When I make choux à la crème, I don't complicate myself too much with decorations or perfect shapes, but I do care about crispy shells and fluffy cream. I've tried this recipe several times, each time with slight adjustments to the eggs depending on what I find in the fridge. It's not a quick recipe, but if you organize yourself, it goes quite smoothly. I've used it for birthdays, but also just because I want something good to share over coffee.
Quick info
Total time: about 2 hours (depending on organization)
Effective preparation time: 30-40 minutes
Baking time: 20 minutes for shells
Servings: 10-12 (depends on the size of the choux)
Difficulty: medium
Recipe type: classic dessert, for special occasions
Ingredients
The shells:
150 ml oil
300 ml water
200 g flour
7 eggs (the number may vary slightly, see the steps)
The cream:
1.3 liters milk
250 g flour
450 g sugar
5 eggs
1-2 packets of bourbon vanilla sugar
200 g whipped cream
powdered sugar for decoration
Preparation method
1. The choux shells:
Put the water, oil, and a pinch of salt in a pot over heat. When it starts to boil, lower the heat and add all the flour at once. Stir quickly with a wooden spoon until it easily pulls away from the pot and you no longer see traces of flour. Remove from heat and let cool for 10-15 minutes.
Add the eggs one by one, mixing well after each. The texture should be like very thick sour cream that holds on the spoon. You may not need all the eggs – it depends on their size and the type of flour. When the mixture is thick enough not to run, stop.
Put the dough in a piping bag (or in a bag cut at the corner) and form small mounds on a baking tray lined with parchment paper. Leave space between them, as they will rise during baking.
Put the tray in the preheated oven at a high temperature (200-210°C). For the first 13-14 minutes, do not open the oven door, so the shells don't collapse. After this time, reduce the temperature (about 160-170°C) and leave for another 5-6 minutes until they turn golden and crispy.
Remove them and let them cool.
2. The cream:
Separate two egg whites from the five eggs. Beat the two egg whites with 150 g of sugar and the vanilla sugar until you get a stiff foam. Set aside.
In a bowl, mix the remaining eggs (3 whole and 2 yolks) with the flour and 300 ml of milk. Blend as well as you can.
Meanwhile, heat the remaining 1 liter of milk until it boils. When hot, gradually pour it over the yolk, egg, and flour mixture, continuously stirring to avoid lumps. Put everything back on low heat and stir until it thickens well – it should have the consistency of a dense cream that can be easily shaped with a spoon.
Remove from heat and let cool for 10 minutes. Gently fold the egg white foam into the cream with a spatula to keep it as airy as possible.
3. Assembly:
Cut the tops off each choux. Fill the bottom with cream as much as it can hold. On top, add a generous dollop of whipped cream, then put the lid back on.
Dust with powdered sugar. If you want, you can add some grated chocolate or a few fruits on top, but they are also good plain.
Why I make this recipe often
The recipe is classic, it never turns out the same, but it’s always good. The shells stay crispy if you don't fill them immediately, and the cream is thick, it doesn’t run. I can adjust the amount of whipped cream or just put cream if I don't feel like decorating. The choux are not heavy and are suitable for any age.
Tips and variations
Tips
Do not open the oven in the first 13-14 minutes – they will collapse instantly.
For the cream, stir constantly while on the heat to prevent sticking.
Whip the cream only before assembly, not earlier.
If you want more uniform shells, use two trays and bake them in batches.
Substitutions
The oil in the shells can also be sunflower or canola, the brand doesn’t matter.
The cream can be either vegetable or animal, but the texture will be different.
The flour for the vanilla cream should be regular, without substitutes.
Variations
You can make mini-choux if you want to serve them with coffee.
If you don’t feel like whipped cream, just fill them with cream.
The decoration with grated chocolate or fruits is optional, but they also work simply with powdered sugar.
Serving ideas
Place them on a large platter, they don’t need to be perfectly arranged.
If you want, you can make a cake from choux – stack them on top of each other and stick them together with cream.
For special occasions, you can decorate each with a small dollop of whipped cream and a piece of fruit.
Frequently asked questions
1. Why don’t the shells rise during baking?
Most often, the oven door was opened too early or the temperature was not high enough at the beginning.
2. Can I make the shells a day in advance?
Yes, if you keep them unfilled in a dry place, they will stay crispy.
3. Can I use cornstarch instead of flour for the cream?
I do not recommend it, the final texture will be different and the cream will not have the same consistency.
4. Can I freeze the shells?
Yes, but they lose their crispness. It’s better to keep them at room temperature in a well-sealed box.
5. What do I do if the cream forms lumps?
Strain the hot cream or mix it briefly with a hand mixer. Next time, stir more vigorously and do not pour the hot milk too quickly.
Nutritional values
Approximately, for a medium choux (filled with cream and whipped cream): 250-300 kcal, 7-9 g protein, 10-12 g fat, 35-38 g carbohydrates. The values are indicative, depending on the size and the amount of cream/whipped cream used for each. Most of the calories come from the cream (sugar and milk), then from the dough.
