These Fancy French Cream Puffs Are the Tastiest Way to Get a Pastry Hit

CHOUX

1. In a saucepan, boil water, milk and butter.
2. Add flour and red food coloring and mix well.
3. Add eggs one by one.
4. Cook at 160 C for 15 minutes.

VANILLA CREMOSE

1. Mix the egg yolk with the sugar.
2. In a saucepan, boil the cream with the vanilla pod, then add to the egg yolk mixture very slowly to avoid eggs from scrambling.
3. Using a food thermometer (or cook until it starts to boil), cook till the mixture reaches a temperature of 82 to 85 degrees Celsius.

RASPBERRY CHANTILY

1. Mix all the ingredients together in a bowl.

RASPBERRY SAUCE

1. Mix the ingredients with the hand blender.

ASSEMBLE

1. Gently make holes on the bottom of the choux.
2. Empty vanilla cremose into a piping bag and pipe into choux.
3. In a wide round plate, pipe dollops of raspberry Chantilly in a circular pattern.
4. In between and around, lay the choux, plum slices, raspberries, raspberry sauce and microgreens.