Heavenly Cloud Pastries Fruit Glaze (Printable Version)

Airy choux puffs with vanilla cream filling, finished with shimmering red and gold fruit glaze for an elegant sweet treat.

# What You'll Need:

→ Choux Pastry

01 - 240 ml water
02 - 113 g unsalted butter
03 - 12 g granulated sugar
04 - 1.5 g fine sea salt
05 - 125 g all-purpose flour
06 - 4 large eggs

→ Vanilla Pastry Cream

07 - 480 ml whole milk
08 - 100 g granulated sugar
09 - 30 g cornstarch
10 - 4 large egg yolks
11 - 10 ml vanilla extract
12 - 28 g unsalted butter

→ Red & Gold Fruit Glaze

13 - 120 g strawberry or raspberry jam
14 - 30 g apricot jam
15 - 5 ml lemon juice
16 - Edible gold leaf or gold dust, for garnish (optional)

# Steps To Follow:

01 - In a saucepan, combine water, butter, sugar, and salt; bring to a boil over medium heat. Add flour all at once, stirring vigorously until a dough forms and pulls away from the sides. Remove from heat; allow to cool for 5 minutes. Add eggs individually, mixing well after each addition, until smooth and glossy. Transfer dough to a piping bag and pipe small rounds onto a parchment-lined baking tray. Bake at 200°C for 25–30 minutes until puffed and golden, then cool completely.
02 - In a saucepan, whisk together milk, sugar, and cornstarch. In a separate bowl, whisk egg yolks until smooth. Gradually pour the hot milk mixture into the yolks while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in vanilla extract and butter until incorporated. Cool completely; transfer pastry cream to a piping bag and pipe into the cooled choux puffs.
03 - Gently heat strawberry or raspberry jam with apricot jam and lemon juice until fluid. Strain to achieve a smooth glaze. Spoon or brush glaze over filled pastries. Apply edible gold leaf or dust for decoration if desired.
04 - Arrange pastries on an elegant platter, dust lightly with powdered sugar if desired, and serve with earl grey tea or sparkling rosé.
05 - Store in an airtight container in the refrigerator for up to 2 days. For the best texture, enjoy on the day of preparation.

# Notes and Tips:

01 - Ensure the pastry cream is fully chilled before filling to prevent the choux from softening.
02 - Piping bags provide the most uniform pastry shapes and ensure even filling.
03 - Dust pastries with gold dust just before serving for maximum shimmer.

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