Storage and reheating
The shells can be stored unfilled for 1-2 days in an airtight container at room temperature. Filled with cream, they must be consumed the same day or at the latest the next day, kept in the fridge. I do not recommend reheating – the cream and whipped cream do not behave well at temperature. If you want, the plain shells can be heated for 2-3 minutes in the oven before filling, to regain their crispy texture.
Quick info
Total time: about 2 hours (depending on organization)
Effective preparation time: 30-40 minutes
Baking time: 20 minutes for shells
Servings: 10-12 (depends on the size of the choux)
Difficulty: medium
Recipe type: classic dessert, for special occasions
Ingredients
The shells:
150 ml oil
300 ml water
200 g flour
7 eggs (the number may vary slightly, see the steps)
The cream:
1.3 liters milk
250 g flour
450 g sugar
5 eggs
1-2 packets of bourbon vanilla sugar
200 g whipped cream
powdered sugar for decoration
Preparation method
1. The choux shells:
Put the water, oil, and a pinch of salt in a pot over heat. When it starts to boil, lower the heat and add all the flour at once. Stir quickly with a wooden spoon until it easily pulls away from the pot and you no longer see traces of flour. Remove from heat and let cool for 10-15 minutes.
Add the eggs one by one, mixing well after each. The texture should be like very thick sour cream that holds on the spoon. You may not need all the eggs – it depends on their size and the type of flour. When the mixture is thick enough not to run, stop.
Put the dough in a piping bag (or in a bag cut at the corner) and form small mounds on a baking tray lined with parchment paper. Leave space between them, as they will rise during baking.
Put the tray in the preheated oven at a high temperature (200-210°C). For the first 13-14 minutes, do not open the oven door, so the shells don't collapse. After this time, reduce the temperature (about 160-170°C) and leave for another 5-6 minutes until they turn golden and crispy.
Remove them and let them cool.
2. The cream:
Separate two egg whites from the five eggs. Beat the two egg whites with 150 g of sugar and the vanilla sugar until you get a stiff foam. Set aside.
In a bowl, mix the remaining eggs (3 whole and 2 yolks) with the flour and 300 ml of milk. Blend as well as you can.
Meanwhile, heat the remaining 1 liter of milk until it boils. When hot, gradually pour it over the yolk, egg, and flour mixture, continuously stirring to avoid lumps. Put everything back on low heat and stir until it thickens well – it should have the consistency of a dense cream that can be easily shaped with a spoon.
Remove from heat and let cool for 10 minutes. Gently fold the egg white foam into the cream with a spatula to keep it as airy as possible.
3. Assembly:
Cut the tops off each choux. Fill the bottom with cream as much as it can hold. On top, add a generous dollop of whipped cream, then put the lid back on.
Dust with powdered sugar. If you want, you can add some grated chocolate or a few fruits on top, but they are also good plain.
Why I make this recipe often
The recipe is classic, it never turns out the same, but it’s always good. The shells stay crispy if you don't fill them immediately, and the cream is thick, it doesn’t run. I can adjust the amount of whipped cream or just put cream if I don't feel like decorating. The choux are not heavy and are suitable for any age.
Tips and variations
Tips
Do not open the oven in the first 13-14 minutes – they will collapse instantly.
For the cream, stir constantly while on the heat to prevent sticking.
Whip the cream only before assembly, not earlier.
If you want more uniform shells, use two trays and bake them in batches.
Substitutions
The oil in the shells can also be sunflower or canola, the brand doesn’t matter.
The cream can be either vegetable or animal, but the texture will be different.
The flour for the vanilla cream should be regular, without substitutes.
Variations
You can make mini-choux if you want to serve them with coffee.
If you don’t feel like whipped cream, just fill them with cream.
The decoration with grated chocolate or fruits is optional, but they also work simply with powdered sugar.
Serving ideas
Place them on a large platter, they don’t need to be perfectly arranged.
If you want, you can make a cake from choux – stack them on top of each other and stick them together with cream.
For special occasions, you can decorate each with a small dollop of whipped cream and a piece of fruit.
Frequently asked questions
1. Why don’t the shells rise during baking?
Most often, the oven door was opened too early or the temperature was not high enough at the beginning.
2. Can I make the shells a day in advance?
Yes, if you keep them unfilled in a dry place, they will stay crispy.
3. Can I use cornstarch instead of flour for the cream?
I do not recommend it, the final texture will be different and the cream will not have the same consistency.
4. Can I freeze the shells?
Yes, but they lose their crispness. It’s better to keep them at room temperature in a well-sealed box.
5. What do I do if the cream forms lumps?
Strain the hot cream or mix it briefly with a hand mixer. Next time, stir more vigorously and do not pour the hot milk too quickly.
Nutritional values
Approximately, for a medium choux (filled with cream and whipped cream): 250-300 kcal, 7-9 g protein, 10-12 g fat, 35-38 g carbohydrates. The values are indicative, depending on the size and the amount of cream/whipped cream used for each. Most of the calories come from the cream (sugar and milk), then from the dough.
Storage and reheating
The shells can be stored unfilled for 1-2 days in an airtight container at room temperature. Filled with cream, they must be consumed the same day or at the latest the next day, kept in the fridge. I do not recommend reheating – the cream and whipped cream do not behave well at temperature. If you want, the plain shells can be heated for 2-3 minutes in the oven before filling, to regain their crispy texture.