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INGREDIENTS
For the cream
40 cl milk
3 egg yolks
90g sugar
50g flour
1 vanilla bean
(optional 100g dark chocolate)

For the puffs
75g flour
60g butter
2 eggs
10cl water
5cl milk
1 tsp sugar
1 pinch salt

SERVES
4 connoisseurs

PREPARATION TIME
Cream: 15 minutes
Puffs: 15 minutes

choux a la cremeChoux à la Crème / Cream Puffs Recipe




 


To make the cream: put the milk, the split vanilla bean (and the grated chocolate if desired) in a pot and bring to a boil. During that time, put the egg yolks and the sugar in a bowl, and whip for about 5 minutes (until smooth and almost white in color). Add the flour, and mix again until smooth. Slowly pour the boiling-hot milk while stirring until smooth. Put the mix back in the pot, put the pot on medium heat, and stir constantly until the cream boils. At first boil, take the cream out of the heat and let it cool.

To make the puffs: Put water, milk and butter (cut in pieces) in a pot. Add the sugar and the salt, and bring to a boil while stirring constantly. Take out of the heat and slowly add the flour, while stirring, until the dough is smooth. Put the pot back on the heat and stir constantly for about one minute, then take out of the heat. Add the eggs one by one, stirring constantly until the dough is smooth. Pre-heat the oven at 220 C. Put the dough in a pastry pocket, and make 3cm-wide puffs, separated 4cm from each other, on a pastry sheet. Bake for 15 to 20 minutes, until the puffs are brown and puffed.

To stuff the puffs: when the puffs and the cream have cooled, put the cream in a pastry pocket and fill the puffs with the cream.

 

Don't miss our other French dessert recipes and original ice-cream recipes!

 
     
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