Name: Kirsch Divorcés Choux Pastries
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 2 h 25 min
Yield: 10
Ingredients: 150 g Whole milk; 18 g Trimoline (inverted sugar); 6 g Salt; 132 g Unsalted butter; 180 g All-purpose flour; 300 g Eggs (large); 450 g Whole milk; 50 g Whipping cream; Vanilla beans (split and scraped); 90 g Egg yolks; 90 g Superfine sugar; 50 g Custard powder; 50 g All-purpose flour; 60 g Cocoa butter; Gelatin sheets (or 13 g powdered); 50 g Unsalted butter; 30 g Mascarpone cheese; 45 g Kirsch; 100 g Superfine sugar; 10 g Glucose powder

French divorcés made with choux pastry, kirsch pastry cream, and a caramel finish.

Kirsch Divorcés Choux Pastries

These pastries use choux dough piped into long teardrop shapes, then filled with kirsch pastry cream and dipped in caramel. The finished texture combines a light shell, soft filling, and a thin caramel coating.

Choux Base

The choux paste uses milk, butter, flour, and eggs for a dough that bakes into a hollow shell. Piping the pieces to a consistent size helps them bake evenly.

Kirsch Pastry Cream

The filling is based on pastry cream made with milk, cream, egg yolks, sugar, and starch. Kirsch is added at the end so the flavour stays clear in the finished filling.

Caramel Finish

The caramel coating adds a crisp outer layer and gives the pastries their characteristic finish. Let excess caramel drip off before setting the pastries down.

Assembly Notes

Once the choux is baked and cooled:

Fill each piece from the underside.
Dip the top half in caramel.
Let the caramel set before serving.
Serve the same day for the best texture.

FAQ

Can I replace kirsch?
Absolutely—white rum or Grand Marnier work well, or simply omit the alcohol for a family-friendly version.

Final Thoughts

Kirsch divorcés are a structured choux pastry with a cream filling and caramel finish. They work best when assembled close to serving so the shell and caramel stay crisp.