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    Food » Choux a la Creme

    Choux a la Creme

    Posted: 04/15/2024 | Last updated: 04/15/2024 by Erin K. Browne 3 Comments
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    Jump to Recipe·Print Recipe

    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!

    A slice of wood set with cream puffs that are filled with a piped orange pastry cream. Squiggles of chocolate are drizzled on the top.
    These easy French cream puffs look so pretty when drizzled with chocolate and dusted with powdered sugar.

    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!

    An arrangement of choux a la creme with a yummy orange cream filling and dusted with powdered sugar.
    Skip the drizzle if you prefer - they are still gorgeous and delicious.

    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.

    pretty choux a la creme pastries arranged with piped orange pastry cream filling.
    You could even eat these pastries completely bare - the world is your oyster!

    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.
    Close up of  French cream puffs with a light orange pastry cream filling and a pretty chocolate drizzle.
    I bet you can't eat just one!

    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.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A simple pate a choux dough cream puff recipe filled with a light orange pastry cream and drizzled with chocolate. Chocolate drizzled orange cream puffs are a delightful dessert that's not too heavy!

    Choux a la Creme

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    Print Recipe
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    Filled and drizzled cream puffs using an easy pate a choux dough and a bright and tasty orange pastry cream. Drizzle with chocolate to finish the whole thing off with a sweet bang!

    • Total Time: 1 hour 5 minutes
    • Yield: 24 puffs 1x

    Ingredients

    Scale
    • Orange Pastry Cream
    • 2 cups whole milk
    • ½ cup white sugar
    • 4 large egg yolks
    • 1 orange zested
    • 2 tablespoon fresh squeezed orange juice
    • 1 tsp vanilla extract
    • ¼ mounded cup sifted cornstarch
    • 1 tablespoon butter
    • 1 tablespoon orange liqueur
    • Cream Puffs
    • 1 cup water
    • ½ cup (1 stick) unsalted butter
    • ½ teaspoon sugar
    • ¼ teaspoon salt
    • 1 cup all purpose flour
    • 4 large eggs
    • Confectioner's sugar, for dusting
    • ½ cup semi-sweet chocolate chips

    Instructions

    1. Orange Pastry Cream
    2. In a medium pan combine the milk, sugar, vanilla extract, and orange zest. Heat on medium until simmering.
    3. In a separate bowl, combine the yolks and cornstarch until smooth. It will be very thick.
    4. Once the milk mixture is at a simmer, temper the egg yolks by adding a half cup full of the hot mixture into the sugar and egg yolks while whisking constantly. Repeat with a few more half cups of the hot mixture, and then return the contents of the bowl to the pan.
    5. Stir the mixture constantly on medium heat until the mixture thickens like pudding (~ 200 degrees if using a thermometer)
    6. Strain the pastry cream through a fine meshed strainer to ensure it is completely smooth. Add the butter, orange juice, and orange liqueur if using. Stir well.
    7. Press plastic wrap directly on the surface of the pastry cream and refrigerate until chilled and ready to use.
    8. Cream Puffs
    9. Preheat the oven to 425F
    10. Place the water, butter, sugar, and salt in a saucepan over medium-high heat and cook until the butter is melted and the mixture is simmering.
    11. Dump in the flour all at once and stir for about 5 minutes, or until the dough gathers itself into a ball and a film begins to form on the bottom of the pot.
    12. Transfer the dough to a mixing bowl, and beat on medium speed for 1-2 minutes.
    13. Add the eggs, one at a time, while continuing to beat. Allow each egg to become fully incorporated, before adding the next.
    14. Pipe or spoon 1.5 inch dough rounds onto parchment-lined baking sheets, allowing about 3 inches in between each puff. Use your finger to round off the top of each round.
    15. Bake for 20-30 minutes, depending on size. Puffs are done when they are puffed, golden brown, hollow, dry, and light. Allow to cool before filling.
    16. Assemble the Puffs
    17. Use a serrated edge knife to cut each puff in half. Spoon or pipe filling on the bottom half of each puff, and replace the top. Dust with powdered sugar.
    18. Place chocolate chips into the bottom corner of a microwave-safe plastic bag. Microwave for 20-30 seconds or until chocolate is melted. Massage the bag with your fingers after each 15 second increment (careful, it may be hot). Snip a tiny corner of the bag off and drizzle chocolate over the assembled puffs.

    Notes

    Note: I wanted a firm pastry cream that I could pipe into the puffs and have it hold its shape, so that's why I used a larger amount of cornstarch. If you prefer a looser cream, start with a little less cornstarch and alter the consistency as needed.

    • Author: Erin Browne
    • Prep Time: 20 mins
    • Cook Time: 45 mins
    • Category: Dessert
    • Method: Oven and Stovetop
    • Cuisine: French

    Nutrition

    • Serving Size: 1 cream puff
    • Calories: 136
    • Sugar: 10g
    • Sodium: 49mg
    • Fat: 6.5g
    • Saturated Fat: 3.5g
    • Carbohydrates: 16g
    • Fiber: 0.5g
    • Protein: 3g
    • Cholesterol: 70mg

    Did you make this recipe?

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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.

    Not ready to make some French cream puffs just yet? Save this recipe for later!  Pin this post to your dessert boards using the image below, or share on social media using the buttons at the top and bottom of this post.

    Thank you for visiting my blog!

    A simple pate a choux dough cream puff recipe filled with a light orange pastry cream and drizzled with chocolate.
    Pin for Later!

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    About Erin K. Browne

    Erin K. Browne is an author of a cookbook (The Unofficial Dollywood Cookbook, Simon & Schuster/Adams Media) and Dollywood guide (The Ultimate Guide to Dollywood, Simon & Schuster/Adams Media) She has over two decades experience with recipe development. Erin is a mom of two human babies and a sweet kitty named Biscuit Fingers ("Ketto"). She loves comfy clothes, sarcastic t-shirts, and reading thrillers. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Bev

      April 15, 2024 at 4:13 pm

      These were absolutely fantastic! Thanks for this recipe.






      Reply
    2. nicole (thespicetrain.com)

      January 08, 2019 at 9:58 pm

      So gorgeous, love that beautiful shiny drizzle and the orange pastry cream sounds to die for. Thanks for sharing, Erin! 🙂

      Reply
    3. Kara@K&R Adventures

      December 13, 2018 at 12:07 pm

      Love cream puffs and these look divine!

      Reply

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