Choux à la Crème

Choux à la Crème Recipe from Romania with Vanilla Cream and Whipped Cream

Region / culture: Romania | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 12

Introduction

Choux à la Crème is a classic French pastry that consists of light and airy choux pastry filled with a delicious vanilla cream and topped with whipped cream. This decadent dessert is perfect for special occasions or as a sweet treat any time of the day.

History

Choux à la Crème has been a popular dessert in France for centuries. The recipe for choux pastry was first developed in the 16th century by a French chef named Panterelli. The pastry was named "choux" because it resembled little cabbages when baked. Over time, the pastry was filled with various creams and custards, leading to the creation of Choux à la Crème as we know it today.

Ingredients

7 oz / 200 g of water
2.5 oz / 75 g of butter
2 tsp of sugar
4 oz / 125 g of flour
3 eggs
salt
shortening for greasing the pan
vanilla cream
whipped cream

How to prepare

Begin by boiling water with butter, salt, and sugar.
Once the water is boiling, slowly add the flour while stirring continuously until the dough starts to come off the sides of the pan.
Remove the mixture from heat.
While the mixture is still warm, gradually add 3 eggs while continuously mixing.
Allow the mixture to cool.
Grease a baking sheet and spoon small piles of the batter onto the sheet, leaving enough space between each pile.
Once done, let the piles cool.
Using a sharp knife, carefully cut a thin slice from the top of each pile, ensuring that the slice remains attached on one side.
Fill the small balls with vanilla cream.
Finally, top the balls with whipped cream.

Variations

Fill the choux pastry with chocolate ganache or fruit compote for a different flavor profile.
Top the choux pastry with a caramel drizzle or chocolate sauce for added sweetness.

Cooking Tips & Tricks

Be sure to stir the flour into the boiling water mixture quickly to prevent lumps from forming.

- Allow the choux pastry to cool slightly before adding the eggs to prevent them from cooking in the hot mixture.

- Use a piping bag to easily pipe the choux pastry onto the baking sheet for uniform shapes.

- Make sure to cut a thin slice from the top of each pastry ball to create a cavity for the cream filling.

Serving Suggestions

Serve Choux à la Crème as a dessert at a dinner party or special occasion. Pair with a cup of coffee or tea for a delightful treat.

Cooking Techniques

Use a wooden spoon to stir the flour into the boiling water mixture to prevent scratching the pan.

- Use a pastry bag with a round tip to pipe the choux pastry onto the baking sheet for even shapes.

Ingredient Substitutions

Use margarine instead of butter for a dairy-free option.

- Substitute almond flour for all-purpose flour for a gluten-free version of the pastry.

Make Ahead Tips

The choux pastry can be made ahead of time and stored in an airtight container at room temperature for up to 2 days.

- Fill the choux pastry with cream just before serving to prevent them from becoming soggy.

Presentation Ideas

Dust the filled choux pastry with powdered sugar for a decorative touch. - Arrange the choux pastry on a platter in a pyramid shape for an elegant presentation.

Pairing Recommendations

Serve Choux à la Crème with a glass of champagne or sparkling wine for a luxurious pairing.

- Pair with fresh berries or a fruit salad for a refreshing contrast to the rich cream filling.

Storage and Reheating Instructions

Store any leftover Choux à la Crème in the refrigerator in an airtight container for up to 2 days.

- To reheat, place the pastries in a preheated oven at 350°F for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Choux à la Crème contains approximately 200 calories.

Carbohydrates

Each serving of Choux à la Crème contains approximately 20 grams of carbohydrates.

Fats

Each serving of Choux à la Crème contains approximately 10 grams of fats.

Proteins

Each serving of Choux à la Crème contains approximately 5 grams of proteins.

Vitamins and minerals

Choux à la Crème is not a significant source of vitamins and minerals.

Alergens

Choux à la Crème contains eggs, dairy, and gluten.

Summary

Choux à la Crème is a delicious dessert that is moderate in carbohydrates and fats, making it a suitable treat for those watching their intake of these nutrients.

Summary

Choux à la Crème is a delightful French pastry that is sure to impress your guests. With a light and airy choux pastry filled with vanilla cream and topped with whipped cream, this dessert is a perfect way to end any meal. Enjoy the decadent flavors and textures of Choux à la Crème for a truly indulgent treat.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Choux à la Crème. It was many years ago, when I was just a young girl learning to cook from my own grandmother. She was a wonderful cook, always experimenting with new recipes and sharing her love of food with everyone around her.

One day, while flipping through an old cookbook that belonged to my grandmother, I stumbled upon a recipe for Choux à la Crème. The delicate pastry puffs filled with creamy custard looked so elegant and delicious that I knew I had to try making them myself. I asked my grandmother about the recipe, and she smiled and told me that it was one of her favorites.

She explained to me that Choux à la Crème was a classic French pastry that was surprisingly easy to make, despite its fancy appearance. The key, she said, was in the technique of making the choux pastry dough. I watched as she demonstrated how to make the dough, boiling water and butter together before adding flour and stirring vigorously until it formed a smooth ball of dough.

As the dough cooled slightly, my grandmother showed me how to add eggs one at a time, beating each one in until the dough was shiny and smooth. She then transferred the dough to a piping bag and piped small rounds onto a baking sheet, ready to be baked to golden perfection.

While the pastry puffs were baking in the oven, my grandmother began preparing the creamy custard filling. She heated milk and sugar in a saucepan until it simmered, then slowly poured it into a mixture of egg yolks and cornstarch, stirring constantly to prevent lumps from forming. Once the custard had thickened, she added a splash of vanilla extract for flavor before transferring it to a piping bag to fill the cooled pastry puffs.

When the Choux à la Crème were finished baking and filled with the creamy custard, my grandmother dusted them with powdered sugar and served them to our family for dessert. The delicate pastries were light and airy, with a rich and creamy filling that melted in your mouth with each bite.

From that day on, I was hooked on making Choux à la Crème. I practiced the recipe over and over again, perfecting my technique and experimenting with different flavors for the custard filling. I shared the recipe with friends and neighbors, who were always amazed at how something so elegant could be so simple to make.

Over the years, I have collected many recipes from various places and people, but the recipe for Choux à la Crème will always hold a special place in my heart. It reminds me of my grandmother and the joy of cooking and sharing delicious food with loved ones. I hope that one day, I can pass on this recipe to my own grandchildren, just as my grandmother did for me.