Jul 18, 2019 Last Updated 6:31 AM, Nov 9, 2017

Choux Pastry Filled Melon, Orange Blossom, Almond and Balsamic Cream

Chef Pascal Goupil’s Choux Pastry Filled Melon, Orange Blossom, Almond and Balsamic Cream.

Pate à choux, pastry cream and melon, orange blossom, almond, balsamic cream by Pascal Goupil, Chef of La Maison du Macaron in New York, NY.


Yield: 45 5 ½” eclairs

Pate à Choux: 

  • 8.3 oz/236 g water
  • 8.8 oz/250 g unsalted butter
  • 8.5 oz/242 g milk
  • 8.8 oz/250 g all-purpose flour
  • 1.2 oz/35 g granulated sugar
  • 0.1 oz/3 g salt
  • 8 large eggs

Bring the water, butter and milk to a boil. All at once, pour the dry ingredients in the boiling mix, keeping the heat on. In the pot, stir the mixture with a wooden spoon over heat until it does not stick the sides. Place the mix in a mixer and add the eggs one at the time until the mixture is smooth. Shape with a pastry bag as éclairs (or choux or religieuses, if you prefer). Bake at 350°F for about 40 minutes.

Pastry Cream:

  • 8.8 oz/250 g granulated sugar
  • 4 oz/115 g cornstarch
  • 8.8 oz/250 g egg yolks
  • 35.27 oz/1000 g milk

1. Combine sugar, cornstarch and egg yolks together in bowl.

2. Bring the milk to a boil. Whisk about a quarter of the milk into the egg yolk mixture then add the rest of the milk. Return the mixture to the saucepan and bring to a boil, whisking until the cornstarch is fully cooked.

Melon, Orange Blossom, Almond, Balsamic Cream:

  • 8.8 oz/250 g unsalted butter
  • 35.27 oz/1000 g pastry cream*
  • 10.5 oz/300 g melon confit
  • 0.35 oz/10 g orange blossom
  • 0.35 oz/10 g quality almond extract
  • 5.3 oz/150 g Giuseppe Cremonini 5 Grape Balsamic Vinegar

1. Melt butter in microwave.

2. In a mixer, combine remaining ingredients together with a paddle attachment. When the mixture is smooth, slowly pour in the liquid butter, making sure to get a smooth and creamy mixture. Let run a few minutes until the cream becomes light, white and fluffy. Garnish the choux with the balsamic cream.


Click here to read more about this and related recipes in the article "Black Gold."

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