It’s been forever since my last post – but most importantly, it’s been a year since my first blog post. So, as a celebration, I’ve decided to share with you my favorite dessert and a recipe that’s dear to me, as it’s not one I found on the internet, but one given to me by my talented mother. So hang on to your hats, this one comes with exact quantities and instructions and everything!
Choux-a-la-creme (Cream puffs)
- 200 ml water;
- 100 ml oil/melted butter;
- 200 g flour;
- 6 eggs;
- a pinch of salt.
- 500 ml milk;
- 200 g sugar;
- 5 spoons of cornstarch/3 spoons of flour;
- 3 eggs;
- 100 g butter;
- vanilla extract.
Creme fraiche to finish.
- Mix the water, oil and pinch of salt together in a small pot or saucepan and bring them to a boil. Gradually add the 200 g of flour mixing continuously in order to avoid any lumps – you can mix on low heat or off the heat. After all the ingredients are combined, use the mixer to add one egg at a time (until all the 6 eggs are added and the paste is smooth). Using a star-tipped piping bag, create the choux pastry on a baking tray lined with parchment paper. Traditionally, the puffs are one-bite big, but I’m lazy and like to make them bigger – the ones in the pictures had maybe a diameter of 2 cm. Leave them in the oven until they are puffed up and golden.
- While your puffs are baking (it may take a while), you can prepare your cream. In a bowl, mix together the sugar, eggs and cornstarch/flower and set aside. In a saucepan or small pot bring to a boil the 500 ml of milk. Gradually add the mixture to the milk stirring continuously. Continue to stir the cream on low heat until it becomes more solid (it’s initially very liquid) – like a paste. Add the butter and the vanilla extract until the cream is smooth and all the ingredients are blended in.
- Prepare the creme fraiche – I used milk and whipped cream powder. But I usually like to use liquid creme fraiche and beat it with the mixer until it becomes whipped cream. If you want to be extra laid-back and cut down your work, you can always use whipped cream from a can. No one will judge and the desert will be delicious either way ;).
- Once all the puffs are done and have cooled, you can start to assemble your dessert – but keep in mind, it is very important for all the components (choux pastry, vanilla cream and whipped cream) to be cool when you do this, otherwise the desert will break down and all that work would have been for nothing. I cut the puffs making caps for each one, fill the bottom side with vanilla cream, add creme fraiche on top of the cream, put the cap on and sprinkle some powdered sugar on top. I do this until all the cream puffs are assembled and then enjoy the most delicious desert known to man.
I’ve also tried to make some eclairs on the side, but my heart wasn’t into it, so they’ve turned out quite of a mess. But they weren’t left out – they were thoroughly enjoyed by my friends and my boyfriend, so I guess they weren’t such a failure after all.
I hope my instructions were clear enough – though by saying this I’m aware that they’re not. But if there is anything unclear, please ask me – I will gladly answer.
I know there are a lot of steps and this seems like a difficult desert to master, but I promise you it’s not. It’s made with simple ingredients and it’s more of a building project than anything else :). But it’s so worth your time!
Have a great Sunday!