Homemade cream puffs

Choux à la crème - Delicious and Fluffy Pastries, Homemade

If you're looking for a quick, easy-to-make, and absolutely delicious dessert recipe, you've come to the right place! Choux à la crème, also known as éclairs or gougères, are pastries with a light and airy texture, filled with a rich cream and often topped with whipped cream. These delights are perfect for any occasion, and I will show you how to make them step by step, ensuring perfect results every time.

Preparation time: 20 minutes
Baking time: 25-30 minutes
Total time: 50 minutes
Number of servings: Approximately 12 pastries

Ingredients for Choux:
- 250 ml water
- 100 ml oil
- 125 g flour
- 4 eggs
- a pinch of salt

Ingredients for Cream:
- 400 ml milk
- 100 ml milk (for pudding)
- 1 packet of chocolate pudding
- 4 tablespoons of sugar
- 500 ml whipped cream
- powdered sugar for decoration

Preparing the Choux:

1. Prepare the ingredients: Start by gathering all the necessary ingredients. Make sure you have a pastry bag or a decorating syringe to shape the pastries.

2. Boil the water and oil: In a saucepan, bring 250 ml of water to a boil along with 100 ml of oil and a pinch of salt. Let it boil until the mixture is bubbling.

3. Add the flour: When the water and oil are boiling, remove the saucepan from the heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture becomes smooth and pulls away from the sides of the saucepan.

4. Incorporate the eggs: Let the mixture cool slightly, then start adding the eggs one by one. Mix well after each egg until the dough becomes smooth and shiny.

5. Shape the pastries: Preheat the oven to 200°C. Line a baking tray with parchment paper. Use the pastry bag or decorating syringe to shape the choux on the tray, leaving enough space between them, as they will rise in the oven.

6. Bake the pastries: Place the tray in the preheated oven and bake for 25-30 minutes or until they are golden and fluffy. Avoid opening the oven door in the first 20 minutes to prevent the choux from collapsing.

Preparing the cream:

1. Boil the milk: In a separate saucepan, bring 400 ml of milk to a boil.

2. Mix the pudding: In a bowl, combine the remaining 100 ml of milk with the chocolate pudding powder and the 4 tablespoons of sugar. Mix well until you obtain a smooth mixture.

3. Incorporate the pudding: When the milk in the saucepan begins to boil, add the pudding mixture, stirring continuously to avoid lumps. Keep stirring until the cream thickens, then remove from heat and let it cool.

4. Add the whipped cream: Once the pudding has cooled completely, fold in the whipped cream gently to achieve a light and airy cream.

Assembling the Choux:

1. Cut the tops of the pastries: When the choux are baked and cooled, use a small knife to cut the top off each pastry.

2. Fill the pastries: Use the pastry bag to fill each choux with the pudding cream.

3. Add whipped cream: On top of the cream, place a generous layer of whipped cream, then replace the cut-off top of the pastry.

4. Decorate: Dust powdered sugar over the choux for an elegant look and sweet taste.

Serving suggestions: These pastries are perfect for serving at a party or gathering with friends. You can pair them with a fragrant coffee or aromatic tea, and for an extra touch of elegance, serve them on a beautifully decorated platter.

Tips and useful advice:

- If you want to add a personal touch, you can replace the chocolate pudding with vanilla or a fruit flavor, such as strawberry or raspberry.
- Make sure all ingredients are at room temperature for the best results.
- You can prepare the choux a day in advance and fill them just before serving to maintain the crispy texture of the shells.

Frequently asked questions:

1. Can I use whole wheat flour? While white flour is best for this recipe, you can experiment with whole wheat flour, but the result will differ in texture.

2. How can I prevent the pastries from collapsing? Ensure you do not open the oven door in the first 20 minutes of baking. It is also important to strictly follow the preparation steps.

3. What can I do with leftover cream? If you have leftover cream, you can use it as a filling for other pastries or as a simple dessert by adding fresh fruit.

Nutritional benefits: These pastries are a good source of carbohydrates due to the flour and can provide quick energy. The chocolate pudding adds a dose of antioxidants, while the whipped cream contributes a rich flavor. Of course, this is a dessert, so moderation is key!

Create your own sweet memories with this Choux à la crème recipe and enjoy every bite! Bon appétit!