Hi everyone. We are getting closer to spring, and maybe you are already thinking about traveling somewhere this spring / summer. Have you ever had the chance to go to Paris?Maybe Paris will be the next destination for this summer…
Paris is such a magical city. The atmosphere in Paris is simply magical, no wonder it’s said to be the most romantic city in the world. Not to mention the delicious pastries, and all the cute cafes and shops.
The first thing I often do when I’m traveling, is to go to a pastry shop. Ladurée is one of them, and I highly recommend their lemon pie… Oh my gosh.
Today I want to share the recipe for Le Choux à la creme. The name alone makes it sound so exquisite…
Choux à la creme are super easy to make, and they is so incredibly delicious, especially if you fill them with the most delicious pastry cream and dust with icing sugar. Heavenly.
Le choux à la crème
PÂTE À CHOUX:
(15 medium large or 25 small)
- 1/3 cup + 2 tablespoons (100 g) unsalted butter, diced
- 3/4 teaspoon salt
- 2 teaspoons sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup (175 ml) water
- 1 cup (130 g) all-purpose flour
- 3–4 eggs
- 1 quantity crème pâtissière
- about 1/2 cup (120 ml) heavy cream, whipped (optional)
- 1/2 cup (60 g) powdered sugar
Preheat oven to 375 F (200°C). Line a baking tray with baking parchment.
Start by making the pâte à choux. Put the butter, salt, sugar, vanilla and water into a small saucepan and place on a medium heat. When the butter is melted, remove pan from the heat. Add the flour, stir well and return to the heat.
Stir with a wooden spoon for about 2 minutes, or until smooth. Pour mixture into a bowl and stir with a rubber spatula for 2 more minutes or until slightly cooled.
Stir in the eggs, one at a time. You may not need all the eggs. Whether you need the last egg depends on the texture of the mixture.
The mixture should be nice and shiny, and should be able to fall from the spatula on its own but not too wet that it can’t hold its shape.
Transfer to a piping bag, and pipe blobs onto the lined baking trays.
Dip your finger in some water and flatten down the little tips. This is to ensure that the tips do not burn.
Bake on the middle rack for 10 minutes. Turn down the heat to 350F (180C) and bake for another 20-25 minutes, or until golden.
In the meantime you can pour yourself a cup of tea. Today you can win this pretty blue kettle from Severin, all you have to do is write your name in the comments section. I will pick a winner in my next blog post.
Turn the oven off, leaving the choux buns in there for 30 minutes. Remove from the oven and let cool completely.
Fill these choux pastries with crème pâtissière. Poke a hole at the bottom and pipe the filling into the center.
It’s very important that the pastries are completely cool, and that the filling is fridge cold.
You can find the recipe for crème pâtissière here.
Fold in some whipped cream, if you like.
Dust with powdered sugar, and serve!
- If using the convectional setting, bake choux buns at 350F (180C) for 10 minutes, then reduce heat to 320F (160C) and bake foe another 20-25 minutes.
- If using whipped cream: freeze the carton of cream for 15 minutes before whipping. The whipped cream will be super fluffy.
I hope you got inspired to make these delicious French pastries!
And maybe you’ll start dreaming about going to Paris?
Have a great day you all.
Love Manuela xo