Choux à la Crème

Name: Choux à la Crème
Yield: Make about 12.
Cuisine: French
Ingredients: When ready to serve, carefully cut and break off the top halves. Remove any uncooked soft dough. Fill with cold Crème Pâtissière à la Vanille. Replace tops. Put powdered sugar into a sieve and then sift over the tops of the cream puffs.; Brush cooky sheets with melted butter. Squeeze mounds of dough 2 inches in diameter and about 1½ inches high onto cooky sheets, spacing them about 3 inches apart.; Bake in 400-degree oven for 30 minutes. Brush again with egg mixture. Reduce heat to 350 degrees and bake 10 minutes. Stick each puff with an ice pick or wooden pick to let the steam escape. Bake another 10 minutes, or until brown and dried out. Cool on wire racks.; Mix 1 yolk and 2 tablespoons water. Coat the puffs with the egg mixture but do not let it run onto the cooky sheet.; Make Pâte à Chou dough. Put dough into a pastry bag with a ½-inch round nozzle, or make a pouch from foil (see Note). Fill the pastry bag with the dough.

Cream Puffs

Preparation info

Make about
12
.

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Method

Make Pâte à Chou dough. Put dough into a pastry bag with a ½-inch round nozzle, or make a pouch from foil