FOOD & HOME
Choux pastry with
tomato coulis
and popcorn
Crispy cream puffs with a savory
sweet sauce and freshly
popped popcorn.
Take a culinary journey filled with unexpected delights that promises an unforgettable adventure for your palate.
Make every day delicious
30" Smart Double Wall Oven with Flex Duo™
Smart Induction Cooktop in Stainless Steel
Ingredients
For the choux buns:
1.5 tbsp water, 2/3 cup plain flour, 1/4 cup butter, 4 eggs, 1 tsp salt,
1 tsp sugar (optional)
For the diplomat cream:
1/2 cup sweet corn (cooked), 1 1/4 cup milk, 2 tbsp bourbon whisky,
1/4 vanilla pod, 1 pinch of salt, 2 tsp gelatin, 3 egg yolks, 1/3 cup sugar,
3/4 cup whipped cream
For the caramel:
1 cup superfine sugar, 1/3 cup sunflower and pumpkin seeds
For the tomato coulis:
125ml water, 1/2 cup granulated sugar, 1 stick cinnamon, 1 stick vanilla, 8 red tomatoes (peeled and de-seeded), 2 tsp tomato paste
For the popcorn:
1/3 cup corn kernels, 1 tbsp corn oil, sea salt, sugar
Recipe steps
Preheat oven for 375° F. For the choux buns, melt butter in saucepan until slightly bubbling and add flour to create dough. Lower temperature and mix thoroughly until dough comes together. Remove from heat. When dough reaches 145°F, mix in eggs one at a time either by hand or with mixer. If dough is any hotter, it will cook the eggs in the batter. Add salt or optional sugar to add sweetness to choux.
It's best to use choux immediately, but it can be held at room temperature for about 2 hours. Place choux dough in piping bag and pipe into 8-10 small mounds of batter on lined baking sheet. Bake them at 375° F.
To make overnight-infused corn milk, add sweet corn and milk to pan and cook until it reaches a boil. Turn off heat and cover to let steep. When cooled, strain milk into bowl and place in refrigerator overnight.
While choux is baking, warm up your overnight-infused corn milk and add in a hint of bourbon, a sprinkle of salt and a vanilla pod. In the meantime, soften gelatin in cold water. Whip up sugar and egg yolks in another bowl. Then, put the gelatin into the hot milk and continue cooking until it hits 175 degrees. Once it's perfectly heated, strain the mixture and set it aside to cool. Add the whipped cream to the mixture and gently fold together. Pop your cream filling into the fridge to
chill and set, and it will transform into a creamy delight for your pastry.
Next, create a luscious caramel dip using 1 cup of granulated sugar. In a heavy-bottomed pan, add sugar and turn to high heat. Gently stir sugar while it melts, but do not overstir. Once sugar- is -begins to melt, add flour and continue stirring. Add pumpkin seeds and incorporate. Remove from heat once mixture reaches thick consistency. Once prepared, dip your filled choux buns into the caramel, ensuring they get a thorough coating. For the finishing touch, encrust the caramel-coated choux buns with seeds to add a delightful crunch to the soft pastries.
Start making your tomato coulis by heating a blend of water, tomato paste, sugar and spices to a boil for two minutes, then let it cool down. Next, blend the cooled spice mixture with tomato flesh in a pan to form a vibrant tomato coulis, then chill to intensify the flavors. While that's chilling, get your popcorn popping. Sprinkle it with the perfect balance of sea salt and sugar to hit that irresistible sweet-salty contrast.
Now, it's time for the real artistry. Begin by pouring the tomato coulis into a flat bowl. Then, position the choux bun at the center — it creates a striking contrast against the vibrant backdrop of the coulis. For a fun twist and an unexpected crunch, sprinkle a few popped kernels
around the choux.
Savor the artful presentation of your dish. This
culinary masterpiece beautifully harmonizes taste
and aesthetics, sure to captivate everyone at
the table.
