Recipe of the month



  • Butter 100 g
  • Sugar 100 g
  • Flour 100 g

Mix all ingredients together with a paddle without overworking it. Roll out between two plastic sheets to approximately 1 mm thick. Blast freeze and cut before placing onto choux before baking.


  • Milk 125 g
  • Water 125 g
  • Salt 5 g
  • Caster sugar 5 g
  • Butter 110 g
  • Flour 140 g
  • Eggs 225 g

Boil milk, water, salt, sugar and butter cut into pieces. Off the heat add flour and mix with a spatula. Dry out on low heat until the dough starts coming off the sides of the saucepan. Place into a mixer with a paddle and cool to 50°C before gradually adding eggs. Rectify the texture with hot milk if needed. Pipe 4 cm choux with a N°13 tip and also small 2.5 cm choux. Place choux crunch on top and bake at 165-170°C in a fan forced oven for 20 to 25 minutes depending on the size of the choux.


  • Caster sugar (caramel) 200 g
  • Milk 640 g
  • Coffee beans, Arabica 25 g
  • Egg yolks 90 g
  • Caster sugar 18 g
  • Corn starch 45 g
  • Gelatin mass (3 g de Gelatin powder 200 Bloom and 18 g water) 21 g
  • Butter 240 g
  • Salt "Fleur de sel" 1 g

Roast coffee beans at 170°C for 6 minutes and crush before placing in hot milk for 20 minutes. Cook 200 g sugar to a dry caramel and stop cooking with coffee infusion. Mix egg yolks, 18 g sugar and starch and boil with previous mixture. Off the heat add gelatin mass and cool to 45°C before adding butter and salt. Emulsify with a hand blender and set aside in refrigerator.


  • Caramel-coffee cream 200 g
  • Butter, softened 150 g

Emulsify butter cream with softened butter with a whisk and use immediately.


  • Caster sugar 150 g
  • Water 75 g
  • Glucose 150 g
  • Sweetened condensed milk 100 g
  • Gelatin mass (10 g gelatin powder 200 Bloom and 60 g water) 70 g
  • White chocolate 75 g
  • Milk chocolate 75 g

Cook a dry caramel with sugar in a saucepan. Stop cooking with hot water and glucose. Verify that the sugar, glucose and sugar is at 350 g, adding water if necessary. Pour onto condensed milk and gelatin mass, finishing with chocolates. Emulsify with a hand blender before leaving to set in refrigerator for 24 hours. The following day, heat glaze to 40°C and use at 15-20°C for glazing the religieuses.


Smoothen butter cream with a paddle and fi ll choux. Onto large choux, upside down and place a chocolate disc. Pipe a crown with mousseline cream and place small caramel glazed choux. Decorate with moustache and a chocolate hat.

Recipe given by

Professeur École Bellouet Conseil, lauréat du 3e Trophée de la Pâtisserie Française.


I wanted a fun form with popular flavours with a crunch, coffee caramel cream, caramel mirror glaze and chocolate moustache and hat.


Coffee and caramel, inspired by the macchiato caramel coffee.


When using a choux crunch, which is the best option when using a fan forced oven, it is important to pipe 1/3 smaller the choux as this development is greater in the oven. The crunch should be also rolled out very thin.

To top