Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup whole milk
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 1/2 cup toasted hazelnuts, chopped
- 1/2 cup heavy cream
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 2 baking sheets
- Parchment paper
- Electric mixer
- Whisk
- Pastry bag
- Large star tip
Step-by-Step Instructions:
1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, salt, and sugar.
3. In a medium saucepan, heat milk and butter over medium heat until butter is melted. Remove from heat and add flour mixture, stirring until combined. Return to heat and cook, stirring constantly, until mixture forms a ball and pulls away from sides of pan, about 3 minutes.
4. Transfer mixture to a large bowl and let cool for 5 minutes. Using an electric mixer, beat in eggs one at a time until fully incorporated. Stir in hazelnuts.
5. Fit a pastry bag with a large star tip and fill with choux mixture. Pipe 1-inch mounds onto prepared baking sheets, spacing them about 2 inches apart. Bake for 15 minutes, then reduce oven temperature to 350°F and bake for an additional 15 minutes, or until golden brown. Let cool completely.
6. In a medium bowl, whisk together cream, confectioners’ sugar, and vanilla until soft peaks form. Fill cooled choux with cream mixture.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: 375°F, then 350°F
Serving Size: Makes about 24 choux
Nutritional Information:
Calories: 140
Fat: 9g
Carbohydrates: 12g
Protein: 3g
Substitutions for Ingredients
- For the all-purpose flour, you can use gluten-free all-purpose flour.
- For the whole milk, you can use almond milk or oat milk.
- For the unsalted butter, you can use vegan butter.
- For the heavy cream, you can use coconut cream.
Variations:
- For a chocolate version, add 1/2 cup cocoa powder to the flour mixture.
- For a savory version, omit the sugar and add 1/4 cup grated Parmesan cheese to the flour mixture.
Tips and Tricks:
- Make sure to cool the choux completely before filling with cream.
- If the choux don’t puff up in the oven, you can try increasing the oven temperature to 400°F for the last 5 minutes of baking.
Storage Instructions:
Store cooled choux in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat choux in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve choux à la crème on a platter or in individual serving dishes.
Garnishes:
Garnish with toasted hazelnuts and a dusting of confectioners’ sugar.
Pairings:
Pair with a glass of sparkling wine or a cup of hot coffee or tea.
Suggested Side Dishes:
Serve with a salad or roasted vegetables.
Troubleshooting Advice:
- If the choux don’t puff up in the oven, you can try increasing the oven temperature to 400°F for the last 5 minutes of baking.
- If the choux are too dry, you can add a little more milk to the mixture.
Food Safety Advice:
Make sure all ingredients are fresh and stored properly.
Food History:
Choux à la crème is a classic French pastry that dates back to the 16th century.
Flavor Profiles:
This pastry has a rich, nutty flavor from the hazelnuts and a creamy sweetness from the cream filling.
Serving Suggestions:
Serve choux à la crème as a dessert or as an afternoon snack.
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Region: French