Choux a la creme | A Creamy Dreamy Dessert
Classic Cream puff pastries filled with creamy vanilla filling, the ultimate dessert that is more about the filling than the pastry.
Servings 24 pastries
Ingredients
For The Choux Pastry
- 1 Cup Water (240ml)
- 1/4 teaspoon salt
- 1/2 Cup Unsalted butter (113g)
- 1 Cup Bread or all-porpuse flour, sifted (120g)
- 4-5 Large Eggs beaten (225g)
For the Vanilla Cream
- 2 Large Eggs, at room temperature
- 3 Tablespoons Cornstarch, or cake flour (24g)
- 2 Cups Half-and-half (480ml)
- 1/2 Cup Granulated sugar (100g)
- 1 Tablespoon Vanilla Paste Bean
- 1 Tablespoon Unsalted butter (12g)
- 2 Cups Whipped Cream
Instructions
Make The Choux Paste
- Preheat oven to 400F (204C) and line two large baking sheets with parchment paper.
- Bring the water, salt and butter to a full boil over medium-high heat.
- Add the flour, and use a wooden spoon to stir as you cook for about 2 minutes until you have a smooth dough that cleans the sides of the pan.
- Remove from the heat and place the cooked dough (pande) in a large bowl, and beat using the paddle attachment to cook to room temperature.
- Add the beaten eggs in four additions. Once you added the third addition, turn the mixer off, dip the attachment or your wooden spoon into the paste, and lift it facing down. If it makes a "V" shape then it is ready, if not add the remaining eggs.
- Fill a large pastry bag fitted with a round or a rosette tip and pipe 1-2 inch circles, leaving 3 inches gap between each round.
- Bake over the lower oven rack for 10 minutes, then reduce the temperature to 375F (190C), for additional 12 minutes.
- Turn the oven off and leave the pastries to cool in the oven for 20 minutes before opening it.
- Cool completely before filling.
Make The Vanilla Cream
- Mix the eggs, cornstarch, and 1/4 cup half-and-half and set aside next to a sieve.
- Run the sugar and vanilla bean together, then add the rest of the liquid and bring to a boil.
- Slowly pour four tablespoons of the boiling mixture into the egg mixture.
- Bring the liquids back to a boil, run the egg mixture through a sieve, then pour it into the liquids.
- Stir constantly, making sure you reach the bottom and sides of the pan, until the cream is thick.
- Add the butter, stir to melt, then pour into a container, cool for one hour at room temperature then refrigerate.
Filling
- Fold the whipped cream with the pastry cream, filled a pastry bag with the cream.
- Use a serrated knife to cut the shells horizontally, then pipe the cream at the center, top with the top part.
- Dust with powdered sugar and serve.
Notes
- Use room temperature ingredients and a kitchen scale to measure.
- Use a wooden spoon and an aluminum-free pan, to prevent discoloring.
- Trace a cookie cutter for even in-size pastries, then, turn it over.
- This recipe can be made by hand using a bowl and a spoon.
- Whisk the eggs before adding them to the dough. Start by adding a quarter of the eggs, and check the dough consistency after the third addition. Dip the paddle or your spoon into the dough and lift it. If the dough shapes into a V shape, it is ready. If not, add the remaining egg.
- Do not open the oven door mid-baking, or the cream puffs will deflate. When ready, turn the oven off without opening the door and allow them to cool in the oven for 20 minutes before opening it.
- After filling, store the pastries in the refrigerator for up to three days.
- The shells can be frozen for up to four weeks filled or up to two weeks filled.