Pineapple Peru

Warm up slowly the milk, sugar, salt and butter. When the butter is melted bring to a boil and add the flour outside of the heat.
Dry the choux paste and pour into a mixer with a paddle attachment.
Start to add the egg when the temperature of the down is warm.
Add the eggs 1 by 1 - If the choux paste is too thick, you can add more eggs at the end to obtain the right texture.
Apply the crumble and bake at 170°C 10 min closed demper/30 to 40 mn open demper.

Cream the butter and brown sugar together.
Add the flour.
Roll down to 2 mn and cool down before cutting ring that fit on the choux paste.

Cut the top of the choux.
Pipe some chocolate diplomate cream in the choux and add some diced caramelized pineapple.
Pipe a big drop of diplomate cream and put back the top off the choux.

Complexity level:

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