Traditional recipes

Choux has whipped cream

Choux has whipped cream

In a pot, boil water, oil and salt.

When it boils, take it off the heat and add all the flour. Stir vigorously until smooth.

Put it on low heat again and let the dough come off the bottom of the pot.

Remove from the heat and leave to cool. When it has cooled a bit, add eggs one at a time. Mix after each egg.

We take an oven tray, we place baking paper and with pos we make lumps of dough.

Leave in the oven for 10 minutes on high heat, then reduce the heat and leave for another 20-30 minutes.

When they are ready, we take them out and leave them to cool.

Meanwhile, beat the whipped cream until it hardens.

Cut the choux in half and fill them with whipped cream.




Dessert of the day: Choux a la creme

Choux a la creme is one of the most famous and delicious desserts with whipped cream. Therefore, we invite you to try to prepare it in your home kitchen. We are sure you will be delighted with the result!

ingredients

125 g flour, 100 g butter or oil, or margarine,

Method of preparation

A spirit with a hole of 1 cm in diameter is inserted in the top of the cone, or a little bigger then, the ecler dough is placed in the cone and, in the ungreased tray, it is placed in a spiral shape, like a cone with a base of about 4 cm and height of about 4 cm: the distance between the cones will be about 4 cm.

The dough for the eclairs is known as this, because the eclairs and choux are cakes specific to this dough. In a one-liter pot, bring water, fat and salt to a boil.

When it first boils, remove the pot from the heat, add the flour at once and mix quickly, stirring again on the seals several times, until the dough comes off the bottom of the bowl. Then let it cool or cool, stirring constantly, on cold water.

When it is almost cold, put whole eggs, one at a time, mixing well after each one, until incorporated into the dough.

If the eggs are small, around 50 g, put 4 pieces, so that the dough is quite soft without flowing, to maintain its shape well, after it is placed in the tray. In the absence of the cone, you can put a teaspoon with the tip of the dough, these donuts are placed with a distance of 3 cm between them. Bake for 30 minutes, according to the instructions given on the dough for the eclairs. Under no circumstances open the oven for 20 minutes. The choux will grow nicely and will be empty inside. After they have cooled, cut a lid on them (about half of them), fill them with cold vanilla cream and then place the cap on them. Powder with sugar or garnish with a rosette of whipped cream with gelatin, using the croissant with notched spirit.


Cabbage With Cream. for The Love Of Choux

Put the provided water in a bowl and put it on the fire together with the butter and the salt powder. After the butter is melted and the water has started to boil, add all the flour at once and mix quickly on the fire. When a film of dough forms on the bottom of the pan, it is a sign that it is ready and can be removed from the heat. The shell must be mixed on the fire to remove excess moisture.

Allow to cool slightly (the temperature of the dough should be comfortable to the touch with your fingers).

Start adding eggs one at a time. Do not incorporate the next egg until the previous one has been completely mixed into the dough. We will finally get a thicker but still quite soft crust, a crust that stretches if we lift it with a spoon and that keeps its shape when it is placed in the tray.
Preheat the oven to 370 f (190C).

The choux dough is put in posh (bag for decorating). If desired, you can use a crenellated dui (tip) or you can leave the bag without dui. Equal mounds are formed and a distance of 1.5 cm is left between them.

Put the tray in the oven and bake until golden to slightly brown.

When they are ready, they are NOT taken out of the oven. At a sudden cooling they will sag. In order to have them crispy and with a beautiful shape, they will be left in the stove (with the fire off) with the oven door half open. In this way they will gradually cool and dry a little, they will keep their beautiful shape and the hollow inside will remain perfect.

But if you want to have them softer, take them out of the oven as soon as they are ready and leave them to cool on a grill.

After cooling, remove from the tray and keep in a paper bag for two to three days or fill immediately.

The cream can be made as desired.

