Choux à la Crème Pâtissière

Name: Choux à la Crème Pâtissière
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12 servings
Cuisine: French
Ingredients: 1/2 cup unsalted butter (cut into pieces); 1 cup water; 1/4 teaspoon salt; 1 cup all-purpose flour (sifted); 4 large eggs (room temperature); 2 cups whole milk; 1 vanilla bean (split and seeds scraped); 6 egg yolks (large); 2/3 cup granulated sugar; 1/4 cup cornstarch; 2 tablespoons unsalted butter (softened)

70 min 12 servings Medium

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Choux à la Crème Pâtissière

Classic French choux pastry filled with rich, creamy crème pâtissière. A delightful dessert that combines a light and airy pastry with a luscious vanilla custard.

Prep

30 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

Choux à la crème pâtissière is a beloved French dessert that showcases the delicate art of pastry making. The choux pastry, when baked, becomes a light and airy vessel perfect for holding the rich and creamy custard known as crème pâtissière. This combination results in an indulgent treat that is both elegant and satisfying. Originating from France, this dessert has been cherished for generations and is often enjoyed during special occasions or as a delightful end to a meal. The contrast between the crispy pastry shell and the silky-smooth filling is truly a culinary delight that is worth mastering.

Ingredients

Servings

Choux Pastry

Crème Pâtissière

Instructions

Prepare the choux pastry

Preheat your oven to 425°F (220°C). In a medium saucepan, combine 1/2 cup of butter, 1 cup of water, and 1/4 teaspoon of salt. Bring to a boil.

Pro tip: Ensure the butter is fully melted before adding the flour.

Cook the dough

Remove from heat and immediately add 1 cup of flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Pro tip: Continue stirring for 1-2 minutes to dry out the dough slightly.

Incorporate the eggs

Transfer the dough to a mixing bowl. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, until smooth and glossy.

Pro tip: The dough should be shiny and form a soft peak when lifted.

Pipe and bake the choux

Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10 minutes, then reduce the heat to 350°F (175°C) and bake for another 20-25 minutes until golden brown.

Pro tip: Do not open the oven door during baking to prevent them from deflating.

Cool the choux

Remove from oven and pierce the bottom of each choux with a skewer to allow steam to escape. Cool completely on a wire rack.

Pro tip: This helps the choux stay crisp.

Make the crème pâtissière

In a saucepan, heat 2 cups of milk and the seeds from 1 vanilla bean until just boiling. In a bowl, whisk together 6 egg yolks, 2/3 cup sugar, and 1/4 cup cornstarch until smooth. Gradually whisk the hot milk into the egg mixture, then return to the saucepan.

Pro tip: Whisk constantly to prevent the eggs from curdling.

Cook the custard

Cook over medium heat, whisking continuously, until the mixture thickens and boils. Remove from heat and stir in 2 tablespoons of butter until smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and cool.

Pro tip: Cooling with plastic wrap prevents a skin from forming.

Fill the choux

Once both the choux and crème pâtissière are cool, fill a pastry bag with the custard. Pipe the filling into the choux through the hole in the bottom.

Pro tip: Fill just before serving to maintain the choux's crispness.

Serve

Dust the filled choux with powdered sugar or drizzle with chocolate sauce if desired. Serve immediately for the best texture.

Pro tip: Enjoy with a hot beverage for an authentic experience.

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Tips & Tricks

<ul><li>Ensure your eggs are at room temperature for a smoother choux pastry.</li><li>Use a piping bag with a large round tip for even choux shapes.</li><li>Cool the choux completely before filling to prevent the custard from melting.</li><li>Crème pâtissière can be flavoured with vanilla, coffee, or chocolate.</li></ul>

Serving Suggestions

Serve these choux à la crème pâtissière dusted with a light sprinkle of powdered sugar or drizzled with chocolate sauce for an extra touch of sweetness. They pair beautifully with a cup of coffee or a glass of dessert wine. To make ahead, prepare the choux pastry and crème pâtissière separately. Store the baked choux in an airtight container at room temperature and the custard in the refrigerator for up to two days. Assemble just before serving to ensure the pastry remains crisp.