Ingredients with Measurements:
-1/2 cup (120 ml) water
-1/4 cup (50 g) butter
-1/2 teaspoon (2.5 g) salt
-1/2 cup (60 g) all-purpose flour
-2 large eggs
-1/4 cup (50 g) granulated sugar
-2 tablespoons (30 ml) freshly squeezed lemon juice
-1 teaspoon (5 ml) lemon zest
-1/2 cup (120 ml) heavy cream
-1/4 cup (50 g) powdered sugar
Special Equipment Needed:
-Medium saucepan
-Whisk
-Baking sheet
-Parchment paper
-Pastry bag
-Large bowl
-Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium-high heat.
3. Reduce heat to low and add the flour all at once. Stir vigorously with a whisk until the mixture forms a ball and pulls away from the sides of the pan.
4. Transfer the mixture to a large bowl and let cool for 5 minutes.
5. Add the eggs, one at a time, beating with an electric mixer until the mixture is smooth and glossy.
6. Line a baking sheet with parchment paper and spoon the mixture into a pastry bag fitted with a large star tip.
7. Pipe the mixture into 2-inch (5 cm) circles onto the parchment paper.
8. Bake for 25 minutes, or until golden brown.
9. Let cool completely before filling.
10. In a large bowl, beat the heavy cream until soft peaks form.
11. Add the powdered sugar, lemon juice, and lemon zest and beat until stiff peaks form.
12. Fill the cooled choux with the lemon cream and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375°F (190°C)
Serving Size: Makes 12 choux
Nutritional Information:
Calories: 120
Fat: 7 g
Carbohydrates: 11 g
Protein: 2 g
Substitutions for Ingredients
-Butter: Margarine or vegetable shortening
-All-purpose flour: Whole wheat flour or gluten-free flour
-Heavy cream: Coconut cream or almond milk
-Powdered sugar: Coconut sugar or maple syrup
Variations:
-Add 1/4 teaspoon (1.25 ml) of ground cinnamon to the cream for a spiced flavor.
-Substitute orange juice and zest for the lemon juice and zest.
-Top with fresh fruit or chocolate shavings.
Tips and Tricks:
-Make sure the butter and water are at a rolling boil before adding the flour.
-Be sure to beat the eggs in one at a time for a smooth, glossy texture.
-Chill the pastry bag in the refrigerator for 30 minutes before using to make it easier to pipe the choux.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a 350°F (175°C) oven for 5 minutes, or until warmed through.
Presentation Ideas:
Serve the choux on a platter with a dusting of powdered sugar and fresh fruit.
Garnishes:
-Powdered sugar
-Fresh fruit
-Chocolate shavings
Pairings:
-Fresh berries
-Vanilla ice cream
-Coffee or tea
Suggested Side Dishes:
-Fruit salad
-Green salad
-Roasted vegetables
Troubleshooting Advice:
-If the choux are not rising, make sure the oven temperature is correct.
-If the choux are too dry, add a little more water to the mixture.
Food Safety Advice:
-Make sure all ingredients are at room temperature before beginning.
-Keep the choux refrigerated until ready to serve.
Food History:
Choux à la crème is a classic French dessert that dates back to the 16th century. It is made with a choux pastry dough that is piped into small circles and filled with a sweet cream.
Flavor Profiles:
This dessert has a light, airy texture with a sweet and tart lemon flavor.
Serving Suggestions:
Serve with fresh berries and a dusting of powdered sugar.
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Region: French