Hi everybody! I have had such a busy but extremely fun week! It was the orientation week at my school in France and we actually got to do a lot of fun team building activities as opposed to just listening to a bunch of lectures and dosing off. 😛 I also met very nice people and especially the people in my program are super cool. We went out together the first time last Friday night and had a wonderful gathering!
So, enough about that and on to the cooking! In this post I will be introducing to you a recipe to choux à la crème, commonly known in English as cream puffs. However, I find that cream puffs are usually made in bigger size but choux à la crème can be as tiny as a rose bud. They used to be my favorite sweets to indulge in when I was in primary school. In fact, I remember that every week my mom would buy me a box of 12 choux and every single one of them was so creamy and buttery and eggy and oh-so-delicious. Also when I was little, I thought choux were very difficult to make but in reality, I find that it is a very simple baking creation and most self-taught bakers that I know start out with these tiny little cuties. So, with no further ado, I present to you: the recipe to choux à la crème. For this batch of choux, I followed the recipe by Savoury Days completely! So, let’s go!
- The puffs (yield 20 puffs):
- 120 ml water
- 60 gram unsalted butter
- 65 gram all-purpose flour, sieved
- 2 eggs
- 1/2 tsp sugar
- a pinch of salt
2. The filling:
- 2 egg yolks
- 40 gram sugar
- 20 gram corn starch
- 200 ml whole milk
- 10 gram unsalted butter
- 1 tsp vanilla extract
- 1 pinch of salt
1. The puffs:
- Pre-heat oven to 210 degree celsius. On medium heat, heat up the butter, water, sugar and salt in a medium saucepan until the butter has completely melted and the mixture starts to bubble. Mix well and take the saucepan off the heat.
- Pour the sieved flour into the saucepan with the mixture and start mixing with a wooden spoon until all incorporated. Put the saucepan on medium heat again and keep stirring with the wooden spoon until the dough becomes elastic and detaches itself from the walls of the saucepan. Take the dough off the heat and mix about 1 more minute for the dough to cool down a bit.
- Crack in the mixture the eggs and mix until everything is incorporated. Note that when you first mix the dough with the egg, it’s going to seem like they are insoluble as the dough breaks into small pieces but just keep mixing and you will see that they will mix together eventually into a smooth and glossy dough. 🙂
- Put a large open-star decorating tip into a piping bag and transfer the dough into the bag. Pipe the dough into 20 rose-bud size puffs onto a baking tray lined with parchment paper. Leave generous and even space between the puffs so that they will expand.
- Bake the puffs in the pre-heated oven at 210 degree celsius during 15 minutes, then reduce the heat to 180 degree celsius for another 10 minutes until the puffs have been cooked through.
- Take the puffs out of the oven and let cool on a rack.
2. The filling:
- Whip the egg yolks with sugar until the mixture gets thick and pale yellow.
- Sieve the corn starch into the egg yolk mixture and mix well.
- Heat the milk up to simmering then gradually pour the milk into the egg yolk mixture while simultaneously stir to mix.
- Put the mixture into a small sauce pan then stir until it starts to thicken then take it off the heat and continue to stir until thickened to a creme filling state. Do not over stir the creme to being to thick because once cooled, it will get a little thicker as well. Drop in the salt, butter and vanilla and stir just to combine.
3. Put them all together:
- Once the puffs and the filling both have cooled completely, take a knife and cut a line around the middle of the puffs and use a spoon to fill them with the cream.
- Cool the cream puffs in the fridge and enjoy!
I hope you have enjoyed this post. Happy cooking everyone! ❤