Chou with cream
8 servings
120 minutes
Choux with cream is an exquisite dessert of European cuisine that embodies the sophistication of French pastry. These airy balls of choux pastry filled with delicate chocolate cream harmoniously combine a crispy shell and silky sweetness of the filling. The origins of choux trace back to France, where it is made for special celebrations. The taste is a divine blend of rich chocolate, cream, and subtle vanilla aroma. This treat is perfect for morning coffee or a festive dessert table, offering pleasure with every bite. A glossy chocolate glaze completes the composition, adding elegance to the choux. It is recommended to serve chilled to reveal the richness of flavor and texture.
1
Preheat the oven to 250 degrees. Bring 1/2 liter of milk to a boil. Prepare the pastry cream: pour the hot milk into a mixture of 4 egg yolks, 100 grams of sugar, and 20 grams of starch. Cook for two minutes, stirring.
- Milk: 625 ml
- Egg yolk: 4 pieces
- Sugar: 115 g
- Cornstarch: 20 g
2
Remove from heat. Add 170 grams of dark chocolate in pieces and whisk until smooth. Let it cool, then cover with plastic wrap.
- Dark chocolate: 320 g
3
Draw circles with a diameter of 3.5 cm on wax paper. Flip the paper and place it on a baking sheet.
4
Bring to a boil 125 milliliters of water, 125 milliliters of milk, 110 grams of butter, 1/2 teaspoon of salt, and 5 grams of sugar.
- Milk: 625 ml
- Butter: 110 g
- Salt: 0.5 teaspoon
- Sugar: 115 g
5
Remove from heat, immediately add all the flour and knead well.
- Wheat flour: 140 g
6
Put it back on the heat and stir until the dough pulls away from the sides and forms a ball (usually takes about two minutes).
7
Remove from heat and, when the dough cools slightly, add 4 eggs one by one, mixing vigorously.
- Chicken egg: 4 pieces
8
Fill the pastry bag and squeeze small balls of dough into the drawn circles.
9
Dip the fork in cold water and gently smooth each ball to shape it correctly.
10
Reduce the oven heat to 160 degrees and bake the choux for twenty to twenty-five minutes. Then place on a rack and let cool.
11
Use a pastry bag nozzle to make holes in the bottom of the choux.
12
Fill the pastry bag with cream, fill the choux, and put it in the refrigerator.
13
To make ganache from cream and chocolate: bring 150 milliliters of cream to a boil and pour it over 150 grams of chocolate pieces. Wait two minutes and whisk in circular motions. When the mixture is smooth, shiny, and homogeneous, the ganache is ready. Dip each piece in it, place on a baking sheet, and refrigerate.
- Cream: 150 ml
- Dark chocolate: 320 g
14
Once the glaze hardens, serve the choux on the table.
