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Choux à la Crème: A Sweet Encounter

Choux à la Crème: A Sweet Encounter 


Welcome, friends, to a delightful journey into the world of pastry that promises to end with a sweet reward! Today, I’m beyond thrilled to share with you the secrets behind crafting the perfect Choux à la Crème, or as we fondly call them, cream puffs. Picture this: delicate, airy pastries, their golden domes dusted with a whisper of powdered sugar, giving way to a burst of velvety cream. Yes, it’s a dream in every bite!

Ingredients for the choux:

  • 125 ml water
  • 125 ml milk
  • 115 g butter
  • 10 g sugar
  • 5 g salt
  • 140 g flour
  • 3-4 eggs (200-230 g total)

For the cream:

  • 1 cup heavy cream
  • 1 cup milk
  • 1 package instant vanilla pudding
  • 4 tablespoons sugar

Preparation Steps:

  1. Preheat your oven to 356°F (180°C), set to static heat.
  2. In a saucepan, combine butter, milk, water, sugar, and salt, and bring to a boil.
  3. Add the flour post-boil, remove from heat, and mix with a wooden spoon until the dough is uniform and separates from the pot's sides. Return to heat for 2 minutes, stirring constantly for a slight dough drying.
  4. Transfer the dough to a mixer bowl with a paddle attachment and mix on low to cool. Alternatively, cool by stirring in the pot with a spoon.
  5. Once the dough cools, start incorporating the eggs one at a time, ensuring each is fully integrated before adding the next. If using a fourth egg, beat it separately and add gradually to achieve a fluid dough that stretches without tearing.
  6. Move the dough to a piping bag with a fluted nozzle and pipe 4 cm diameter rounds on baking paper, spaced apart (they'll puff up during baking).
  7. Bake without opening the oven door for the first 30 minutes. Continue baking for 30 to 40 minutes until the choux are golden and puffed. Let them cool completely afterward.

For the cream:

  1. In the mixer bowl, combine milk, heavy cream, instant vanilla pudding, and sugar. Attach a balloon whisk and whip to stable peaks.
  2. Transfer the cream to a piping bag.
  3. Once the choux cools, fill them with cream by creating a small hole at the bottom and piping the cream inside.
  4. Dust with powdered sugar and refrigerate to cool.

These choux are best enjoyed on the day of making but can be stored in the refrigerator for two days in an airtight container.

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