Recipes

Recipe of Choux à la Crème, a classic French dessert featuring light and airy choux pastry filled with rich pastry cream. Often enjoyed as cream puffs or part of elegant desserts like profiteroles, it’s beloved for its delicate texture and creamy center.

Cooking Time:
1 hour 45 minutes

Ingredients:

• ½ cup water
• ½ cup whole milk
• ½ cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• ¼ tsp salt

For the cream filling:

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• ¼ cup cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

Recipe:

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a saucepan, combine water, milk, butter, and salt. Bring to a boil.
3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides.
4. Remove from heat and let cool slightly. Beat in eggs one at a time until smooth and glossy.
5. Pipe small rounds onto the prepared baking sheet and bake for 25–30 minutes until golden and puffed. Cool completely.
6. For the cream, heat milk until steaming. In a bowl, whisk yolks, sugar, and cornstarch. Slowly add the hot milk, whisking constantly.
7. Return the mixture to the pan and cook over medium heat until thickened. Stir in vanilla and butter. Cool completely.
8. Fill the choux with pastry cream and dust with powdered sugar before serving.