Today with Amélie, my friend from Avignon visiting, we decided to make choux à la crème. Choux are not difficult to do but you need to respect a technic. And I choose to do them with vanilla custard.
What do you need?
For the pastry:
- 125g of full fat milk
- 125g of water
- 110g of butter
- 135g of flour
- 7g of salt
- 5g of sugar
- 4 eggs (or 250g of eggs)
Pre heat the oven at 180° (depending on your oven)
In a large sauce pan, put the milk, water, salt, sugar and butter and bring to sightly boil. Once it boils stop the fire, add the flour directly into it and mixed with a wooden spoon until you obtain a mixture that forms a ball. (Drying up the pastry) Your pan should be clean and have absorbed all the flour. Then add the eggs one by one or alternatively mix all the eggs together and add them slowly while mixing with energy. It will create an very soft and elastic texture that is what you need.
Use a pastry bag (N°9) and form medium size mound, not too small and not too big. It’s not easy to form them well so if you are not used to, you might need to practice and watch a video. Amélie did them most as i couldn’t do it right 🙂 Don’t do it like Macaroons, you need to be more quick & direct. With a wet spoon, make the little top a bit flat.
Form the ‘choux’ on a baking paper that you’ll put medium height in your oven. Cook for 20/25mn depending on your oven at 180°, do not open the door. Make sure they are sufficiently cook so that they are slightly crispy. Once cooked, let them rest on a grid.
For the vanilla cream or custard
- 500g of full fat milk
- 50g of Maizena (corn flour)
- 4 yolk
- Extract de vanilla, fresh vanilla or vanilla flavour. The best is with the fresh vanilla seeds but if you don’t have use extract or flavour
- 125g of sugar
- 40g of butter
In a sauce pan, heat up the milk, vanilla (see above) and half of the sugar. Meanwhile, clarify the eggs and keep the 4 yolk that you’ll mixed until white with the other half of the sugar and add the maizena (corn flour).
Once your milk is slightly boiling, remove from heat and poor into the egg/sugar mixture, then put everything back into the sauce pan and cook for 2 to 3 minutes (low fire) – It’s important to not stop mixing with a whip, it should be like a very thick cream. To finish add a small tea spoon equivalent of butter.
Make bain marie style in freezing water with ice to make sure the cream gets cold quickly to go in the fridge. On the top of the cream, put a kitchen plastic film, it will avoid to creating a thick layer.
Once the cream is cold, use again a pastry bag and put the cream inside the ‘choux’, from the bottom. Once full, leave on the back before turning them down.
Meanwhile, you can do a caramel and dip the tip of the ‘choux’ to make them nice and give a sweet taste on top.