Ingredients:

  • 120ml filtered water
  • 60g unsalted grass-fed butter, cubed
  • 2g sea salt
  • 5g organic cane sugar
  • 75g bread flour, sifted
  • 2 large pasture-raised eggs
  • 250ml whole milk
  • 3 large egg yolks
  • 30g cornstarch
  • 40g monkfruit sweetener
  • 1 vanilla bean, scraped
  • 150ml heavy whipping cream, chilled
  • 50g dark chocolate, 70% cocoa
  • 20g white chocolate

Instructions:

  1. In a heavy-bottomed saucepan, combine water, cubed butter, sea salt, and cane sugar. Bring to a rolling boil over medium heat.
  2. Add the sifted bread flour all at once. Stir vigorously with a silicone spatula until the mixture forms a smooth ball and a thin film appears on the bottom of the pan.
  3. Transfer the dough to a bowl and let it cool to approximately 140°F (60°C). Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, until a 'V-drop' consistency is achieved.
  4. Pipe 2-inch mounds onto a baking sheet lined with parchment paper. Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for another 10 minutes until golden brown and firm. Do not open the oven door during baking.
  5. Prepare the pastry cream by whisking egg yolks, monkfruit, and cornstarch. Temper with hot vanilla-infused milk and thicken over low heat. Once chilled, fold in whipped heavy cream to create Diplomat Cream.
  6. Fill the cooled puffs with cream. Melt dark and white chocolate to pipe panda eyes, ears, and features onto the pastry shells.