Ingredients with Measurements:
-1/2 cup (125 mL) water
-1/2 cup (125 mL) butter
-1/2 teaspoon (2.5 mL) sugar
-1/4 teaspoon (1.25 mL) salt
-1 cup (250 mL) all-purpose flour
-4 large eggs
-1/2 cup (125 mL) heavy cream
-1/2 cup (125 mL) caramel sauce
Special Equipment Needed:
-Large saucepan
-Wooden spoon
-Baking sheet
-Parchment paper
-Whisk
-Pastry bag
-Pastry tip
Step-by-Step Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium-high heat.
3. Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until mixture forms a ball and pulls away from the sides of the pan.
4. Transfer mixture to a bowl and let cool for 10 minutes.
5. Add eggs one at a time, stirring vigorously after each addition until mixture is smooth and glossy.
6. Line a baking sheet with parchment paper. Using a pastry bag fitted with a large star tip, pipe dough into 2-inch (5 cm) mounds, leaving at least 1 inch (2.5 cm) between each mound.
7. Bake for 25 minutes, until golden brown. Let cool completely.
8. In a bowl, whisk together cream and caramel sauce until smooth.
9. Using a pastry bag fitted with a small star tip, pipe cream mixture into each choux. Serve immediately.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375°F (190°C)
Serving Size: Makes 24 choux
Nutritional Information:
Calories: 140
Fat: 8 g
Carbohydrates: 13 g
Protein: 3 g
Substitutions for Ingredients
-Butter: Margarine or vegetable shortening
-Heavy cream: Half-and-half or evaporated milk
-Caramel sauce: Chocolate sauce or Nutella
Variations:
-Add 1 teaspoon (5 mL) of vanilla extract to the cream mixture for a vanilla-flavored choux.
-Top with chopped nuts or sprinkles for a festive look.
-Fill with whipped cream and top with fresh fruit.
Tips and Tricks:
-Make sure the dough is smooth and glossy before adding the eggs.
-Be sure to pipe the dough onto the parchment paper in even mounds.
-Let the choux cool completely before filling with cream.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in a 350°F (175°C) oven for 5 minutes.
Presentation Ideas:
Serve on a platter with fresh fruit and a drizzle of caramel sauce.
Garnishes:
Chocolate shavings, chopped nuts, or sprinkles.
Pairings:
Serve with coffee or tea.
Suggested Side Dishes:
Fruit salad or a green salad.
Troubleshooting Advice:
-If the dough is too dry, add a tablespoon (15 mL) of water at a time until desired consistency is reached.
-If the dough is too wet, add a tablespoon (15 mL) of flour at a time until desired consistency is reached.
Food Safety Advice:
-Make sure all ingredients are at room temperature before beginning.
-Do not leave eggs or cream out at room temperature for more than 2 hours.
Food History:
Caramel Choux à la Crème is a classic French dessert that dates back to the 19th century. It is believed to have been invented by a pastry chef in Paris.
Flavor Profiles:
Sweet, creamy, and caramel-y.
Serving Suggestions:
Serve as a dessert or as a snack.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Sweet, Creamy, Caramelized, Rich