Cream puffs

Delicious Choux à la Crème Recipe with Vanilla Cream

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Number of servings: 12

Choux à la Crème is a classic French dessert that combines the light texture of filled shells with a fine and aromatic vanilla cream. This simple and quick recipe is perfect for those who want to impress with an elegant dessert without spending hours in the kitchen. Let's get started!

Ingredients:

For the choux shells:
- 250 ml water
- 100 g margarine (or butter for a richer taste)
- 1 pinch of salt
- 7 tablespoons of flour
- 3 large eggs

For the vanilla cream:
- 400 ml milk
- 3 tablespoons cornstarch
- 5 tablespoons sugar
- 1 vanilla pod (or 1 teaspoon of vanilla extract)
- Grated zest of one lemon or orange
- 2 eggs
- 3 tablespoons butter

Instructions:

1. Preparing the choux shells: In a saucepan, bring the water, margarine, and salt to a boil. It is important to stir constantly to ensure even distribution of the margarine. Once the margarine has completely melted, add the flour all at once, stirring vigorously with a spatula or wooden spoon. Continue stirring for 2-3 minutes until the mixture pulls away from the sides of the pan and forms a compact ball.

2. Adding the eggs: Allow the mixture to cool for a few minutes, then add the eggs one at a time, mixing well after each addition. It is essential that the dough is smooth and shiny. The correct consistency is crucial for achieving perfect shells.

3. Baking the shells: Preheat the oven to 200°C (180°C fan) and prepare a baking tray lined with parchment paper. Using a spoon or a pastry bag, form balls or oval shapes on the parchment paper, leaving enough space between them, as they will puff up during baking. Bake for 25 minutes or until the shells are golden and crispy. Do not open the oven door in the first 20 minutes to avoid them collapsing.

4. Preparing the vanilla cream: In a pot, heat the milk together with the citrus zest and the split vanilla pod. When the milk is almost boiling, in another bowl, mix the eggs with the sugar and cornstarch until the mixture is smooth. Gradually pour the warm milk into the egg mixture, stirring continuously to prevent the eggs from curdling. Then, return everything to the saucepan and cook over medium heat, stirring constantly until the cream thickens. Once ready, remove from heat and add the butter, stirring until completely melted.

5. Assembling the dessert: Allow the shells to cool completely, then use a knife to gently cut them in half. Fill each shell with the vanilla cream using a spoon or pastry bag.

6. Decorating and serving: You can sprinkle powdered sugar on top for an elegant look or glaze with melted chocolate for an extra flavor boost. Serve Choux à la Crème immediately to enjoy the crispy texture of the shells, but they can also be kept in the fridge for a few hours.

Personal suggestion: If you want to add a touch of originality, try incorporating some chopped fresh fruits, such as strawberries or raspberries, into the vanilla cream before filling the shells. This way, you'll achieve a dessert with a fresher taste and vibrant presentation.

This Choux à la Crème recipe with vanilla cream is not only a quick and simple dessert to prepare but also a true delight for the taste buds. Enjoy every bite!

 Ingredients: For the crust: - 250 ml water - 100 g margarine - salt - 7 tablespoons flour - 3 eggs For the vanilla cream: - 400 ml milk - 3 tablespoons starch - 5 tablespoons sugar - vanilla - grated citrus peel - 2 eggs - 3 tablespoons butter