Yield: about 30 profiteroles
Fill light choux pastry with a creamy vanilla custard and Greek yogurt filling then finish with fresh fruit for a lower-sugar afternoon tea treat
Baking is the same as playing for me ^^. There are no limitation in flavour that you can crate (well, the only thing that you need to think is it must be delicious, haha). I always love delicious
The choux pastry, craquelin and hazelnut praline mousseline recipe are all from Edd Kimber's book Patisserie Made Simple, but I have combined them from three different recipes to create these Hazelnut Praline Choux Buns.
This month's Daring Bakers Challenge filled me with excitement the second it was posted. Kat of The Bobwhites was our August 2012 Daring Baker hostess who inspired us to have fun in creating p…
This classic cream puff recipe starts begins by making pâte à choux. Then each cream puff is filled with a rich pastry cream.
These light as air choux buns are filled with a Granny Smith apple compote and a luscious whipped mascarpone cream. The apple cider caramel sauce is completely optional but oh so delicious.
You can shape or cook choux pastry in many ways, it's a very versatile pastry that you can play with it. This time, by piping it in lightly buttered pans, you will get a different shape of choux,
I didn't bake choux pastry for a long time ^^, well there are many things that I want to do, so sometimes I really want one day to have more than 24 hours. So while I browsed through the cookbook (before going to bed, haha), I thought about it. Baking choux cream is not hard but it really need attention, this time I made some mistake too ^^", the temperature of the oven was not as hot as I wanted. The hot oven is importance to make the pastry puff up, but after that the lower temperature is needed to keep the choux pastry to stay puff and firm before taking it out of the oven. The mistake that many people make is taking the choux pastry out of the oven before it become firm, so it will flat and you won't have the hole in the pastry anymore. Don't believe in the color of the choux ^^, the fully cooked choux pastry will be firm and light, you may have to touch it before taking it out of the oven. Almond crusted choux cream Makes 9 (7cm) 90g ........................... Water 40g ........................... Unsalted butter ................................... A pinch of salt 50g .......................... Cake flour 2 .............................. Eggs (You will use more or less) 30g .......................... Almond (diced) .................................. Granulated sugar (for sprinkle on top of the choux) Custard cream 300g ........................ Whole milk 5cm .......................... Vanilla bean (scrap the seeds from the bean) 3 ............................... Egg yolks 10g ........................... Corn starch 60g ........................... Granulated sugar 20g ........................... Cake flour 20g ........................... Unsalted butter ................................... A pinch of salt Preheat the oven to 250°C Sift the flour and set aside. Line the sheet pan with baking paper. Bring water, butter and salt to a boil. Remove from heat, add flour all at once, blend well, stir vigorously with a wooden spoon until mixture no longer sticks to pan and forms into a ball. Reduce heat to low and return pan to stove, beating for 2-3 minute Remove from heat. Whisk in eggs one at a time (a little at a time, you might not need all of them). When the batter is smooth and glossy, test with your finger, you will be able to stretch it. Fill a large pastry bag fitted with a 1 cm plain tip nozzle with the dough. Pipe the dough, into 4 cm rounds onto the baking sheets. Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff. Sprinkle the top of the choux dough with almond and sugar. Lower the heat to the oven to 200°C. Put the choux pastry into the oven and bake for 20 minutes or until they start to brown. Lower the heat to the oven to 180°C. and bake for 10-15 minutes more or until they are puffed, golden and firm. *I have my oven door maintained open with a wooden spoon for the last 5 minutes). Make the custard cream: Scrap the seeds from the Vanilla bean. In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar, vanilla seeds, salt, cake flour and cornstarch together. Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture. Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat). Scrape the pastry cream into a small bowl and set it in an ice water bath to stop the cooking process. Whisk the butter into the pastry cream, cover with plastic warp (place directly onto the top of the pastry cream). Let it cool completely. Pipe the filling into the pastry. Almond crusted choux cream: Delicious and simple sweet!
This recipe is a treat-sized take on the traditional Paris Brest choux pastry cake - a choux bun, with a mousseline filling, made from rich hazelnut praline paste stirred through with pastry cream. The hazelnut praline in the filling makes the recipe a grown-up alternative to chocolate profiteroles, and a moreish afternoon treat. The Paris Brest cake was first made in 1891 to celebrate the Paris to Brest bicycle race - its traditional circular shape designed to resemble a bicycle wheel. Before long it became a feature of window displays in pastry shops all over France and has been reinvented in many different forms since. Traditionally the sweet pastry choux buns are filled with a praline mousseline cream and topped with crunchy, slivered almonds.
