Ingredients
Scale
- ½ cup Milk
- ½ cup Water
- 80 g Unsalted Butter
- ½ tsp Salt
- 2 tsp Sugar
- 150 g All-purpose Flour
- 4 Eggs
- 2 cups Milk (for filling)
- 2 Eggs (for filling)
- ⅔ cup Sugar (for filling)
- 50 g Cornstarch (for filling)
- 2 tsp Vanilla Extract (for filling)
- ¾ cup Unsalted Butter (room temperature, for filling)
- Powdered Sugar (for garnish)
Instructions
- Prepare the Choux Pastry: In a saucepan, heat milk, water, butter, salt, and sugar until melted. Add flour at once, stirring until it forms a ball. Let cool slightly and mix in eggs one at a time.
- Bake: Preheat the oven to 375°F (190°C). Spread choux pastry onto two lined baking sheets and bake for 30-35 minutes until golden brown. Cool completely.
- Make the Diplomat Cream Filling: Combine milk, eggs, sugar, cornstarch, and vanilla in another saucepan over medium heat. Whisk until thickened; cool slightly before mixing in room temperature butter until smooth.
- Assemble: Place one layer of pastry on a platter, spread diplomat cream on top, then add the second layer of pastry. Dust with powdered sugar before serving.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 slice
- Calories: 355
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg