Choose the cream

Choux à la Crème - The French Delight of Cream-Filled Pastries

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 12 servings

Choux à la crème, also known as gougères or profiteroles, is a refined dessert that combines the light and fluffy texture of pastries with the delicacy of a flavored cream. It has become a favorite in international cuisine due to its versatility and exceptional taste. Whether you choose to fill them with decadent vanilla cream or rich chocolate, these pastries are sure to impress any guest.

Ingredients:

*For the pastries:*
- 250 ml water
- 100 g butter or margarine
- 1 teaspoon sugar
- A pinch of salt
- 3 eggs
- 175 g flour

*For the vanilla cream:*
- 500 ml milk
- 200 g flour or cornstarch
- 100 g sugar
- 2 packets of vanilla sugar
- 50 g butter

*For the chocolate topping:*
- 200 ml milk or water
- 3 tablespoons cocoa
- 100 g sugar
- 2 tablespoons oil or 50 g butter/margarine

*For decoration:*
- 1 packet of whipped cream

Step by Step:

1. Preparing the pastries:
In a saucepan, add water, butter, 1 teaspoon of sugar, and a pinch of salt. Place the saucepan over medium heat and bring to a boil. Once the water is boiling and the butter has completely melted, add the flour all at once. Quickly mix with a spatula or wooden spoon until the mixture pulls away from the sides of the saucepan and forms a ball. This is a crucial step to achieve a fluffy texture.

2. Cooling the mixture:
Turn off the heat and let the mixture cool for 15 minutes. It is important not to skip this step to avoid cooking the eggs when you add them.

3. Adding the eggs:
After the mixture has cooled, add the eggs one at a time. Use an electric mixer on medium speed to incorporate each egg completely before adding the next. You will achieve a smooth and shiny paste.

4. Forming the pastries:
Preheat the oven to 200 °C. Prepare a baking tray by lining it with parchment paper. Use a teaspoon or a piping bag to form small balls of the mixture on the tray, leaving about 2-3 cm between them, as they will expand while baking.

5. Baking:
Bake the pastries for 15 minutes at high temperature, then reduce the temperature to 180 °C and continue baking for another 15 minutes. Do not open the oven door in the first 20 minutes to prevent them from collapsing. The pastries are ready when they are golden and slightly firm to the touch.

6. Cooling and filling:
Once baked, remove the pastries from the oven and let them cool on a rack. When completely cool, carefully cut them in half with a sharp knife and fill them with the vanilla cream.

Preparing the vanilla cream:

1. In a bowl, mix the flour with a few tablespoons of cold milk to avoid lumps. Then, add the remaining milk and sugar and pour the mixture into a saucepan.
2. Place the saucepan over medium heat, stirring continuously until the cream thickens. Finally, add the vanilla sugar and butter, mixing until smooth. Let the cream cool completely before using.

Preparing the chocolate topping:

1. In a small saucepan, boil the milk or water together with the sugar, cocoa, and cornstarch. Stir constantly until thickened. At the end, add the oil or butter and mix until smooth.

Serving:

To serve, place 3-4 pastries on each plate. Pour the chocolate topping over them and decorate with whipped cream or ice cream. This combination will make your dessert even more irresistible!

Helpful tips:

- You can replace the vanilla cream with other types of creams, such as chocolate cream or even fruit cream for a fresher option.
- If you prefer a more intense flavor, add a teaspoon of vanilla extract to the vanilla cream.
- These pastries can be stored in the refrigerator for 2-3 days, but it is recommended to consume them fresh to maintain their fluffy texture.

Nutritional benefits:
The pastries are a delicious source of carbohydrates, and the vanilla cream adds a bit of protein and healthy fats, especially if you use natural butter. However, it is good to know that these are a dessert, so enjoy them in moderation!

Frequently asked questions:

1. Can I use margarine instead of butter?
Yes, margarine can be used, but make sure to choose a quality margarine to achieve a good texture.

2. How can I prevent the pastries from collapsing?
It is essential not to open the oven door during baking, and proper baking will help maintain their shape.

3. Can I freeze the pastries?
Although the pastries can be frozen, it is better to consume them fresh. If you want to prepare them in advance, bake them and fill them only when ready to serve.

I hope this Choux à la Crème recipe will delight you and inspire you to bring French delicacies into your kitchen. May every bite be an explosion of flavors and textures! Enjoy!