Cream puffs

Choux à la Crème: A Childhood Delight

Who doesn't remember the Choux à la Crème, a marvel of desserts that brings a smile to anyone's face? This pastry is a perfect combination of light and airy dough, known as choux pastry, and a decadent vanilla cream, topped with fine whipped cream. It is a simple yet extremely delicious dessert that can be easily prepared at home. Today, I will guide you step by step in making this classic dessert, bringing to the forefront your joyful childhood moments.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

Ingredients for the dough:
- 100 g flour
- 85 g butter
- 200 ml water
- 3 eggs
- a pinch of salt

Ingredients for the filling:
- 300 ml milk
- 1/2 vanilla bean
- 125 g sugar
- 3 eggs
- 1 tablespoon cornstarch
- 300 ml liquid cream

History of Choux à la Crème

The Choux à la Crème has its roots in choux pastry, used in various desserts such as éclairs and profiteroles. This dough was popularized in the 16th century when it was created to provide a light and airy texture, perfect for sweet or savory fillings. Choux à la Crème is a perfect example of how culinary tradition can bring together simple ingredients and cooking techniques to create a truly special dessert.

Preparing the Dough:

1. Boiling the Ingredients: In a medium saucepan, add water, salt, and butter. Place the saucepan over medium heat and bring to a boil.

2. Incorporating the Flour: Once the water starts to boil, remove the saucepan from heat and add all the flour at once. Mix quickly with a spatula or wooden spoon until you obtain a smooth, lump-free mixture.

3. Cooling the Dough: Let the dough cool for about 10 minutes so that you don't cook the eggs when adding them.

4. Adding the Eggs: Beat the eggs in a separate bowl as for an omelet. Start incorporating the eggs into the dough, adding a little at a time and mixing continuously until the mixture becomes glossy and smooth. It is important not to rush and to ensure that each egg is well incorporated before adding another.

5. Shaping the Choux: Line a baking tray with parchment paper. Using a spoon or a teaspoon, form small mounds of dough on the tray, leaving about 4 cm between them.

6. Baking: Preheat the oven to 220°C (gas mark 7). Place the tray in the oven and bake for 10 minutes. After this time, reduce the temperature to 180°C (gas mark 5) and continue baking for another 20 minutes. Do not open the oven door during the first 20 minutes to allow the choux to rise properly.

7. Cooling: Once baked, remove the choux from the oven and let them cool on a wire rack. They can be stored for a few days in a plastic bag in the refrigerator.

Preparing the Vanilla Cream:

1. Boiling the Milk: In a saucepan, add the milk and the vanilla bean. Place over heat and let it reach a boil, then remove from heat and let it cool slightly.

2. Mixing the Eggs with Sugar: In a bowl, whisk the eggs with the sugar until frothy and light in color.

3. Incorporating the Milk: Add the warm milk to the egg mixture and mix gently. Then, return everything to the heat, stirring continuously until the cream begins to thicken.

4. Adding the Cornstarch: When the cream has thickened, add the cornstarch and mix until you obtain a smooth and fluffy cream. Let the cream cool completely.

5. Preparing the Whipped Cream: In a cold bowl, whip the liquid cream until it holds its shape.

Assembling the Choux:

1. Cutting the Choux: Once the choux are completely cooled, cut each choux in half to form a lid.

2. Filling: Using a teaspoon or a piping bag, fill each choux with the vanilla cream, add a layer of whipped cream, and then cover with the cut lid.

3. Finishing: Sprinkle powdered sugar on top for an elegant look and an extra touch of sweetness.

Serving Suggestions and Variations

Choux à la Crème can be served plain or with a drizzle of melted chocolate on top. You can add various flavorings to the cream, such as coffee or chocolate, to give it a personal twist. These pastries are perfect for special occasions or simply to treat your family on an ordinary day.

Frequently Asked Questions

1. Can I use another type of flour?
- It is recommended to use white wheat flour, as it provides the best texture for the dough.

2. How do I store the choux?
- The choux can be stored in the refrigerator in a sealed plastic bag for a few days.

3. Can I freeze the choux?
- Yes, you can freeze them before filling. Make sure they are completely cooled before placing them in the freezer.

Nutritional Benefits

Choux contain simple ingredients such as eggs, milk, and butter, which provide proteins, calcium, and healthy fats. In moderation, they can be part of a balanced diet.

Enjoy every bite of these delicious Choux à la Crème! Whether you make them to indulge yourself or to impress guests, this dessert will always bring a smile to the faces of your loved ones. Don't forget to share the recipe and enjoy the sweet memories you create around the table!