Pink lychee choux pastries flavored with Paris for Her

Preparation

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