This time I chose a vanilla and raspberry cream.
To prepare the cream, proceed as follows:
Eggs are mixed with sugar, vanilla essence, salt powder, starch and 25 ml of milk. Mix in a larger bowl that can be set on fire. The bowl must be large because we also use the egg white and during the boiling of the cream, it will grow a lot, it will form a foam on the surface, which, if the bowl is smaller, will give out.

Of course you can separate the eggs and the egg whites can be beaten separately and then incorporated into the boiled cream, but I chose this option because it is faster. We use a manual mixer to mix the cream.

When we have obtained a homogeneous mixture, we slowly add the warm milk (the rest provided in the recipe), slowly and with the mixer going at low speed, we homogenize.

We put it on the fire and, also with the mixer going at low speed, we boil until we see that it has thickened. Remove from the heat and allow to cool. When it is colder than hot, add the whipped cream.

The cooled cream will be quite strong and you will have to beat it well with the mixer to make it creamier, more airy. The whipped cream is also incorporated with the mixer.

Cut the covers of the shells and in the empty place from the donuts, insert them with the help of the pos with dui, cream. Arrange fresh or frozen raspberries on top and then decorate with whipped cream, put the lids on top, powder with powdered sugar.

Variant II (caramelized):
Because I added other choux donuts, I will write the new version.

The method for preparing the dough is the same, baking as well, cooling and drying them is done as I wrote in the recipe (cool in the oven with the door ajar until completely cooled).
The cream should be a little stronger (the usual one from eclairs with vanilla cream, but also mixed with butter). the donuts (must be dry not soft) when they are filled.
The cream should be at room temperature so that it can be easily pumped into the donut cavity.

Use a kitchen syringe (without needle). Remove the plunger of the syringe, fill the plastic cylinder with cream but taking care to leave a more empty portion because we have to reinsert the plunger in its place.

For these donuts, the lid is not cut, if the dough is successful, the donuts grow very well during baking and have a gap formed in them. With the tip of the syringe, pierce the donut on the side, somewhere further towards the base of the donut and by lightly pressing the cream is inserted.

We are careful not to force too much because the choux will break if we try to put too much cream.

After filling the donuts / choux shells, we freeze them. When the cream has hardened, take out the donuts and keep them in the fridge.

Prepare the caramel sugar (add the amount of sugar if desired).

Put the sugar in a saucepan, add a tablespoon of water and place on the stove flame, let it simmer, do not mix in it. At first the sugar begins to form bubbles specific to boiling and then gradually caramelizes. When all the sugar takes on a light caramel color, stir a little and remove from the heat source.

Take the donuts out of the fridge and add them one by one in sugar. We take care to cover it with caramel only halfway and then place it on aluminum foil greased with oil (so that it doesn't stick) with the sugar side down. The caramel will drain on the foil and when cooled it will form the "saucer" on which the choux sits.

The shells / choux are smaller than usual because this dessert is actually a dessert like "one bite" or "once in the mouth".


Cabbage with cream

It's one of my favorite cakes because I especially love this fine vanilla cream. It's the first time I make these choux shells with creams and I'm quite happy with the result. Next time I will make them more beautiful :)). Until then, I offer them to you, at least in a virtual way.

For Choux a la creme we need:

For shells:
200 ml water
150 ml oil
5 tablespoons flour
a knife tip salt
3 eggs
Cream:
2 cups of milk
5 yolks
2 tablespoons starch
2 tablespoons flour
4 tablespoons sugar
2 sachets of vanilla sugar
2-3 teaspoons vanilla essence
& # 8211 Fresh: 300 ml
& # 8211 Powdered sugar for powdering

How to prepare Choux a la creme

Put water and oil on the fire until it starts to boil, at which point we add flour and salt in the rain. Mix well for a few seconds until it comes off the walls of the vessel.
Remove from the heat and let cool.
Then add the eggs one at a time, mixing well.
We then put the composition in a pos and form the shells on a baking sheet placed in the tray.
Bake in the preheated oven at 180-190 degrees for about 30 minutes.

