Pâtisserie Chiboust

Pâtisserie Chiboust is a delightful French dessert that combines a light and airy choux pastry with a rich and creamy Chiboust cream, flavored with vanilla and finished with a glossy caramel glaze. This Halal version ensures that everyone can indulge in this classic treat without compromise.

Ingredients

• Water - 125 ml
• Unsalted butter - 50 g
• All-purpose flour - 75 g
• Granulated sugar - 2 g
• Salt - 1 g
• Eggs - 2 large
• Milk - 250 ml
• Vanilla bean - 1 (or 1 tsp vanilla extract)
• Granulated sugar (for cream) - 50 g
• Cornstarch - 15 g
• Egg yolks - 2
• Gelatin sheets - 1
• Whipping cream - 200 ml
• Granulated sugar (for caramel) - 50 g
• Water (for caramel) - 1 tbsp

Steps

1. Preheat your oven to 200°C (392°F).
2. In a saucepan, combine 125 ml of water, 50 g of butter, 2 g of sugar, and 1 g of salt. Heat until the butter melts and the mixture starts to boil.
3. Remove from heat and quickly add 75 g of flour, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan.
4. Allow the dough to cool slightly, then add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
5. Pipe small mounds of the choux dough onto a baking sheet lined with parchment paper, leaving space between them. Bake for 20-25 minutes until puffed and golden.
6. In another saucepan, heat 250 ml of milk with the vanilla bean (or extract) until just boiling. Remove from heat and let it steep for 10 minutes.
7. In a bowl, whisk together 50 g of sugar, 15 g of cornstarch, and 2 egg yolks until smooth. Gradually add the warm milk mixture, whisking continuously.
8. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens. Remove from heat and allow to cool slightly.
9. Soak 1 gelatin sheet in cold water for 5 minutes, then squeeze out excess water and stir into the warm cream mixture until dissolved.
10. Whip 200 ml of cream until soft peaks form, then fold into the cooled cream mixture gently until combined.
11. Once the choux pastries are cool, cut a small hole in the bottom of each and fill with the Chiboust cream using a piping bag.
12. For the caramel, combine 50 g of sugar and 1 tbsp of water in a saucepan and cook over medium heat until it turns golden brown. Quickly drizzle over the filled pastries.
13. Serve immediately, or chill briefly before serving.

Nutrition

• Calories: 450
• Protein: 8 g
• Carbs: 40 g
• Fiber: 1 g
• Sugar: 20 g
• Sodium: 150 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Provides a satisfying dessert option while adhering to dietary restrictions.
• Contains eggs and milk, which can contribute to protein intake.

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