These Hojicha Cream Puffs are filled with vanilla and hojicha whipped cream, and dusted with powdered sugar. They are full of nutty, toasty, and earthy flavors with sweet and creamy undertone.
Du coup, pour mon anniversaire, je me suis fait plaisir et j'ai réalisé moi-même mon dessert d'anniversaire, des choux vanille praliné en vacances qui plus est.
Learning how to make choux pastry for eclairs, profiteroles and other French desserts may sound tricky, but trust us: it's simple!
Ma bible en pâtisserie , mon livre adorée dans ma bibliothèque culinaire le fameux livre rose du pâtissier Felder. La recette qui suit est trop trop choux !! Les fameux choux tricotés ou choux craquelin de vrais petites gourmandises, en plus d'être...
Husband rolled his eyes when I announced that I had some new choux's, then he saw these on the kitc...
Recipe video above. Crispy light-as-air pastry balls filled with custard or cream and topped with chocolate. There are few things in life as delightful as biting into one of these! Terrific lighter / finger food option for dessert. Bonus: people are always impressed when you bring these to gatherings - but they're pretty straightforward!
Chouquettes are little choux pastry bites, piped into rounds and finished with pearl sugar before being baked to golden perfection.
The fruits atop this no-bake cake are dusted with confectioners' sugar, making this wintry dessert look as though snow has fallen on it.
Choux au craquelin—dressed-up pâte à choux filled with pastry cream—are a delicious sweet treat.
Hi everyone ♥ We are getting closer to spring, and maybe you are already thinking about traveling somewhere this spring / summer. Have you ever had the chance to go to Paris?Maybe Paris will be the next destination for this summer… Paris is such a magical city. The atmosphere in Paris is simply magical, no wonder it’s said to
Chouquettes are small choux pastry puffs topped with snowy white grains of pearl sugar. They bake up quickly and make a delicious snack or after-dinner treat.
When the first strawberries appear at the farmers’ market, it’s a sure sign that spring has arrived. We like to showcase them in all manner of desserts, such as these profiteroles filled with rich mascarpone cheese and sliced berries. They’re made with pâte à choux, a type of dough that’s also used for cream puffs, éclairs and savory gougères. The dough puffs up as it bakes, forming a hollow center that’s ideal for filling. Light and airy with a crisp exterior, these sweet treats make the perfect finale to an Easter dinner or other springtime gathering.
It would be an understatement to call this a chocolate profiterole. Because it’s not JUST a chocolate profiterole but a chocolate profiterole made out of chocolate choux pastry, wrapped in a crispy chocolate crust, filled with chocolate pastry cream, and then dipped in melted chocolate. It’s a quadruple chocolate profiterole- a chocolate lover’s puff. Chocolate Lover's Puffs Makes 20 small profiteroles Chocolate Pastry Cream 200 grams milk 3 egg yolks 50 grams caster sugar 20 grams plain flour 100 grams 70% dark chocolate, finely chopped 85 grams whipping cream To make chocolate pastry cream: Place milk in a saucepan and bring to boil. Remove from heat and set aside. In a separate bowl, whisk egg yolks and sugar until mixture is pale and thick. Whisk in flour until well combined. Gradually pour hot milk into the egg yolk mixture, constantly whisking to combine. Pour the mixture back into the saucepan. Place over medium heat, whisking constantly with a hand whisk until it thickens and becomes smooth and glossy. Remove from heat, transfer pastry cream to a bowl, cover surface of pastry cream with plastic wrap, and set aside. Heat cream in a saucepan until just below boiling point, pour it over the chocolate, allow to sit for 1 minute before gently stirring until you get a ganache. Whisk ganache into the pastry cream until well combine. Cover the surface of the chocolate pastry cream with a plastic wrap and refrigerate for at least 4 hours, preferably overnight. Chocolate Sable a Choux 80 grams butter, cut into small cubes, softened, at room temperature 80 grams brown sugar 80 grams plain flour 10 grams dutch-processed cocoa powder To make chocolate sable a choux: Mash butter into the brown sugar with a spatula or the back of a spoon, until there are no more lumps of butter and the mixture has form a paste. (Note: The butter will need to be soft for this to work.) Combine and sift flour and cocoa, then stir the flour and cocoa into the butter mixture until just combine. Wrap the mixture with a plastic wrap, pat the mixture down to form a disk and refrigerate until firm (about 1 hour). Roll dough between 2 sheets of baking paper to 2mm thick. Use a 5cm round cutter to cut into rounds. If the mixture is too soft to cut, place dough onto baking tray and refrigerate until firm. Freeze the rounds of sable a choux until firm or ready to use. Chocolate Choux Pastry 80ml milk 80ml