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Delicious Choux à la Crème Recipe: Cream Puffs with Vanilla Cream and Chocolate Glaze

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 60-65 minutes
Number of servings: 12 puffs

Choux à la crème are delicate pastries that perfectly combine fluffy dough with a fine vanilla cream and a decadent chocolate glaze. These delights have a rich history, being popular in many culinary cultures due to their versatility. They can be filled with various creams or decorated in different styles, making them ideal for any occasion – from parties to personal indulgence.

In this recipe, we will explore step by step how to prepare these delicious pastries, providing useful tips to achieve a perfect result.

Ingredients

For the choux pastry:
- 100 g butter
- 1 teaspoon sugar
- 1 pinch of salt
- 125 g flour (preferably type 000)
- 4 large eggs
- 250 ml water

For the vanilla cream:
- 5 egg yolks
- 150 g sugar
- 2 teaspoons vanilla extract
- 3 tablespoons cornstarch
- 500 ml milk

For decoration:
- 1 tub of whipped cream (approximately 250 ml)
- 1 pack of dark chocolate glaze Dr. Oetker

Preparing the Choux Dough

1. Boiling the ingredients: In a pot, add 250 ml of water, 100 g of butter, 1 teaspoon of sugar, and a pinch of salt. Place the pot over medium heat and wait until the mixture starts to boil. This is when the butter will completely melt, and the sugar and salt will dissolve.

2. Adding the flour: When the water starts to boil, remove the pot from the heat and add all the sifted flour at once. Quickly mix with a spatula or wooden spoon until you obtain a smooth dough that pulls away from the sides of the pot. This is a crucial step, so do not hesitate to mix well.

3. Cooling the dough: Let the dough cool slightly, stirring occasionally. It should not become completely cold, but warm to the touch, so it does not cook the eggs you will add.

4. Adding the eggs: Once the dough is warm, add the eggs one at a time. Mix well after each egg, ensuring it is fully incorporated before adding the next. The dough should become smooth and have a thick cream-like consistency.

5. Testing the dough: To check if the dough is ready, lift it with a spatula. It should fall in a peak, maintaining its shape. Now the dough is ready to be used!

Preparing the Vanilla Cream

1. Separating the eggs: In a bowl, separate the yolks from the whites. Keep the egg whites in the fridge for another recipe or to make meringue.

2. Mixing the yolks: Add 150 g of sugar and 2 teaspoons of vanilla extract over the yolks. Mix well with a whisk or mixer until you obtain a smooth cream.

3. Preparing the cornstarch: In another bowl, dissolve 3 tablespoons of cornstarch in 50 ml of cold milk. Make sure there are no lumps.

4. Heating the milk: Place 450 ml of milk in a pot and heat it over low heat. Do not let it boil, just heat it well.

5. Combining the ingredients: When the milk is warm, gradually add it over the yolk cream, stirring continuously. Then pour everything into the prepared pot for a bain-marie.

6. Thickening the cream: Add the milk with cornstarch and stir constantly until the cream thickens. It should have a consistency similar to that of butter and flow slowly from a spoon. Once you achieve the desired consistency, turn off the heat and let the cream cool.

Whipping the Cream

1. Preparing the whipped cream: In a clean bowl, whip the cream with 200 g of powdered sugar until you get stiff peaks. This will add a layer of freshness and creaminess to your pastries.

Assembling the Pastries

1. Baking the dough: Preheat the oven to 200°C. Use a baking tray lined with parchment paper. With the help of a piping bag, form small mounds of dough on the tray, leaving enough space between them as they will rise.

2. Baking: Bake the pastries for 25-30 minutes or until they become golden and fluffy. Avoid opening the oven door in the first 20 minutes to prevent them from collapsing.

3. Filling: Let the pastries cool completely. With a knife or pastry syringe, fill each pastry with the vanilla cream.

4. Decorating with whipped cream: Add a generous layer of whipped cream on top of each pastry. This will not only enhance the appearance but also add a wonderful taste.

5. Glazing the pastries: Prepare the glaze according to the instructions on the package. Once ready, pour it over the pastries or use a pastry brush to coat them evenly.

Chef's tip: If you want to add a personal touch, try adding a few drops of orange or almond extract to the vanilla cream for a unique flavor. Also, Choux à la crème can be served alongside a fragrant coffee or fruit tea, bringing a delicious contrast to their sweetness.

Nutritional values: One serving of Choux à la crème (1 pastry) contains approximately 200 calories, 10 g of fat, 25 g of carbohydrates, and 3 g of protein. These pastries are a good source of calcium and protein due to the milk and eggs, but consumption should be moderate, considering the sugar and fat content.

Choux à la crème are not just a delicious recipe, but also an opportunity to create memories in the kitchen. Whether you prepare them for a celebration or simply to indulge yourself, each step will bring you closer to a perfect result. So, let’s put on our aprons and enjoy this culinary experience!

 Ingredients: For the dough: 100 g butter; 1 teaspoon of sugar; a pinch of salt; 125 g flour; 4 eggs; 250 ml water. For the vanilla cream: 5 egg yolks; 150 g sugar; 2 teaspoons of vanilla essence; 3 tablespoons of starch; 500 ml milk. 1 box of whipped cream from sour cream; 1 package of dark chocolate glaze Dr. Oetker.