Cream Petits choux will go perfectly with your coffee or tea.
Prep Time45 minutesmins
Cook Time15 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: French
Servings: 8personnes
Author: Natalija
Ingredients
Ingredients for the choux pastry
200mlwater
100gbutter
2pinches ofsalt
120gflour
3-4eggs
Ingredients for the cream
1egg yolk
120gsugar
125mlmilk
1/2vanilla beancut into two in its length
200gsoftened butter
1tbspicing 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.