Choux à la Crème

Name: Choux à la Crème
Yield: Makes 33
Cuisine: French
Ingredients: 10 g (¼ oz/2 tsp) cocoa powder; 10 g (¼ oz/2 tsp) freeze-dried raspberry powder; 1 quantity of Fruit Compote made with fresh apricots and apricot purée; 1 quantity of Pâte à Choux; 1 quantity of Crème Pâtissière; 75 g (2¾ oz/¾ stick) unsalted butter; 90 g (3¼ oz/scant ½ cup) caster (superfine) sugar; 100 g (3½ oz) red bean paste; 1 quantity of Crème Chantilly; 1 quantity of Chocolate Crème Chantilly; 1 quantity of Fruit Compote made with cherry purée and fresh cherries; 80 g (3 oz/½ cup) plain (all-purpose) flour; ½ quantity of Crème Pâtissière Chocolat; 11 griottine cherries marinated in kirsch (available to buy); 90 g (3¼ oz/generous ½ cup) plain (all-purpose) flour

Preparation info

Makes
33

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Choux à la crème is the pâtisserie shop version of the popular dessert, profiteroles. The idea for this pâtisserie came from the larger and more elaborately decorated sweet croquembouche, creating an individual version available to enjoy not only at celebrations, but every day. Choux à la crème is traditionally filled with crème pâtissière and crème Chantilly. The recipes for these basic components can be adapted to create a variety of different flavour combinations.

Ingredients

Europe
France
Dessert
Mediterranean
Vegetarian
Pie

Ingredients

Method