Tarte de Petit Choux

1. 1

   Please refer to the listed recipes to make each part of the tart.

2. 2

   Press the pate sucree dough into each tart tin and poke holes all over the bottom.

3. 3

   Make enough almond cream for 8 portions and fill into each tart.

4. 4

   Be careful not to overfill.

5. 5

   If you have small tart tins, bake for 10 minutes at 180C.

6. 6

   If they are large, bake for 15 minutes at 180C, keeping an eye on them.

7. 7

   Once they are done, let cool.

8. 8

   Pipe mini choux onto a parchment paper lined baking sheet and bake in the oven.

9. 9

   Combine the custard and whipped cream, and once the crust has cooled, pipe into each choux.

10. 10

    I recommend using 100 ml of heavy cream.

11. 11

    <Finishing touches> In Step 4, once the tart has cooled, pour in the petit choux, strawberries and heavy cream.

12. 12

    If you decorate it like a tree, it will look more elegant.

13. 13

    When it's done, sift powdered sugar on top like snow.

* Per serving · 4 servings · Values may vary.

No additional tips available.