Cream puffs
The "Choux à la Crème" dessert is a masterpiece of French pastry, a delicate pastry filled with fine cream and covered with a decadent chocolate glaze. This recipe is ideal for those who want to impress with an elegant dessert but do not require advanced cooking skills. I invite you to discover each step of the process and create these delights that are sure to be a hit!
Preparation time: 30 minutes
Baking time: 30 minutes
Total: 1 hour
Number of servings: 12 servings
### Ingredients
For the dough:
- 225 ml water
- 25 ml oil
- 125 g flour
- 4 eggs (ideally 3 large and 1 small)
- A pinch of salt
For the cream:
- 4 egg yolks
- 5 tablespoons of sugar
- 5 tablespoons of cornstarch
- 450 ml milk
- Vanilla (to taste)
- 100 ml whipped cream
For decoration:
- 150 ml whipped cream
- 100 g dark chocolate (for glazing)
- Powdered sugar (for decoration)
### Step by Step
1. Preparing the dough:
In a saucepan, combine water, oil, and salt. Place the mixture over medium heat and wait until it starts to boil. Once the water and oil are boiling, add the flour all at once, stirring vigorously with a spatula or wooden spoon. You will notice that a ball of dough forms. Continue stirring for a few minutes to cook the flour.
2. Cooling the dough:
After the dough has completely cooled, add the eggs one at a time. Make sure each egg is well incorporated before adding the next. The dough will become sticky, but this is a sign that you are on the right track!
3. Forming the choux:
Transfer the dough into a piping bag with a large tip or use a spoon to form rosettes on a baking tray lined with parchment paper. Make sure to leave enough space between them, as they will expand during baking.
4. Baking:
Preheat the oven to 200°C. Place the tray in the oven and bake for 15 minutes at high heat to allow the choux to rise. After this time, reduce the temperature to 180°C and continue baking for another 15 minutes. It is essential not to open the oven door during baking, as this can cause the choux to collapse.
5. Preparing the cream:
In a saucepan, bring the milk to a boil. In a separate bowl, whisk the egg yolks with the sugar until creamy. Add the cornstarch and mix well. When the milk comes to a boil, remove it from heat and let it cool slightly. Gradually add the hot milk to the egg yolk mixture, stirring continuously to prevent coagulation.
6. Cooking the cream:
Pour the mixture back into the saucepan with milk and cook over low heat, stirring constantly until the cream thickens. Turn off the heat and let the cream cool completely. Once cooled, fold in the whipped cream, mixing gently to maintain the airy texture.
7. Assembling the dessert:
Using a piping bag or spoon, fill each choux with the cooled cream. You can add a thin layer of whipped cream on top of the cream before placing the dough cap.
8. Decorating:
Melt the dark chocolate with a tablespoon of butter and mix well. Set aside the filled choux and dip each one in the melted chocolate or use a spoon to drizzle chocolate on top. You can sprinkle powdered sugar for an elegant look.
### Serving suggestions and variations
Serve "Choux à la Crème" at room temperature or slightly chilled. These pastries are perfect for a party, a birthday, or simply to indulge yourself. You can experiment with different fillings by adding flavors like coffee or chocolate to the cream. Replace chocolate with caramel or fruit sauce for a fresh variation!
Now that you know how to make this refined dessert, all that’s left is to enjoy the fruits of your labor! Bon appétit!
Ingredients: Dough: 225 ml water, 25 ml oil, 125 g flour, 4 eggs (3 large), a pinch of salt. Cream: 4 egg yolks, 5 tablespoons of sugar, 5 tablespoons of starch, 450 ml milk, vanilla, 100 ml whipped cream. Decoration: 150 ml whipped cream, melted chocolate, powdered sugar.
