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Petits gâteaux

Choux à la crème vanillée

Puff 2 compressed

Avec cette recette de choux à la crème vanillée, j’ai voulu me concentrer sur un ingrédient relativement basique: la vanille. Bah oui, y’a des fois, on n’as pas envie de faire 40 magasins pour trouver une épice dont personne n’a jamais entendu parler. J’adore la vanille à tel point qu’à chaque fois que je retourne en France, il faut que je fasse le plein de…Danette à la vanille. Un peu bizarre, je sais, mais c’est mon pêché mignon. Et vous, quelle est votre madeleine de Proust?

Bref, retournons à nos moutons, ou plutôt à nos choux. Après vous avoir fait tout un laïus sur les ingrédients basiques, j’avoue que je n’ai pu m’empêcher de faire un glaçage a la rose dans cette recette. Mais un simple caramel est tout aussi bon et encore plus facile à réaliser.

Puff 1 compressed

Good gif puff

Pour faire 30 choux, vous avez besoin de:

Plain vanilla cream puffs

Prep time: 1 hour

Cooking time: 25 minutes

Serves: 30 cream puffs

INGREDIENTS

    Puffs
  • 125 g plain flour
  • 100 ml whole milk
  • 100 ml water
  • 1 tbsp granulated sugar
  • 1 pinch of salt
  • 75 g butter
  • 4 eggs
  • Vanilla pastry cream
  • 1 vanilla pod and/or 1 tsp of vanilla extract
  • 400 ml whole milk
  • 4 egg yolks
  • 100 g granulated sugar
  • 40 g cornflour
  • 30 g butter at room temperature, cut into cubes
  • Rose fondant icing
  • 40 g white chocolate
  • 60 g fondant icing (or icing sugar)
  • 1 tsp rose water
  • A few drops of red colouring (optional)

INSTRUCTIONS

    To make the pastry cream
  1. Pour the milk into a saucepan. Add the vanilla extract and/or vanilla seeds (slice your vanilla pod in half lengthwise and scrape the interior to remove the seeds) and bring to a simmer. Once it starts simmering, remove from heat.
  2. In a bowl, whisk together the eggs and sugar until pale. Add the cornflour.
  3. Pour a little bit of the hot milk on the yolk mixture and combine. Then, add the mixture to the rest of the hot milk in the saucepan and slowly bring to the boil. Cook for 2 to 3 minutes until it starts to thicken.
  4. Remove from the heat and pour the cream into a bowl. Let it cool for around 10 minutes before folding in the butter.
  5. Cover the bowl with cling film and leave it to cool completely.
  6. To make the little puffs
  7. Preheat the oven to 180°C.
  8. In a saucepan, mix together the milk, water, butter, sugar and salt and bring to the boil.
  9. Remove from the heat and add all the flour. Beat thoroughly with a spatula.
  10. Return the saucepan to a medium-low heat and continue stirring for 1 minute or so until the mixture dries a little. Remove from the heat.
  11. Add the eggs one after another, beating the mixture each time until homogeneous.
  12. Allow to cool slightly before transferring the dough to a piping bag fitted with a 1 cm-plain nozzle. Line two baking sheets with baking paper. Pipe 3 cm-diameter puffs onto the sheets. Place the puffs in the oven and cook for about 20-25 minutes or until slightly golden.
  13. Remove the puffs from the oven and let them cool on a rack.
  14. Whisk the cold pastry cream to remove any lumps before transferring it to a piping bag fitted with either a 0.8 cm or 1 cm plain nozzle.
  15. Make a little hole in the bottom of each puff and fill them with the cream (don't overfill them though).
  16. For the rose fondant
  17. Place a heatproof bowl over a saucepan of simmering water and melt together the white chocolate, fondant icing or icing sugar, rose water and the red colouring, if using.
  18. When well combined, let the rose fondant cool slightly. Dip the top of each puff in the fondant and let them set in the fridge. And that's the end of our cream puff marathon!

Notes

If you want caramel rather than fondant topping to make real croquembouches (I love using this word), just melt 200 g of sugar with 4 tablespoons of water in a saucepan on a medium heat until it starts getting slightly golden. Remove from the heat and dip the top of your puffs in the caramel. Be extra careful as the caramel is extremely hot!

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