Serves: 20 cream choux
Ingredients for choux :
- ¼ cup unsalted butter (1/2 stick; 57g)
- ½ cup water (120ml)
- ½ teaspoon salt (2.5g)
- ½ cup + 1 tablespoon all-purpose flour (75g) (or cake flour if you want delicate choux.)
- 1 teaspoon granulated sugar
- 2 eggs
Ingredients for Crème Chantilly (whipped cream):
- ½ cup whipping cream (120 ml)
- 4 tablespoons confectioners’ sugar (30 g)
- ¼ teaspoon pure vanilla extract
Pate a choux (Choux pastry)
- In a pan, add in butter, sugar, salt, and water. On medium heat, melt the butter completely and bring to a boil.
- Meantime, in a mixing bowl, sift flour and set aside.
- As soon as it starts to boil, get the pan out of heat. Add flour all at once and with a wooden spoon, stir until combined.
- Back to the heat, cook until it starts to form a ball and there is a thin layer on the bottom. Out of heat, let cool for 5 minutes.
- Beat the eggs for one minute and add eggs little by little, blending well after each addition. Never pour in egg mixture immediately out of heat. The egg will be cooked, which is the least wanted. Keep beating until thick and shiny. The batter should drop off the spoon when shaken.
- Pipe the choux on the parchment-paper-lined baking pan. Dip your finger in the water and slightly push down little pointy parts on top of choux.
- Bake at 400° F. (200° C.) for about 20 minutes, or it’s well swollen and golden brown. Cooking time varies depending on the size of choux you piped.
- Let cool on a wire rack.
Crème Chantilly (Whipped cream)
Pour the whipping cream in the mixing bowl. At medium high speed, whip until thickened. Add in confectioners’ sugar, and vanilla extract. Then whisk until stiff peaks form.
With a serrated knife, cut the choux or open a small hole. The choux should have a big hole inside. Pipe in the crème Chantilly or spoon in. Dust with confectioners’ sugar.
You can add creme chantilly at the top and strawberry or raspberry !
Never open the oven door during baking. If you open, the choux will collapse.