo :). There are a few components here. The choux pastry, the black sesame diplomat cream filling, and the glaze (which really is just white chocolate with some food coloring). updated 12/2020: I’ve updated the diplomat cream to increase the amount (a la Black sesame crepe cake) Also take a look at Useful Recipes: Cream Puffs to see how to make a craquelin, which is also super delicious.

UPDATE 2019 I now use 55 g almond flour, 50 g powdered sugar, 45 g egg whites, 45 g granulated sugar and bake for 25 min at 285F. Mmkay, so right off the bat the vision I had in my head was that I could make flan and then blend it into a thick custard that I could then pipe into the cream puffs. This won’t work. It will basically return it to a liquid, a thick liquid.

Choux is super simple and delicious. I’ve tried adding flavorings to it, but since there’s so much butter it’s difficult. I’d say just focus on the filling flavor. Here I’ll talk about hojicha flavored diplomat cream, with commentary if you want to do a fruit flavor. Any flavor works. With or without the puree or powder. For the best result, add flavoring to both the custard and whipped cream. Also started adding craquelin (crunch part on top).