Cream: rub the yolks with the starch and flour. We put the milk mixed with the sugar on the fire until it gets hot. Then gradually pour the milk over the yolks, stirring quickly so that no lumps form.
Then put it on the fire and let it boil until it thickens like a pudding. Towards the end, add the vanilla sugar and vanilla essence and leave to cool!


Choux a la creme & # 8211 Soft and fine cakes with vanilla cream, cream and chocolate icing

Bring to the boil, when it boils, add a cup of flour all at once, turn off the heat and mix very well (the cup weighs 250 grams).

Cool then incorporate 5 eggs, one at a time and mix well with a whisk. With a poush, make the choux forms in the tray lined with flour, not greased with anything (or lined with baking paper), bake for about 40 minutes at 160 degrees.

Info: do not open the oven door as they will let you.

Bake, cool, add cream and garnish with a milk chocolate icing.

Ingredients for vanilla rhyme:

  1. 1 l of milk
  2. 8 yolks
  3. 1 cup sugar
  4. 100 gr flour
  5. Vanilla essence
  6. 100 grams of butter

Put the milk to boil. Mix the yolk with the sugar, flour and add a little milk to mix well.

When the milk is boiled, add the yolk mixture and put on medium heat, stirring constantly so that no lumps form, until the cream thickens. Remove from the heat and add the butter and essence.

Put a transparent foil and leave to cool.

I only used half of the ingredients for the cream and was it perfect?

We cut the shells, fill them with cream, we can put whipped cream and they are more delicious. The icing is made by melting milk chocolate with 2 tablespoons of liquid cream.


Choux a la creme with whipped cream, cocoa and crispy crust (craqueline)

VIDEO

Ingredients

Crispy crust dough - craquelin

Dough for choux shells a la creme - choux paste

  • 5 & ​​# 32 pieces & # 32 eggs & # 32 depending on their size
  • 150 & # 32 g & # 32 faina
  • 100 & # 32 g & # 32 unt
  • 250 & # 32 ml & # 32 apa
  • little salt

Choux a la creme - whipped cream with cocoa and rum

METHOD OF PREPARATION

Cream choux with whipped cream - crispy crust preparation

Cream choux with whipped cream - choux paste preparation


Ingredients

  • For the countertop:
  • 5 eggs, medium
  • 125 g sugar
  • 100 g of dark chocolate
  • 125 g butter (82%)
  • 125 g flour
  • 75 g ground walnuts
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla essence
  • For apple cream:
  • 750 g of grated apples
  • 100 g vanilla sugar
  • 1 teaspoon cinnamon
  • 125 g butter (82%)
  • 1 tablespoon semolina
  • Furthermore:
  • 200 g vanilla whipped cream La Dorna
  • chocolate flakes, for decoration

Preparation time 60 minutes

Baking form dimensions: 25/25 cm


Preparation:

Cabbage dough:
Boil water with butter (do not replace butter with margarine or anything else), salt and sugar and when it boils, add all the flour, once. Stir to incorporate well, until the dough does not stick to the spoon. It can be kept on the stove for a while (30 sec-1 min) to dry.

Remove from the heat and, after cooling a little, put the eggs one by one. After each egg, mix until fully incorporated, then place the next egg.

Meanwhile, heat the oven to 200 oC.
I didn't put the dough with the spirit, I used 2 teaspoons and it was absolutely ok. Bake for 20 minutes at 200 degrees C, or as Lori said a little harder in the first half of the interval.

If they are not cooked well enough, after the triumphant removal from the oven they will collapse. Some recommend that after removing it from the oven, it should be & # 8220stabbed & # 8221 so that the steam comes out and it is left for another 5-10 minutes in the oven with the door ajar.

But if they are nicely tanned and withstand the pressure with a teaspoon, it's ok. The truth is that baking problems can occur more in larger choux, which clearly needs to be kept longer in the oven (30 min-200 c).

