Cream puffs

Choux à la crème – a refined and elegant delight, perfect for any occasion! These light pastries, filled with delicious creams, are a treat for both the taste and the eye. Whether you're preparing them for a party, a birthday, or just to indulge yourself, these pastries are sure to impress. In this recipe, I will guide you step by step to achieve the perfect result. So, let's get started!

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12-15 pastries

Ingredients

For the dough:
- 200 g flour
- 100 g palm oil (or butter, if you prefer)
- 4 eggs
- 250 ml milk (or water)
- 1 teaspoon sugar
- A pinch of salt
- 1 packet vanilla sugar

For the vanilla cream:
- 1 packet cream powder
- 750 ml milk

For the chocolate cream:
- 300 g cooking chocolate
- 2 eggs
- 1 knob of butter

For the whipped cream:
- 1 packet whipped cream powder
- 200 ml milk

For decoration:
- 100 g chocolate (for glazing)
- Sprinkles, pearls, chocolate chips (optional)

A brief history

Choux à la crème has a rich history, originating from French cuisine. These pastries have evolved over time, becoming a symbol of culinary refinement. They are appreciated not only for their sweet taste but also for their versatility, being filled with various types of creams or even savory fillings in some versions.

Preparing the dough

1. Boil the ingredients: In a saucepan, add the milk (or water) and palm oil. Bring to a boil over medium heat.
2. Weigh the ingredients: Ensure that all ingredients are weighed accurately, as this is key to a successful dough. Don’t improvise – every gram counts!
3. Add the sugar and flour: When the mixture boils, add the vanilla sugar, salt, and sugar. Then, add all the flour at once. Remove from heat and mix vigorously with a whisk or mixer until the dough pulls away from the sides of the pan.
4. Cooling the dough: Transfer everything to a bowl and let it cool slightly. This step is important to avoid cooking the eggs when you add them.
5. Incorporate the eggs: Once the dough has cooled, add the eggs one at a time, mixing well after each addition. The dough should become smooth and pull away from the sides of the bowl.

Shaping the pastries

6. Prepare the tray: Grease a tray with palm oil to prevent the pastries from sticking.
7. Using a piping bag: Transfer the dough into a piping bag (or a paper cone) and form walnut-sized balls on the prepared tray, leaving 2 cm space between them, as they will rise in the oven.
8. Baking: Preheat the oven to medium heat and place the tray inside. Bake for 30 minutes. Caution: Do not open the oven during baking, or the pastries will deflate!

Preparing the creams

9. Vanilla cream: While the pastries are baking, prepare the vanilla cream. In a bowl, whisk the cream powder with 750 ml of milk for 3-4 minutes until you achieve a creamy texture.
10. Chocolate cream: In a bain-marie, melt the chocolate together with the butter. Once melted, remove from heat and add the egg yolks, mixing well. Finally, fold in the whipped egg whites gently to maintain the airiness.

Assembling the pastries

11. Cooling the pastries: Once they have risen and are golden, remove the tray from the oven and let the pastries cool. Then, cut each pastry on the side, but not all the way through.
12. Filling: Using a piping bag or a spoon, fill the pastries with vanilla or chocolate cream (or even both for an explosion of flavors!). Add a bit of whipped cream for extra taste.

Decoration

13. Glazing: Melt the chocolate for glazing in a bain-marie with 3-4 tablespoons of water or prepare the chocolate glaze according to the instructions on the packet. Place a teaspoon of whipped cream on each pastry and decorate with the melted chocolate. Add sprinkles or chocolate chips for a festive look.

Final tip

Serve the pastries on an elegant platter and dust them with powdered sugar for a perfect finishing touch. These Choux à la crème can be paired with aromatic tea or an espresso for a complete culinary experience.

Frequently asked questions

- Can I use another type of oil instead of palm oil?
Yes, you can use butter or vegetable oil, but palm oil gives a specific texture to the dough.

- How do I keep the pastries fresh?
The pastries can be stored in the fridge in an airtight container for 1-2 days, but they are best enjoyed fresh.

- Can I make the pastries in advance?
Yes, you can prepare the dough and cream a day ahead, but fill the pastries a few hours before serving to prevent sogginess.

Looking to experiment? Try adding additional flavors to the creams, such as espresso or coffee liqueur for a sophisticated touch. These pastries will surely become a favorite among family and friends!

Enjoy making these delicious Choux à la crème and don’t forget to share the results with your loved ones!