Petits Choux

This is one of my favorite puff pastry for a “cafe gourmand“.

Petits choux

Natalija
Cream Petits choux will go perfectly with your coffee or tea.
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Servings 8 personnes

Ingredients
  

Ingredients for the choux pastry

  • 200 ml water
  • 100 g butter
  • 2 pinches of salt
  • 120 g flour
  • 3-4 eggs

Ingredients for the cream

  • 1 egg yolk
  • 120 g sugar
  • 125 ml milk
  • 1/2 vanilla bean cut into two in its length
  • 200 g softened butter
  • 1 tbsp icing sugar

Instructions
 

For the choux pastry

  • Preheat the oven to 200°C (thermostat 6/7). Cover a baking sheet with parchment paper.
  • In a saucepan, put the butter and salt. Bring to a boil. When the butter is completely melted, remove the pan from the heat.
  • Add flour and mix well.
  • The dough should form a ball.
  • Add the eggs one by one. Mix well.
  • The dough should be smooth and not stick to the edges of the pan.
  • Using a spoon or a pastry bag, form small heaps of dough on the baking sheet, separating them from each other as the puffs will double in size during cooking.
  • Bake at 200°C for 10-15 minutes. Then lower the temperature to 180°C (thermostat 6) and cook for another 10 minutes or so until you get a nice golden color. Remove the puffs from the oven and let cool.

For the cream

  • In a small saucepan, blanch the egg with the sugar.
  • Add milk and vanilla. Place over very low heat. Stirring constantly, bring to a boil. Remove from heat and let cool. Remove the vanilla pod.
  • In the bowl of a mixer, cream the butter. While continuing to mix, gradually incorporate the milk and sugar preparation.
  • Make an incision in the choux. Using a teaspoon or a pastry bag, fill them with the cream. Sprinkle with icing sugar.
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