water 70 grams unsalted butter, cut into small cubes large pinch of salt 10 grams caster sugar 100 grams plain flour 10 grams dutch-processed cocoa powder 120 grams (about 2 eggs) eggs, room temperature, lightly beaten (Note: You will need an additional egg if the pastry is too dry. See method below.) To make chocolate choux pastry: Preheat oven to 150C fan-forced. Combine and sift flour and cocoa powder. Set aside. Place milk, water, butter, salt and sugar into a saucepan. Place pan over medium heat, stirring constantly with a spatula or wooden spoon until the butter has melted, and liquid has come to a boil. Allow liquid to boil for 2 seconds. Remove from heat and add the flour and cocoa mixture all at once. Start mixing until the mixture comes together and no more dry flour is visible. Return saucepan over medium heat, stirring vigorously until the dough pull away from the side of the pan and bottom of the pan is clean. Immediately transfer the dough to the bowl of an electric stand mixer with paddle attachment. Mix on medium for about 30 seconds to cool slightly. Begin gradually incorporate the eggs into the mixture, about a tablespoon at a time, beating until each addition is completely absorbed before adding the next. Once you have incorporate all the eggs, stop the mixer to check the consistency of the dough. (Note: To check the consistency, scoop and lift up a large amount of dough with a spatula. The dough should adhere well to the spatula, and the rest of the dough should slid off the spatula very slowly, almost "magna-like", then drops off with a clean break from the mixture that is on the spatula within 5-10 seconds. If the mixture doesn't stick to the spatula and falls off without leaving any traces behind or doesn't fall off at all, gradually add more eggs, checking the consistency every 2 tablespoons. I find that I usually need an additional egg to get the right consistency. If the mixture immediately break off from the mixture still attached to the spatula without any pause, too much eggs has been added. If that is the case, nothing more can be done at this point except to start again.) Spoon mixture into a piping bag fitted with a 1cm round nozzle. Pipe twenty 4cm diameter rounds onto a tray lined with baking paper, leaving enough space between each round for the dough to expand without touching. (Note: To get the perfect size and shape for the choux pastry, I used a silicone cake pop mould for the job. First I piped the choux pastry into the mould, cover the mould with plastic wrap, and put it in the freezer until it’s completely frozen. The unbaked choux pastry can keep up to 3 months in the freezer. Bake the choux pastry, from frozen, on the day when you are ready to assemble and serve the profiterole.) Place a round of sable a choux on top of each choux pastry and bake until the choux pastry double in size, about 45 minutes. (Note: Resist opening the oven door before the choux pastry has time to puff up and become golden as this will cause the choux pastry to collapse.) Immediately once the choux pastry is out of the oven, gently slit a small hole at the bottom of the choux pastry to allow steam to escape. Allow the choux pastry to cool completely before filling it with pastry cream. To assemble: You will also need 200 grams dark chocolate, melted. Spoon chocolate pastry cream in a piping bag fitted with a plain small nozzle. Pipe pastry cream in profiterole. Then dip top of profiterole in melted chocolate. This is best served on the day it's assembled.
Aceste mici dulciuri numite chouquettes se fac din aluat oparit la fel ca choux-urile sau eclerele ori religieuse.
These gorgeous Pistachio Cream Puffs are topped with a sweet craquelin topping and piped full of a creamy, nutty Whipped Pistachio White Chocolate Ganache.
La réalisation des choux au chocolat cœur praliné du St-Honoré d'anniversaire de mon homme m'a inspirée ces petites tartelettes. J...
A classic and foolproof recipe for Profiteroles served with a vanilla pastry cream or custard, and drizzled with a decadent chocolate ganache. Recipe with step-by-step photos.
Thai Tea Cream Puffs have delicious, golden brown, crunchy exterior filled with beautiful, bright orange diplomat cream.
Choux cu ciocolata Dulcey si cirese - o combinatie perfecta de gusturi!
Choux pastry filled with vanilla pastry cream and topped with chocolate ganache. I found the original recipe at An Edible Mosaic.
Le craquelin, c’est le secret pour obtenir des choux réguliers, croustillants et gourmands. D’ici quelques jours, je vais vous proposer une recette de choux avec une crème légère à la vanille et un cœur de caramel mais je trouvais déjà intéressant de vous proposer cette recette de base à part.
The other day at a restaurant, I had salted butter caramel eclairs with a hazelnut cracker. I threw myself into the kitchen to make choux with a caramel pastry cream…
Un classique de la pâtisserie française revisité à la pistache verte et retravaillé sous forme de choux.
