Calamansi Pâte à Choux
Calamansi Curd, Bay Leaf-Infused Whipped Cream, Craquelin
Pastry Chef Christina Au of Blacksmith | Houston, TX
Adapted by StarChefs | August 2025 | Photo: Will Blunt
INGREDIENTS
Calamansi Curd:
502 grams granulated sugar
400 grams heavy cream
400 grams calamansi juice
180 grams egg yolks
3 grams kosher salt
7 eggs
Zest of 7 calamansi
Bay Leaf-Infused Whipped Cream:
1.472 kilograms heavy cream
6 bay leaves
10 sheet gold gelatin, bloomed
321 grams powdered sugar
268 grams mascarpone
27 grams vanilla extract
Craquelin:
440 grams granulated sugar
400 grams butter
4 grams kosher salt
Orange food coloring
440 grams bread flour
Zest of 4 calamansi
Choux:
460 grams whole milk
460 grams butter
100 grams calamansi juice
18 grams granulated sugar
14 grams kosher salt
Zest of 4 calamansi
Orange food coloring
460 grams all-purpose flour
850 grams eggs
METHOD
For the Calamansi Curd:
Heat oven to 200°F. In a mixing bowl, whisk to combine all ingredients. Transfer mixture to a hotel pan. Bake until internal temperature of mixture reaches 180°F. Let cool. Cover and refrigerate overnight.
For the Bay Leaf-Infused Whipped Cream:
In a pot over medium flame, heat 268 grams heavy cream. Add bay leaves and remove from heat. Let steep 30 minutes. Return cream to heat and stir in gelatin. Remove from heat and set aside. In the bowl of a stand mixer fitted with a whisk attachment, add powdered sugar, mascarpone, vanilla, and remaining 1.204 kilograms heavy cream. Add steeped cream mixture. Whisk until medium peaks are achieved. Transfer to a piping bag and refrigerate overnight.
For the Craquelin:
In the bowl of a stand mixer fitted with a paddle attachment, add sugar, butter, salt, and zest. Mix until smooth and fluffy. Add flour and desired amount orange food coloring. Mix to combine. Transfer to an airtight container and refrigerate until chilled. Transfer mixture to a work surface and, using 3-inch ring molds, punch out rounds. Transfer to an airtight container and freeze.
For the Choux:
In a saucepan over medium heat, add milk, butter, calamansi juice, sugar, salt, zest, desired amount orange color, and 360 grams water. Bring to a boil, then stir in flour. Reduce heat to medium-low. Continue cooking until a thin layer forms on the bottom of the pot. Transfer mixture to the bowl of a stand mixer fitted with a paddle attachment. With the machine running, add eggs in batches, mixing between each addition. Mix until paste is elastic. Transfer to a piping bag and refrigerate.
To Assemble and Serve:
Heat oven to 375°F. Line sheet trays with perforated silicone mats. Grease mats and set aside. Pipe Chouxinto 2-inch rounds onto prepared sheet trays. Top with Craquelin rounds. Bake until pastry has fully expanded, then reduce oven temperature to 325°F. Continue baking until Choux is golden brown. Let cool to room temperature. Transfer pastries to a work surface, then slice in half. Spread a layer Calamansi Curd on the bottom half of each Choux. Top with desired amount Bay Leaf-Infused Whipped Cream followed by top half of Choux.
