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:

The 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

For the topping:

Powdered sugar

Melted liquid chocolate

Method:

We start by making the dough. In a pot, heat the water, then add the butter.
Leave the pot on the heat until the butter melts, then add the flour and stir in a circular motion until a dough forms. Continue stirring for 2 minutes, then turn off the heat.
Place the dough in a mixer and add the eggs gradually, one at a time.
After adding the eggs, the dough will become sticky, so place it in a piping bag.
Pipe the dough into medium-sized circles and space them apart on a sheet of parchment paper on a baking tray.
Put the tray in a preheated oven at 190°C for 35 to 40 minutes, watching carefully until the puffs rise.
Remove the tray from the oven and let the pieces cool.
Slice them horizontally in the middle and fill them with the previously prepared cold crème pâtissière.

Dust the pâte à choux with powdered sugar or dip the tops in melted chocolate.

How to make the crème pâtissière:

Mix the crème pâtissière ingredients cold in a pot, except for the butter.
Place them on the heat, stirring until they boil and thicken.
Add the butter and stir until it melts, then remove from the heat.
Pour into a wide dish and cover with food-safe plastic wrap so a skin does not form on top.
Let cool well at room temperature, then refrigerate until thoroughly chilled.

This easy and delicious recipe is from a friend and chef at the Shou Tabkhin Today website:

Rania Saloum

Click on Rania's name to visit her personal page on our site and read the details of her recipes.

Click the link to make Dried Fruit Cake

Click the link to learn Rania's method for making crepes

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Pâte à Choux Dessert

Prep checklist

Cooking notes