Pastry cream
Boil the milk (450 ml) together with the vanilla
beat the yolks with the sugar separately until they turn white, add the sifted flour and cornstarch, then add the remaining milk (50 ml). mix well.

Then pour over this mixture 1/3 of the boiled milk and mix well. Add the next third of milk, then put everything over the remaining third of milk put on the fire, stirring constantly, and when it starts to boil, leave for another 20 seconds, then move everything to a saucepan. cold stainless steel to stop boiling.

Fill the choux with cream, dipping the dumpling with the tip of the spirit. It doesn't cut like a savarina.

They can be made small for profiterole or larger as eclairs. They can be garnished with a chocolate sauce.


Method of preparation

The eggs must be at room temperature otherwise it will be very difficult to form a soft shell. Mix eggs well.
In a saucepan put the milk together with the chopped butter, sugar and salt and bring to a boil. The liquid must boil very quickly at high temperature so that the fat enters the liquid and does not remain on the surface. When the butter has melted and the milk is hot, put the flour all at once and stir quickly over the heat. It is important to add flour all at once because it dries the liquid quickly and the crust becomes lumpy if you add it gradually. Continue to mix this time with the pan on the fire, until the bottom of the pan is covered with a white pudding. The shell forms a ball and can be easily placed on one side of the pan. Watch the video below to see exactly how to proceed:

Put the hot crust in a bowl and add the eggs little by little. Continue to stir until the liquid is completely absorbed by the crust, before adding more egg. The shell is ready when you have a very fine paste. If it is not fine enough as in the video above, you can add a little more egg.
Fill a posh pastry with coca and make balls 4 cm in diameter on a baking paper. If you don't have posh, put the crust with the spoon. Spray the buns with water before putting them in the oven. Preheat the oven to 200 degrees. Bake for 30 minutes until brown, reduce the temperature to 170 degrees and continue baking for another 20 minutes. Do not open the oven during this time because they will deflate.
The buns should be brown and crispy on the outside and fluffy and hollow on the inside.

For the cream, proceed as follows:
Mix eggs with 3 quarters of sugar until the sugar melts. Add the flour and mix again until it is completely incorporated. The remaining sugar is put together with the butter, vanilla sugar and milk in a pot until it boils. Pour half of the milk over the egg mixture and mix well. Pour over the milk from the pan and continue boiling, stirring vigorously until the cream thickens, boils and forms air bubbles. Remove from the heat and add the vanilla essence and stir. Put in another bowl to cool faster. Before using it to fill the buns, mix it again.
When the buns have cooled, take them off the baking sheet, cut a quarter of the lid and fill them with cream. Put whipped cream on top. Put the lid on, sprinkle with powdered sugar and pour melted chocolate prepared like this on top:
Melt the chocolate in a bain marie and add the whipped cream until it becomes a thin paste that does not drain very easily from the lid.
Refrigerate for 2 hours then serve.


Cream choux ingredient

5 matching eggs (or 4 eggs if larger)

300 ml liquid whipped cream (beaten) for decoration

100 g powdered sugar (for decoration)

chocolate topping (for decoration) optional

Vanilla cream ingredients (homemade)

  • For the number of choux a creams that will result, we will use the following quantities:(is tested in the kitchen)

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

4 packets of vanilla sugar

How to make vanilla cream

In a pot, heat the milk with 1/2 teaspoon of lemon peel and vanilla sugar.

Separately in a bowl put eggs with sugar and salt and flour powder, mixing them until the sugar melts and does not remain lumpy flour.

The composition will be poured over the warm milk, stirring constantly with a whisk until the cream thickens (taking care to mix all the time, even sometimes we put the bowl in which we make the cream aside from the fire, stirring, so as not to make lumps of flour) , then set it aside and put the pieces of margarine (at room temperature), stirring until well incorporated, and the cream will become velvety.

It will be covered with a food foil (no pojghita is formed on top), and it will be cooled and used.