Choux à la Crème aka Cream Puffs in English, are delicious little french bites filled with pastry cream. The secret in the easiness of this recipe lies in the fact that you can buy the pastry balls already made and ready for filling. You can find them in any supermarket. Therefore, this recipe is about the pastry cream only. In fact, it is an unconventional recipe because it excludes the use of eggs, but I can assure you that it tastes fantastic.
- DifficultyVery easy
- CostVery cheap
- Preparation time20 Minutes
- Rest time2 Hours
- Serving30 medium size
- Cooking methodStove
- 100 gPastry ball
- 1 cupSugar
- 1 teaspoonLemon zest
- 1 pinchVanilla
- 1/2 cupFlour
- 2 spoonsButter
- 4 cupsMilk
- 1 spoonPowdered sugar
Preparation of Choux à la Crème
First of all, start by melting the butter in a saucepan on low heat. Once done, pour the milk, the sugar, the lemon zest, the pinch of vanilla and finally the flour over the melted butter. Stir well the mixture with a whisk to incorporate all ingredients together and to avoid lumps. Keep whisking until the thickening of the cream, which will take approximately 8 minutes.
Once thick, leave the pastry cream to cool down. Then, place a plastic wrap on the cream avoiding its exposure to air. It will prevent the cream from drying out and forming a skin on the surface. Refrigerate it for a couple of hours.
The process of cooling down the pastry cream is an essential step for the success of the cream puffs.
Meanwhile, you can proceed by cutting with a knife the top of each pastry ball.
Now that the pastry cream has become cold, fill each dough ball with the desired quantity of cream using a teaspoon or a piping bag and closing the top at the end.
Finally, sift a spoon of powdered sugar on top of the Choux à la Crème to decorate them.
– Choux à la Crème are tastier when served cold and fresh.
– You can conserve them refrigerated for a couple of days. However, the dough will lose its crunchiness over time.
I hope you enjoyed the Choux à la Crème recipe.
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