Choux A la Creme...for The Love Of Choux

Name: Choux A la Creme...for The Love Of Choux - Vicentia I.
Ingredients: Dough: 230 ml water; 55 g butter; a pinch of salt; 140 g flour; 4 eggs. For the cream: 100 g starch; 350 ml milk; 2 eggs; 90 g sugar; 25 ml powdered milk; salt; vanilla essence (or vanillin). 150; 200 g whipped cream (or more if desired); whipped cream for decoration.

Desert - Choux A la Creme...for The Love Of Choux by Vicentia I. - Recipia

In a large pot, add the water specified in the recipe, along with the butter and salt. This step is crucial as the butter will give a special flavor to the choux pastry. Place the pot over medium heat and wait for the butter to completely melt. When the water starts to boil and the butter has dissolved, add all the flour at once. It is important to mix quickly with a spatula or wooden spoon to avoid lumps. The dough will begin to pull away from the sides of the pot, and a film of dough will form on the bottom of the pot, indicating it is ready. After this, the dough should be mixed over heat to remove excess moisture. Then let it cool slightly until it reaches a comfortable temperature to touch. Now begins the interesting part: adding the eggs. It is essential to add the eggs one at a time, mixing well after each, so that the dough absorbs each egg before adding the next. In the end, you should get a denser but still soft dough that lifts with the spoon and holds its shape on the tray. Before continuing, preheat the oven to 190°C (370°F). Use a piping bag to form equal mounds of dough on a baking tray lined with parchment paper, leaving about 1.5 cm between them. Bake in the oven until golden, and if you want a crispy texture, do not take them out immediately. Leave the oven door half open so they cool gradually. This will prevent a sudden cooling, which could lead to the pastries collapsing. If you prefer softer pastries, you can take them out of the oven immediately and let them cool on a rack. Once cooled, the pastries can be stored in a paper bag for two to three days or can be filled immediately. The cream can vary according to individual preferences. This time, I chose a vanilla cream with raspberry. The cream is prepared by mixing the eggs with sugar, vanilla essence, a pinch of salt, cornstarch, and 25 ml of milk in a large pot to avoid spills during boiling. Once a homogeneous mixture is obtained, slowly add the warm milk, continuing to mix with a mixer on low speed. Place the mixture on the heat and stir constantly until it thickens. Once removed from the heat, let it cool, and when it becomes cooler than warm, fold in the whipped cream. The cream will become more airy after you mix it well with the mixer. To fill, cut the tops of the pastries and use the piping bag to introduce the cream. Decorate with fresh or frozen raspberries and sprinkle with powdered sugar. An interesting variant is the caramelized one. Proceed the same way with the dough, but the cream should be thicker. The pastries are filled with a kitchen syringe and then lightly caramelized. This way, you will get a refined dessert, perfect for impressing guests.