Ganache GalleryKumora Studio · AI-assisted

Ingredients

• For the choux: 125 g water
• 125 g whole milk
• 100 g unsalted butter, cubed
• 5 g fine salt
• 5 g granulated sugar
• 150 g all-purpose flour
• 200 g beaten whole egg, approximately 4 large eggs
• For the filling: 500 g whole milk
• 1 teaspoon vanilla extract
• 100 g granulated sugar
• 80 g egg yolks, approximately 4 large yolks
• 40 g cornstarch
• 30 g unsalted butter
• 200 g cold heavy cream

Let’s make it

1. Heat the oven to 200°C conventional (180°C fan). Line two baking sheets with parchment and draw an 18 cm circle on each sheet, then turn the paper over so the pencil marks are underneath.
2. Make the filling first. In a saucepan, warm the milk with the vanilla until steaming. In a bowl, whisk the sugar, yolks, and cornstarch until smooth. Gradually whisk in the warm milk, return everything to the pan, and cook over medium heat, whisking constantly, until thick and bubbling. Cook for 1 minute more, then take off the heat and whisk in the butter. Transfer to a shallow dish, press food-safe wrap onto the surface, and chill until cold, at least 1 hour.
3. For the choux, bring the water, milk, butter, salt, and sugar to a full boil in a saucepan. Take the pan off the heat, add the flour all at once, and stir until no dry flour remains. Return to medium heat and stir for 2–3 minutes, until the dough forms a smooth ball and leaves a light film on the pan. Cool for 5 minutes.
4. Beat in the egg a little at a time, mixing well after each addition. Stop when the dough is glossy and falls from a spatula in a thick V; you may not need every gram. Spoon the dough into a piping bag fitted with a large open-star nozzle.
5. Pipe a broad spiral inside each marked circle, keeping the ridges visible. Bake both rounds for 15 minutes, then reduce the oven to 175°C conventional (155°C fan) without opening the door. Bake 25–30 minutes more, until deeply golden and firm. Turn off the oven, make a small slit in each shell to release steam, and leave them inside with the door ajar for 10 minutes. Cool completely on a rack.
6. Whip the cold cream to soft peaks. Whisk the chilled pastry cream smooth, then gently fold in the whipped cream. Chill for 20 minutes if it feels too soft to pipe.
7. Set one shell on a serving plate. Pipe the cream in a thick, even layer over it, leaving the ridged edges visible. Place the second shell on top, ridged side up, and press very gently to settle it. Chill for 30 minutes before cutting into 8 wedges with a serrated knife.
8. Keep covered in the refrigerator and eat within 2 days; the shells soften as they sit. For the crispest texture, assemble shortly before serving. Contains wheat, milk, and eggs.

Kitchen notes

This is an AI-assisted recipe in development and has not been kitchen-tested. The photo is decorating inspiration rather than the tested result; the filling flavor is a proposed vanilla pastry cream.

Recipe in development · not kitchen-tested.