Cream puff

Cream Puff - Choux à la Crème

If you're looking for a dessert that combines simplicity with sophistication, look no further! The cream puff, also known as choux à la crème, is a delightful pastry that has gained popularity worldwide for its light texture and rich cream filling. This recipe will guide you step by step in creating perfect choux puffs, filled with smooth vanilla cream and airy whipped cream, ideal for any occasion.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 12

Ingredients

For the choux pastry:
- 100 g flour
- 85 g butter
- 200 ml water
- 3 eggs
- a pinch of salt

For the vanilla cream:
- 300 ml milk
- 1/2 vanilla bean (or 1 teaspoon vanilla extract)
- 125 g sugar
- 3 eggs
- 1 tablespoon cornstarch
- 300 ml heavy cream

Necessary utensils
- A saucepan for boiling
- A mixing bowl
- A mixer or whisk
- A spatula
- A baking tray
- Parchment paper
- A wire rack for cooling
- A piping bag for decoration

Historical roots
Choux à la crème has a rich history, having been created as far back as the 16th century. The choux pastry was initially used to create various shapes and dishes, but over time, it evolved into the dessert we know today. Its popularity has grown due to its versatility, as it can be filled with a variety of creams, from classic vanilla to chocolate or fruit.

Making the choux pastry
1. Boil the ingredients: In a saucepan, add 200 ml of water along with 85 g of butter and a pinch of salt. Place the saucepan over medium heat and bring it to a boil until the butter is completely melted.

2. Add the flour: Once the water is boiling, remove the saucepan from the heat and quickly add 100 g of flour. Stir vigorously with a spatula until you achieve a smooth paste. Continue stirring for 1-2 minutes to slightly cook the flour.

3. Cool the dough: Allow the dough to cool for 10 minutes. This step is crucial as the eggs should not cook when added.

4. Incorporate the eggs: Beat the 3 eggs in a bowl. Gradually add them to the dough, one tablespoon at a time, mixing well after each addition. The dough should become glossy and smooth.

5. Shape the choux: Preheat the oven to 220°C (425°F). Line a baking tray with parchment paper. Using a spoon or piping bag, form small mounds of dough, leaving about 4 cm of space between them.

6. Bake the choux: Bake in the oven for 10 minutes at high temperature, then reduce the temperature to 180°C (350°F) and bake for another 20 minutes. It is recommended not to open the oven during the first 20 minutes to avoid affecting the rise of the dough.

7. Cooling: Once the choux are golden and puffed, remove them from the oven and let them cool on a wire rack.

Making the vanilla cream
1. Heat the milk: In a saucepan, add 300 ml of milk along with the split 1/2 vanilla bean (or vanilla extract). Heat over medium until it reaches boiling point, then let it cool slightly.

2. Mix the eggs: In a bowl, whisk together 3 eggs and 125 g of sugar until the mixture becomes light in color and fluffy.

3. Thicken the cream: Gradually add the warm milk to the egg mixture, stirring continuously. Return the mixture to low heat and stir constantly until the cream begins to thicken.

4. Add the cornstarch: Once the cream reaches the desired consistency, add 1 tablespoon of cornstarch and mix well to avoid lumps. Allow the cream to cool completely.

5. Whip the cream: In a separate bowl, whip 300 ml of heavy cream until it holds firm peaks.

Assembling the choux
1. Cut the choux: Once the choux are completely cool, cut them in half to create a top for each pastry.

2. Fill the choux: Using a piping bag, fill each half with the vanilla cream (you can add a layer of whipped cream if desired).

3. Finish: Place the cut tops back on each choux and dust with powdered sugar for an elegant touch.

Serving suggestions
These delicious cream puffs are perfect for serving as dessert alongside a cup of coffee or tea. You can decorate them with melted chocolate or a fruit sauce to add a splash of color and extra flavor.

Frequently asked questions
- Why shouldn't I open the oven in the first 20 minutes? Opening the oven can cause a sudden drop in temperature, preventing the dough from rising properly.
- Can I keep the choux for the next day? Yes, you can store the choux in a plastic bag in the refrigerator, but it's best to fill them just before serving to maintain their crisp texture.

Nutritional benefits
Choux pastries are a source of carbohydrates from flour and fats from butter, while the vanilla filling provides protein from eggs and calcium from milk. Although they are a dessert, in moderation, they can be part of a balanced diet.

Possible variations
Instead of vanilla cream, you can try filling the choux with chocolate cream, caramel pudding, or even a combination of fresh fruits and mascarpone. Be creative and adapt the recipe to your own taste!

Now that you have all the necessary details, all that's left is to try this cream puff recipe. Whether you're making them for a special occasion or just to treat yourself, these pastries are always a winning choice! Bon appétit!