Easy Cream Puffs – French Choux Chantilly

How to Make French Cream Puffs

How to Make French Cream Puffs, choux chantilly

Here are little choux buns filled with whipped cream. Choux pastry is crispy, airy shell, which is cooked twice. And the filling is delicate and sweet white cream.

Easy Cream Puffs Recipe – French Choux Chantilly

For about 24 choux

Ingredients

    • ¼ cup unsalted butter (1/2 stick; 57g)
    • ½ cup water (120ml)
    • ½ teaspoon salt (2.5g)
    • 1/2 cup + 1 tablespoon all-purpose flour (75g) (or cake flour if you want delicate choux.)
    • 1 teaspoon granulated sugar
    • 2 eggs

For Crème Chantilly (whipped cream):

    • 1/2 cup whipping cream (120 ml)
    • 4 tablespoons confectioners’ sugar (30 g)
    • 1/4 teaspoon pure vanilla extract

Directions

Pate a choux (Choux pastry)

In a pan, add in butter, sugar, salt, and water. On medium heat, melt the butter completely and bring to a boil.

Meantime, in a mixing bowl, sift flour and set aside.

As soon as it starts to boil, get the pan out of heat. Add flour all at once and with a wooden spoon, stir until combined.

Back to the heat, cook until it starts to form a ball and there is a thin layer on the bottom. Out of heat, let cool for 5 minutes.

Beat the eggs for one minute and add eggs little by little, blending well after each addition. Never pour in egg mixture immediately out of heat. The egg will be cooked, which is the least wanted. Keep beating until thick and shiny. The batter should drop off the spoon when shaken.

Pipe the choux on the parchment-paper-lined baking pan. Dip your finger in the water and slightly push down little pointy parts on top of choux.

Bake at 400° F. (200° C.) for about 20 minutes, or it’s well swollen and golden brown. Cooking time varies depending on the size of choux you piped.

* Never open the oven door during baking. If you open, the choux will collapse.

Let cool on a wire rack.

Crème Chantilly (Whipped cream)

Pour the whipping cream in the mixing bowl. At medium high speed, whip until thickened. Add in confectioners’ sugar, and vanilla extract. Then whisk until stiff peaks form.

Assembly

With a serrated knife, cut the choux. The choux should have a big hole inside. Pipe in the crème Chantilly or spoon in. Dust with confectioners’ sugar.

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French Cream Puffs recipe

French Cream Puffs recipe

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  • http://twitter.com/anniegurumi anniegurumi

    I love these! Looks absolutely delightful and delicious. :)

  • http://eugeniekitchen.com EugenieKitchen

    No, not yet. But that’s a good idea!

  • http://eugeniekitchen.com EugenieKitchen

    Yes, it’s possible. Happy cooking!