Ingredients

125 g butter
100 g milk
50 g water
1 pinch of salt
1 pinch of sugar
120 g flour
3 eggs

Preparation

Bring butter, milk, water, salt, and sugar to a boil in a pot. The butter must be completely melted.

As soon as the liquid boils, add the sifted flour all at once and stir vigorously until a ball of dough forms that pulls away from the bottom of the pot. Continue stirring the dough over medium heat for about 1 to 2 minutes until a light layer forms on the bottom.

Transfer the dough to a bowl and let it cool for 5 to 10 minutes. It should only be lukewarm.

Stir in the eggs one at a time. Mix well after each egg. The dough should be glossy and tear thickly from the spoon.

Pipe small mounds onto a baking sheet using a piping bag. Bake at 175°C. Do not open the oven door during baking.

Ingredients

100 g butter
120 g brown sugar
130 g flour

Preparation

Mix butter and sugar, then incorporate the flour and knead into a smooth dough. Roll out to about 2 mm thickness between two sheets of parchment paper and freeze for at least 30 minutes.
Cut out round discs and place directly on the raw choux pastry balls before baking.

Ingredients

3 eggs
80 g sugar
6 sheets of gelatin
180 g white chocolate
500 g whipped cream
150 g strawberry purée

Preparation

Soak gelatin in cold water. Heat eggs and sugar in a double boiler to about 60 to 65°C and whisk until foamy. Then continue whisking until cold. Squeeze out gelatin and melt carefully. Melt white chocolate and let it cool slightly. Stir chocolate into the egg mixture, then incorporate the gelatin. Stir in strawberry purée.
Finally, gently fold in the whipped cream.

Chill the cream for at least 2 to 3 hours, then transfer to a piping bag and fill the cooled choux pastries.