Recipe⬇️ Chou pastry: Milk: 75 g Water: 75 g Butter: 65 g Flour: 85 g Sugar: a teaspoon Salt: Half a teaspoon Eggs: 3 Choux: Bring water, milk and butter to a boil. Add flour salt and sugar and dry the dough. By hand with a spatula or in a mixer with the flat beater, mix the dough and add the whisked eggs slowly. Pipe the choux pastry with the shape of your choice. Sprinkle with icing sugar. Bake for 30 min at 180C (360F) then 10 minutes at 140F -Black sesame Diplomat cream Milk 500 g Egg yolks 90 g Sugar 60 g Cornstarch 45g Black sesame paste 150g (or hazelnut butter) Butter 60 g Gelatin powder (200B) 10g + 60g of water to bloom it. Whipping cream: 160g Mascarpone: 80 g Icing sugar 15 g 1) pastry cream. Heat milk in a saucepan to a boil. In a separate bowl, whisk egg yolks with sugar and cornstarch. Pour hot milk on eggs mix. Whisk the eggs with milk before transferring back in the saucepan . Heat at medium heat while stirring for 2 minutes after boiling. Remove from the stove, add the gelatin, butter, and black sesame paste and whisk well. Transfer in another recipient and protect it with saran wrap Let it cool down in the fridge for 2 hours. Whip to soft peaks whipping cream, mascarpone and icing sugar. Add gently to pastry cream before piping on choux pastry with praliné Mango compote Mango Lime Compote - Mangoes: 250 g - Cane sugar: 35 g - Lime zest: zest of 1 lime - Lime juice: half a lime Cut your mangoes into small cubes, put them in a saucepan with cane sugar, lime zest and lime juice. Cook at medium heat until the juice released by the mangoes becomes syrupy. Blend until you get a compote. Let the compote chill in the fridge until piping. — @thepastrynerd sur TikTok