Recipe created by Executive Chef Cyril Divilliers at Oitavos Dunes, Cascais, Portugal.
Image by Diana DeLucia.
Combine the water, milk, butter, sugar and salt in a pan; bring to a boil.
Add the flour and mix until a ball forms.
Remove from heat and stir in the egg.
Fill a pastry bag with the dough and pipe small balls onto a cookie sheet.
Bake in a preheated 400-degree F oven for 4 to 5 minutes.
Whisk the egg yolk with the sugar; whisk in the flour and cornstarch.
Combine milk and vanilla in a small saucepan, and bring to a boil. Stir in the egg yolk mixture and
cook for 1 minute.
Remove from heat and add the hydrated gelatin.
Set aside to cool.
When cool, fold in the whipped cream.
Put the baked puff pastry in a dish.
Spoon the chestnut paste into the center of the pastry.
Transfer the Saint-Honoré cream to a pastry bag.
Pipe some of the cream in a decorative pattern on
top of the chestnut paste.
Split 2 choux balls in half and fill with the cream.
Place the balls next to the pastry.
Drizzle the choux balls with caramel and serve with a scoop of chocolate ice cream.