Pink lychee choux pastries flavored with Paris for Her

Serves 6 Dessert
  • hard
  • 20min
  • 25min
Pink lychee choux pastries flavoured with Paris for Her


  • 8 g of Paris for Her green tea
  • 315 g of unsalted butter
  • 115 g of brown sugar
  • 315 g of all purpose flour
  • 50 cl of 2 % milk
  • 55 g of powdered sugar
  • 5 g of table salt
  • 5 eggs
  • 3 egg yolks
  • 12 litchis
  • 200 g of pastry fondant
  • 6 g of raspberry puree


1. Outer shell

  • Mix butter (at room temperature), sugar and flour, then make a ball
  • Then thinly spread the pastry (1 mm thick) between 2 sheets of parchment paper
  • Keep cool
  • Cut outer shell with a cookie cutter (same diameter as the puff pastry)

2. Pastry

  • Preheat the oven to 350 °F (th. 6)
  • In a pan, pour 25cl of milk, 5g of sugar, 5g of salt and 100g of butter cut into small pieces
  • Bring the mix to boil, then remove from heat
  • Add 150g of flour at once and whisk
  • Make a ball with the help of a spatula
  • Put back on heat and mix again until the ball doesn’t stick to the pan
  • Pour into a salad bowl and add 4 entire eggs one by one, energetically mixing until the dough is the texture of play dough (if needed add ½ an egg or a whole egg to achieve the necessary consistency)
  • Put the dough in a pastry bag and place the choux on either a silicone baking mat or parchment paper
  • Make sure to leave enough room between each pastry as they will rise and get bigger while cooking
  • Break the remaining egg in a container. With the help of a brush, glaze the choux with the egg
  • Using a fork dipped in the egg, press lightly against the choux with the back of the fork (this allows the choux to better puff up)
  • Place a round shell on each chou
  • Put in the oven for 20 minutes (allowing the choux to brown)
  • Remove and let cool, preferably on the oven shelf
  • Finally, pierce a whole in the flat part of the choux

3. Cream

  • Divide 75g of butter in two equal parts. Peal the litchis and carve them into small cubes
  • Pour 8 g of Paris for Her into a tea filter
  • Put 25cl of milk to boil with the tea
  • Infuse for 10 minutes
  • Remove the tea filter
  • Mix 3 egg yolks with 50g of sugar and whip them to incorporate a maximum amount of air
  • Next, add 25g of flour
  • Once the milk boils, pour it onto the mixture
  • Mix and pour back in the pan
  • Bring mix to a boil while continuing to stir with a whisk and cook for 3 to 5 minutes after it boils, continuing to stir constantly
  • Remove the back from heat and slowly add the first half of cool butter
  • Pour the cream in a container and cover with plastic wrap
  • Let cool for 1 to 2 hours
  • Work the other half of the remaining butter until it has a creamy texture
  • Whip the pastry cream in order to smooth it, then add the creamy butter
  • Add the diced litchis
  • Fill the pastry bag. Fill the choux with the pastry cream flavored with Paris for Her

4. Frosting

  • Heat the pastry fondant in a pot at 95 °F
  • Add a few drops of raspberry jam or puree in order to get the desired color
  • Candy the choux with a small spatula

Serving suggestion

You can open the oven door in the middle of cooking to let out vapor to dry the choux.
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