• Prep Time 30 minutes
  • Cook Time 40 minutes
  • Serving For 6 people
  • Difficulty Normal

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Cream Diplomat:
  • 2nos egg yolk
  • 60g castor sugar
  • 25g corn starch
  • 240ml Anchor UHT Milk
  • 180ml Anchor Whipping Cream
  • Craquelin:
  • 60g Anchor Unsalted Butter
  • 50g sugar
  • 60g all purpose flour
  • Choux Pastry:
  • 130ml water
  • 50g Anchor Unsalted Butter
  • 3g salt
  • 70g all-purpose flour
  • 2nos eggs


    Cream Diplomat:
  1. Whisk yolks and sugar together until pale and add in the starch
  2. Heat up the milk until simmer and pour into the mixture
  3. Return to the pot, on medium heat stir until thickens
  4. Refrigerate for 1 hour, and whisk until creamy
  5. Whip the whipping cream until medium peaks and combine it with the creamy pastry cream.
  6. Craquelin:
  7. Whisk butter and sugar till creamy and fold in the flour.
  8. Use a rolling pin to make it flat and keep refrigerated until needed
  9. Choux Pastry:
  10. Add water, butter and salt into a pot and bring to simmer.
  11. Add in the flour, on medium heat bring it to a dough using a wooden ladle. Cook for about 90 seconds
  12. Allow to cool slightly, the add in the eggs one at a time
  13. Transfer to a piping bag and pipe into desired shape
  14. Place a craquelin disk onto each choux and bake at 190 deg C for 20 minutes
  15. Assembling:
  16. Pipe some cream on the base and start assembling the choux tower. You could also use melted chocolate for a more stable tree. Happy decorating!

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