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Rock N Cook

http://rock-n-cook.over-blog.com

3Playlists 5 Recipes 7 Miams 106Followers 6Following

Pasta

Desserts et douceurs

Accompagnements

Cream puffs

https://youmiam.com/en/recipe/4661/cream-puffs/show

Cream puffs

Practical Info

Shopping List

Number of Portions

- 15 +

Water 125 grams

Whole milk 125 grams

Granulated sugar 5 grams

Fleur de sel (Salt... 5 grams

Butter 110 grams

Flour 140 grams

Fresh eggs 250 grams

Vanilla bean 1

Heavy cream 500 ml

Powdered sugar As much as needed

Milk chocolate As much as needed

see recipe

Level Meal type

Difficult

Dessert & Snack

541

in season in:

J F M A M J J A S O N D

Prep time

1 h

Cook time

30 min

Rest

0 min

see recipe

The day before, prepare the pastry cream and craquelin (see my recipes).

Preheat the oven to 350°F.

Water

x 125 grams
Whole milk

x 125 grams
Granulated sugar

x 5 grams
Fleur de sel (Salt flower)

x 5 grams
Butter

x 110 grams

In a saucepan, bring everything to a boil, having firstly cut the butter into small pieces.

Flour

x 140 grams

Off the heat, add the flour and combine until it becomes smooth.

Put back over the heat (medium heat) for 5 min constantly stirring to dry the paste.

Fresh eggs

x 250 grams

Pour the paste into a bowl and combine to cool it. Gradually incorporate the lightly beaten eggs, stirring well each time they are added.

Using a pastry bag, pipe out your choux on a baking sheet covered with parchment paper. Leave enough space as they will rise!

Remove the craquelin from the freezer and place a disk on each choux.

Bake for about 25 min. Keep an eye on them! Once risen and golden brown, leave them to cool on a rack for several hours.

Vanilla bean

x 1
Heavy cream

x 500 ml
Powdered sugar

x As much as needed

On the day, make a Chantilly cream: Whip the cream, scraped vanilla bean and powdered sugar.

Place your pastry cream in a mixing bowl and whisk to soften it a little. Sometimes I add 8-9 ounces of mascarpone :)

Cut the lids from the choux and garnish them with pastry cream and Chantilly. Keep refrigerated until ready to serve.

Milk chocolate

x As much as needed

When about to serve, melt the chocolate and coat over the choux.

Profile
Rock N Cook

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214

From the same chef:

Recommendations:

Frederic Bau's The chocolate mousse, with crunchy crumble topping

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