Choux A la Creme I

To prepare these delicious desserts, the first step is to take care of the choux pastry, which will serve as the base for our wonderful cake. In a saucepan, put water and add the butter cut into cubes. Bring to a boil, then gradually add the flour, stirring vigorously with a wooden spoon. It is important to mix well to avoid lumps. Once the mixture starts to pull away from the sides of the saucepan and forms a ball, remove it from the heat and let it cool slightly. Then, add the eggs one by one, mixing very well after each addition until the dough becomes smooth and shiny.

Once the dough is ready, we will pour it into round molds using a spatula or a piping bag. It is important to leave enough space between each mold, as the shells will puff up during baking. Place the molds in a preheated oven at 200 degrees Celsius and bake for about 20 minutes until they turn golden and fluffy. After baking, let the shells cool completely on a rack.

Meanwhile, we take care of the vanilla cream. In a bowl, beat the eggs with the sugar and flour until you get a homogeneous mixture. Gradually add 200 ml of milk, stirring constantly to avoid lumps. The rest of the milk is brought to a boil, and when it reaches boiling point, remove it from the heat and gradually add the egg and flour mixture, stirring continuously. Put everything back on low heat and boil, stirring constantly, until the cream thickens. Once the cream is ready, let it cool completely.

The cooled choux pastry shells are carefully cut at the top to form a lid. They are generously filled with the cooled vanilla cream, and a portion of whipped cream is added on top. Then, the lid is placed back and dusted with vanilla powdered sugar for an elegant appearance and sweet taste. These delicious pastries are ideal for serving on special occasions or simply to indulge in on an ordinary day. Enjoy them with pleasure!