Desserts
ChefRania Salloum
Pâte à Choux Dessert
Pâte à choux made at home, and it doesn't get better than this. This is a distinctive French dessert that resembles an éclair in ingredients and preparation, though the shaping method is different.
Pâte à choux made at home, and it doesn't get better than this. This is a distinctive French dessert that resembles an éclair in ingredients and preparation, though the shaping method is different
Ingredients
Start here, then move straight into the method.
- Dough
- 1 cup water
- 60 g butter
- 1 cup flour
- 4 eggs
- Pinch of salt
- Crème pâtissière filling
- 1 cup milk
- 1/2 cup sugar
- 1/4 cup flour
- 3 egg yolks
- Pinch of vanilla
- 1 teaspoon butter
- Topping
- Powdered sugar
- Melted liquid chocolate
- How to make the crème pâtissière
- Click the link to make Dried Fruit Cake
- Click the link to learn Rania's method for making crepes
Method
Follow the cooking sequence without leaving the page.
- Start by preparing the dough: in a saucepan heat the water until hot then add the butter.
- Keep the pan on the heat until the butter melts, then add the flour and stir in a circular motion until a dough forms; continue stirring for two minutes then turn off the heat.
- Place the formed dough in a mixer and add the eggs gradually, one at a time.
- After adding the eggs the dough will become sticky; place it in a piping bag.
- Pipe the dough into medium-sized rounds and space them apart on a baking sheet lined with parchment paper.
- Place the tray in a preheated oven at 190°C for 35 to 40 minutes while monitoring until the puffs rise.Timers: 40 min
- Remove the tray from the oven and let the pastries cool.
- Slice them horizontally and fill them with chilled pastry cream prepared in advance.
- To make the pastry cream: mix the pastry cream ingredients in a pot, except the butter.
- Put them on the heat and stir until they boil and thicken.
- Add the butter and stir until it melts, then remove from the heat.
- Pour the cream onto a wide plate and cover it with food-grade plastic wrap so a skin does not form on the surface.
- Let it cool well at room temperature then place it in the refrigerator to chill thoroughly.
- Click the link to make a dried-fruit cake
- Click the link to learn Rania's method for making crepes
Recipe tags
DessertsInternationalVegetarianNut free
Notes and serving ideas
- Dried Fruit Cake
- crepes
