The recipe
Lore
Dylan’s profiterole stack turns choux into set design. The verified title promises height, sci-fi imagination, and a structure that has to remain edible while it stands. That means the bake’s success is not only about hollow shells and filling; it is also about joining, balance, and a finish that makes the theme read at a glance.
Source note
Public recreation / fan method — not the baker’s original formula. Paraphrased from Dylan’s Banana and Salted Caramel Crème Diplomat, Relaxed Recipes; this is not Dylan Bachelet’s original formula.
Ingredients
- 360ml milk
- 10ml vanilla powder
- 15ml caster sugar
- 4 egg yolks
- 15ml cornflour
- 50g banana powder
- 30g salted caramel powder
- 240ml double cream, whipped to stiff peaks
Method
- Bring the milk and vanilla powder to the boil, then remove from the heat.
- Mix the sugar, yolks, and cornflour. Whisk in a quarter of the hot milk, then gradually whisk in the rest.
- Return the custard to low-medium heat. Whisk until thick, smooth, and glossy, then cook for 2 minutes more.
- While hot, stir in the banana and salted caramel powders. Cover the surface closely and cool, then chill.
- Fold in the whipped cream until smooth and shiny. Use as the diplomat filling for a profiterole stack.
Baker’s tips
Cool the custard completely before folding in cream; a cold base keeps the diplomat light and pipeable.
