It seems you are using Internet Explorer 11, which is not supported by this website. We recommend Google Chrome for the best browsing experience.


4 Nov 2021



  1. Choux paste
  2. Crumble for choux
  3. Diplomate cream
  4. Salty caramel
  5. Whipped cream and coconut


Choux paste

Working Method

  • In a mixing bowl with a paddle attachment, mix all ingredients together at high speed speed for 5 min.
  • Pipe between 30 to 50 g per choux.
  • Apply a disk of crumble.
  • Bake in a deck oven at 170°C with open damper.

Crumble for choux

Working Method

  • In a mixing bowl with a paddle attachment, cream the butter and brown sugar and incorporate the flour.
  • Laminate between 2 baking papers to 2 mm. 
  • Precut the disc and freeze ready to be applied on the choux paste. 

Diplomate cream

Working Method

  • In the mixing bowl with a whisk attachment, mix the Cremyvit and water together at high speed for 5 min.
  • Incorporate stiff peak whipped Chantypak

Salty caramel

Working Method

  • Melt the Deli Caramel and the salt together to a 50°C temperature.
  • Cool down before using.

Whipped cream & Coconut

Working Method

  • Whip the Chantypak to stiff peak and pipe on a Silpat®.
  • Spread the coconut all over and freeze.


  • Pipe 20 g of salty caramel per choux then pipe the diplomate cream making sure that the choux is well filled.
  • Take the whipped cream and coconut out of the freezer and add one per choux.
  • Stick the wings and the heart stamps.



Put the stamp in the freezer few hours upfront. On a tray with baking paper, pipe small dots of tempered white chocolate and press with the frozen stamp.

Tips: make 5 design at the time in order to not to warm up the stamp too much.


Spread some tempered white chocolate between 2 guitar sheets and pass on top with a plastic tube to spread the chocolate. Cut out the heart shapes when the chocolate start to set. Later pipe a dot of chocolate and stick two hearts together at a 90° angle for the shape of the wings.