Spring seems to have definitely settled here. Yesterday for the first time I took a long walk in the mountain with Ava. The fresh air did her good. For me too. I love living with the seasons. I think that, like nature, we need it. However, I must admit that this year I can’t wait to turn the page on the last few months of winter which have not been easy. The arrival of good weather is a good thing.
I wanted to prepare a « spring » dessert that was both light and gourmet, so I chose « Choux à la chantilly et framboises (cream puffs with whipped cream and raspberries). I love the combination of whipped cream and raspberries that I often use. The raspberry contrasts with the sweetness of the whipped cream, it’s a treat.
Making choux is not always easy.
Here are some additional tips to make your choux a success:
1) Weigh all the ingredients well. The quantities must be respected to the nearest gram.
2) Make a cracker, this allows the choux pastry to puff up evenly during baking.
3) Use a non-stick pan. This allows you to know if the dough is dry enough. Indeed, to know if the dough is ready, when you dry it on the fire it forms a thin film at the bottom of the pan. This film will not form with a non-stick pan.
4) Before adding the eggs, let the dough cool for a few minutes.
5) Beat the eggs into an omelette and then slowly add them to the dough. This allows you to to check its consistency. Trace a path with your finger in the middle of the dough, the edges should close)
6) Do not open the oven door until you are in the last quarter of the cooking time, otherwise the dough will fall back.
7) When you reach the last quarter of the cooking time, open the oven door quickly and close it immediately to let the steam escape.
Choux à la chantilly et framboisesSeason: spring
- raspberries 300 g
- soft semi-salted butter 50 g
- brown sugar 60 g
- flour 60 g
- water 150 g
- milk 60 g
- salt 3 g
- sugar 8 g
- butter 67 g
- flour 112 g
- egg room temperature 150 g
- liquid cream 50 cl
- powdered sugar 50 g
- vanilla pod 1
- Mix the butter, sugar and flour to obtain a ball. Spread it thinly between two sheets of baking paper. Put in the freezer while you make the choux pastry.
- Preheat oven to 250° (static cooking).
- Heat water and milk over low heat. Add salt, sugar and butter in pieces.
- Bring to a boil. Remove from the heat and add the flour all at once.
- Dry the dough by putting it back on the fire for about 1 minute.
- Pour the dough into a bowl. Let it cool for a few minutes while stirring. Add the eggs a little at a time until you have the right consistency. If you get it before you have incorporated all the eggs, stop.
- Put the dough in a piping bag and pipe choux, spacing them out on a baking paper lined baking sheet.
- Remove the cracker from the freezer. Cut out disks slightly smaller than the choux. Place a disk on each choux.
- Turn off the oven. Place the choux in the oven for 10 minutes.
- Turn the oven back on at 160° and cook for about 30 minutes.
- Remove the choux from the oven and cut a « hat » under the cracker.
- Ideally, the day before, put the cream, the bowl and the whisk in the fridge.
- Collect the vanilla seeds.
- Put the powdered sugar and the vanilla seeds in the cold bowl. Pour the cold cream on top.
- Whisk while gradually increasing the speed.
- Place a raspberry in the bottom of each choux. Fill with whipped cream. Add a few raspberries to the whipped cream. Close the choux with the "hat