Pastry Dough:
250 g of water
100 g of butter
150 g of wheat flour
4 eggs
1 pinch of salt
Pastry Dough:
250 g of water
100 g of butter
150 g of wheat flour
4 eggs
1 pinch of salt
Heat the water with the salt and butter in a pan over medium heat
When it reaches a boil, whisk in the flour using a wooden spoon to prevent lumps from forming
When the dough is well cooked, form it into a ball that easily detaches from the pan
Remove from heat and let cool
Add eggs one at a time, beating vigorously if necessary
Piping bags with a spoon or piping bag, onto a baking sheet
Bake in a hot oven for 15 to 20 minutes
They should be golden brown and dry, as they will become soggy when cooled otherwise
This recipe yields about 60 cake balls
After they are ready, fill them with Chantilly Cream
Make a thick caramel syrup and pour it over the cake balls arranged in a crown, being careful to unite all of them with the syrup, forming the 'gâteau'
Dust with multicolored sprinkles
In the center of the crown, place a generous helping of Chantilly Cream.
