Choux a la Creme

Choux à la crème, also known as French cream puffs, are delicate pastry shells made from choux pastry dough. These light and sweet delights are filled with a delicate fresh orange pastry cream. Perfect for beginners wanting to try something a little fancy in the kitchen, this is an easy dessert that you'll fall in love with as soon as you try!

Why You Should Make This Recipe

Sometimes it's nice to have something sweet that doesn't hit your digestive system so hard that you feel like lying down afterwards.  These chocolate-drizzled orange cream puffs are just the ticket. This recipe for choux a la creme start with a light and airy pate a choux dough, filled with a citrusy orange pastry creme, and finished with a dusting of powdered sugar and chocolate drizzle (the toppings are optional, but c'mon...)

What Is Choux A La Creme?

Choux à la crème is a classic French dessert made from choux pastry dough, which is a light pastry dough used to make various items like éclairs, profiteroles, and cream puffs. The dough is piped into small rounds or elongated shapes and baked until it puffs up and forms a hollow interior. Once cooled, the pastries are typically filled with flavored cream, custard, or whipped cream. They are often topped with a glaze or dusted with powdered sugar for an added touch of sweetness. Choux à la crème is beloved for its delicate texture and varied filling combinations. What are we waiting for? Let's make it!

Pate A Choux Dough Basics

The puffs are made from a basic pate a choux pastry dough.  It's a really lovely dough that's relatively simple to make and it comes together so nicely!  I was surprised at how easy it was to work with, and now I'm excited to explore other ways of using this dough. Don't be intimidated by the idea of a French, fancy-sounding pastry. Anyone can make this dough, and it's so satisfying to see the dough puff up in the oven.

This dough is made by cooking together water, butter, flour, and salt until it forms a thick paste. Then, eggs are gradually mixed in until the dough becomes smooth and glossy. This dough is unique because it contains a high moisture content, which creates steam during baking, causing it to puff up and form hollow interiors. It's the perfect base for filling with sweet or savory fillings, making it a staple of French pastry baking.

Now Let's Talk about Pastry Cream

Pastry cream, also known as crème pâtissière in French, is a rich and creamy custard filling commonly used in pastries, cakes, and desserts. It's made by heating milk (or a combination of milk and cream) with sugar and flavorings (such as vanilla or citrus zest) until steaming. Then, a mixture of egg yolks and cornstarch (or flour) is gradually whisked into the hot liquid to thicken it into a smooth and velvety custard. The mixture is cooked until it reaches the desired thickness, then strained to remove any lumps and cooled before using. Pastry cream is incredibly versatile and can be flavored in various ways to complement different desserts, such as adding chocolate for a chocolate pastry cream or incorporating fruit purees for a fruity twist.

Now, in my choux a la creme recipe, I chose to make a bright and lovely orange-flavored pastry cream that keeps the dessert light and lovely.

How To Modify This Recipe

If you want to try some different flavors to add variety to this base recipe, let's look at some other fun ways you can put your own individual spin on your homemade choux a la cremes!

• Use Different Drizzles: try white, dark, or milk chocolate drizzles, use colored chocolate melts to match a special occasion.
• Use different citrus flavors: Try lemon or lime instead of orange or use a combination.
• Experiment with piping tips: Using different pastry tips will give slightly different looks to the finished dessert. Try open star, closed star, round, etc.

How To Store Leftovers

To store leftover choux à la crème, it's best to keep them in an airtight container in the refrigerator. Here's a simple guide:

1. Allow the choux à la crème to cool completely at room temperature before storing them. This helps prevent condensation from forming inside the container.
2. Place the cream puffs in a single layer inside an airtight container, ensuring they are not crowded or touching each other too closely.
3. If you have multiple layers of cream puffs, separate them with parchment paper or wax paper to prevent sticking.
4. Seal the container tightly and store it in the refrigerator. Choux à la crème can typically be stored in the refrigerator for up to 2-3 days.
5. When ready to enjoy, you can either eat them cold or allow them to come to room temperature for a few minutes before serving.
6. Note that the pastry may lose some of its crispiness over time, but the flavor should remain delicious.

Avoid freezing choux à la crème as the texture of the pastry and the cream filling may not hold up well after thawing. It's best to consume them within a few days for the best taste and texture.

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Frequently Asked Questions (FAQ)

1. Can I make orange filled choux à la crème ahead of time? Yes, you can make the pastry shells and the orange pastry cream ahead of time. Store the unfilled pastry shells in an airtight container at room temperature and the orange pastry cream in the refrigerator. Fill the shells with the cream just before serving to maintain their crispiness.
2. Can I freeze orange filled choux à la crème? It's not recommended to freeze orange filled choux à la crème as the texture of the pastry and the cream filling may be affected after thawing. It's best to consume them fresh or store them in the refrigerator for a few days.
3. Can I customize the flavor of the filling? Yes, you can customize the flavor of the filling to your preference. Instead of orange pastry cream, you can also use other flavors such as vanilla, chocolate, coffee, or fruit-flavored creams.
4. How do I prevent the pastry shells from becoming soggy? To prevent the pastry shells from becoming soggy, ensure they are completely cooled before filling them with the orange pastry cream. Additionally, store them in an airtight container in the refrigerator to maintain their crispiness.

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