Decadent Choux with Madagascar Caviar de Vanille Bourbon

Crisp shells, silky vanilla caviar cream, and a glossy finish.

Why Caviar de Vanille Bourbon?

Vanilla caviar is the pure pulp + seeds from gourmet vanilla pods unsweetened, alcohol-free, intensely aromatic, with elegant black speckles. In creams and custards, it delivers a lush, round flavor that turns classic choux into a luxury pastry.

Recipe 10–12 Large Choux (Paris–Brest size minis)

A) (Optional) Craquelin Disks

• 60 g unsalted butter, soft

• 75 g brown sugar

• 75 g flour

• Mix to a dough; roll 2–3 mm between parchment. Freeze 15 min.

• Punch 5 cm disks; keep chilled.

  
  

50g CAVIAR VANILLE | de MADAGASCAR

€49.00

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B) Pâte à Choux

• 125 g water

• 125 g whole milk

• 100 g unsalted butter (cubed)

• 4 g fine salt, 5 g sugar

• 150 g flour (T55/AP)

• 4–5 eggs (≈ 220–260 g), room temp

• Heat water, milk, butter, salt, sugar to a boil.

• Off heat, dump in flour; stir. Return to medium heat 1–2 min to dry until a thin film forms.

• Paddle to lukewarm; beat in eggs gradually to a V-shaped ribbon.

• Pipe 5 cm mounds on a perforated mat. Top each with a craquelin disk (optional).

• Bake 170 °C / 338 °F 35–40 min (no fan) until deeply golden and dry. Vent for the last

  5 min if needed. Cool fully.

  
  

C) Caviar de Vanille Diplomat Cream (silky & stable)

• 500 ml milk

• 90 g sugar (split)

• 40 g cornstarch

• 4 egg yolks

• 30 g unsalted butter

• 6–8 g Caviar de Vanille Bourbon (≈1–1½ tsp)

• 200 ml cold heavy cream, softly whipped

• Warm milk + half the sugar + vanilla caviar to steaming; infuse 10 min.

• Whisk yolks + remaining sugar + starch; temper with hot milk.

• Cook, whisking, to a full boil; off heat whisk in butter.

• Spread thin on a tray; cover in contact film; chill cold.

• Loosen pastry cream; fold in whipped cream → diplomat cream.

  
  

D) Light Vanilla Glaze (optional)

• 120 g powdered sugar, sifted

• 15–25 ml milk

• Pinch vanilla caviarMix to ribbon. Adjust with drops of milk.

  
  

Fill & Finish

1. Pierce bases; pipe diplomat cream generously until choux feel heavy.

2. Dip tops in vanilla glaze or dust with icing sugar.

3. For extra sparkle, add a few vanilla seeds on top.

   
   

Pro Tips (Pâtisserie-Level)

• Dry the panade: under-dried dough = collapse. Cook until it pulls from the pan.

• Eggs by feel: stop when batter flows in a slow ribbon that snaps cleanly.

• Color = structure: bake long enough for deep golden walls that stay crisp.

• Flavor bloom: infusing milk with vanilla caviar unlocks depth and spreads the seeds evenly.

  
  

Storage

Best day-of. Keep filled choux refrigerated and serve within 24 hours.

Unfilled shells freeze well recrisp 5–7 min at 160 °C before filling.

FAQ

Is Caviar de Vanille Bourbon sweetened or alcoholic?

No 100% pure pulp and seeds, unsweetened, alcohol-free.

Can I replace with vanilla powder?

Yes: use 2–3 g powder in the pastry cream;

you’ll lose the speckles but keep aroma.

CAVIAR de Vanille 1 kg | Pulpe Pure de Vanille Noire Gourmet

€499.00€349.00

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