Ingredients
- Pâté à Choux:
- 1/2 stick unsalted butter
- 1/3 cup water
- 2 tbsp whole milk
- 1/2 tsp salt
- 1 tsp caster sugar
- 1/2 cup flour
- 2 eggs
- 1 egg yolk + 1 tbsp water (egg wash)
- Filling:
- 1 tbsp super fine sugar
- 2 tsp ground cinnamon, divided
- 2 tbsp honey
- 1 1/2 cups heavy whipping cream
- Pinch of salt
- 1/3 cup powdered sugar
Preparation
Step 1
Pâte à Choux:
1. Preheat oven to 400°F.
2. In a medium saucepan, add unsalted butter, water, milk, salt and sugar.
3. Stir well and bring to boil.
4. Turn off heat and add in flour immediately. Use a wooden spatula or spoon to stir until well combined.
5. Return back to medium heat and keep stirring until it comes together as a ball and a translucent thin layer forms at the bottom of the pan.
6. Remove from heat and let it cool for 5 – 10 mins.
7. Whisk the eggs together in a small bowl and add half to the slightly warm dough mixture.
8. It will look lumpy at first and that’s ok. Keep stirring until it forms a paste.
9. Add the rest of the egg and repeat.
10. The batter should be thick and shiny.
11. Place batter into a piping bag fitted with a 1/2" plain nozzle. If you do not have the nozzle, simply snip off 1/4 off the tip of a Ziploc bag.
12. Pipe each pastry onto a baking tray lined with non-stick baking paper about 1 ½ inch size, leaving 1 inch space between them.
13. To prevent excessive browning on the tops, wet your index finger slightly and gently smooth down the tips.
14. Brush the egg wash lightly onto each pastry.
15.Bake in the preheated oven for 15 – 20 mins, until puffy and golden brown.
16. Remove from oven and allow to cool completely on a wire rack.
(Do not attempt to open the oven door during baking as that will deflate the pastry.)
Filling:
17. In a large mixing bowl, add in the whipping cream, salt and beat until soft peaks, about 1 min.
18. Pour in icing sugar, cinnamon and continue to whisk until stiff peaks form.
19. Transfer filling into a piping bag fitted with a small round star tip nozzle. Again if you do not have it, just snip off the tip of a Ziploc bag, just enough to allow the filling to come through.
20. Preheat oven to /350°F.
21. Add sugar and 1 tsp ground cinnamon in a small bowl and mix well.
22. Melt the honey in a microwave for about 20 secs. You want it to be of a runny.
23. Brush the top of the pastry with a layer of honey and sprinkle the cinnamon-sugar over it.
24. Place them on a baking tray lined with non-stick baking paper and bake for 5 mins.
25. Allow to cool before piping the filling. The top of the cooled shells should become firm and crispy.
26.You can pierce the nozzle through the side of the pastry and fill them up, or slice them in half and fill the center with the cream.