Hello my friends,
If you had to mention only one iconic recipe among the French pastry ones, the famous choux might be the one. Today, we’re going to make them even better!
Here are my chantilly choux!
Let’s see the recipe, Chef!
Chantilly Choux
( Vote !)
Loading...Ingredients
- Chouquettes
- 140 g eggs (3 eggs medium size)
- 80 g milk
- 80 g water
- 80 g butter
- 90 g flour
- 50 g sugar pearls
- 2 g salt
- 4 g sugar
- Chantilly
- 150 g liquid cream (30% fat)
- 250 g mascarpone
- 1 or 2 tbsp icing sugar
Instructions
Chouquettes
Pre-heat your oven at 160 C / 320 F degrees.
Melt the butter into a sauce pan with the milk, water, salt and sugar up to a boil.
Lower the temperature and add the flour. Mix vigorously with a spatula until you get a homogeneous mixture.
Keep on mixing while your sauce pan is still heating slowly (we say that we dry the pastry) for 2 minutes and make sure that the pastry won't stick to the bottom of your pan.
Take the pan away from the heat, whisk until no steam comes out. Add one egg and whisk until you get an homogeneous mixture.
Add the second egg and whisk. Then the third and whisk again. Your mixture must be smooth and homogeneous.
Then put the pastry into your pastry bag and pipe 20 choux on a silicon baking mat or a baking paper. Spread sugar pearls.
Bakeyour chouquettes for 35 minutes. Do not open the oven door during that time !
After 35 minutes, make sure that your chouquettes have a nice golden colour (if not, leave them for a few more minutes while still watching).
When you take them out of the oven, wait 2-3 minutes and place them on a grid until they cool down completely.
Chantilly
Whisk the cream.
When it starts thickening add the mascarpone and icing sugar.
Stop whisk when firm.
Pipe the chantilly into each of your chouquettes.
Set aside in the fridge until serving.
1 Comment
LadyMilonguera
Thursday March 14th, 2024 at 10:35 AMCes choux m’ont l’air absolument irrésistibles !