Chou à la crème

by - 02:16

Chou a la creme

Makes 8

 

Choux pastry

60ml water

30g butter

a pinch of salt

70g flour

2 eggs

 

Filling

1 egg

165ml milk

60g sugar

25g flour

a drop of vanilla extract


+150g whipping cream or sour cream, 25% fat content (beaten with 20g sugar)


It took too long for this recipe to get to you (it is still my Mom’s recipe!) – I was very stressed over the last period but it’s getting better –. These cakes turned out so delicious... that I could not not share their taste with you.

 

The shells are made like in the case of éclairs

Add the water, the butter, and the salt into a pan and place it on low heat. When the mixture boils, add the flour at once, stirring fast with a wooden spoon. Turn off the heat and let the dough cool. Add the eggs one by one, stirring continuously. Don’t add an egg until the one before was fully incorporated.

Half-fill a pastry bag with a 1-cm nozzle and – on a baking tray lined with parchment paper – pipe out dough half an egg large, and not bars. Bake the shells in the preheated oven, at 160°C, for the first 10 minutes, and then at 140-150°C, with the oven’s door slightly open, for 10 more minutes.

Pipe out the dough

When the shells are baked, cut off their top and fill the lower part with pastry cream and add a whipped cream layer.

Cut off the top

How to make the pastry cream? Mix the yolk with 2/3s of the sugar amount until you get a foamy cream. Add 1-2 tablespoons of milk and mix again. Add the flour and immediately pour into the milk (simmering with the vanilla extract). Stir continuously until it boils. Remove from heat and add the egg white beaten until stiff with the remaining sugar. /I must tell you that it’s my favourite pastry cream version!/

Make the pastry cream

Going back to the cut-off top, place it back onto the cake and... munch it.

 

How was it? :D

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