And there is something that I love ordering in a Parisian bakery: le choux a la crème or Cream Puff. It is both super light yet incredibly decadent!
This recipe is classic but very easy -I promise! And you will end up with airy, tender, and delicious Cream Puffs. Note that you can have the savory version, gougères, by swiping the sugar by shredded Emmental cheese. Or even the éclairs by changing the shape and adding a flavored glazed.
Preparation Time: 1h15 min
Cook Time: 40 min
Rest Time: 30 min
3/4 cup water
3/4 cup flour
3 eggs, at room temperature
6 tbsp unsalted butter, at room temperature
2 tsp sugar
1/2 tsp salt
CHOCOLATE & HAZELNUT FILLING
5 tbsp Chocolate & Hazelnut spread, like this one from L'Epicurien
2,5 cups heavy cream
1 tbsp powdered sugar
- Make the Cream Puffs - In a medium saucepan, combine the water, butter, sugar, and salt. Heat very gently until the butter has melted, then increase the heat and bring the liquid to the boil. As soon as it’s bubbling, lower the heat and add all of the flour at once. Stir vigorously with a wooden spoon, then cook until the dough pulls away from the side of the pan, 1 to 2 minutes. Remove the saucepan from the heat and let stand for a couple of minutes, stirring a few times to cool down the dough. Add the eggs one at a time, beating constantly and thoroughly between additions: the dough should be smooth and shiny.
- Make the Cream Puffs - Heat the oven to 390F. Transfer the dough to a piping bag fitted with a large round nozzle, and pipe 30 walnut-sized balls, spaced apart for rising. Dip your finger in a little water to smooth out any bumps in the dough, then put the tray in the oven and bake for 30-35 minutes until the Cream Puffs are puffed, golden and crisp. Turn off the oven and leave the Cream Puffs in for another 30 minutes, then transfer to a wire rack to finish cooling.
- Make the Chocolate & Hazelnut Filling - In a bowl, combine the Chocolate & Hazelnut spread, heavy cream, and powdered sugar. Whip to soft peaks with electric beater if needed.
- Assemble - Wait until the Cream Puffs are cold. Then poke holes in the bottom of each bun with a small piping nozzle. Spoon the filling into a bag fitted with a small nozzle, and pipe into the Cream Puffs until they feel heavy and the cream wants to squirt back out.
She is the co-founder of Bon Appétit Box. She was born & raised in Montpellier in the South of France and then spent 5 years exploring the culinary offerings of Paris. In her free time, she loves to walk on the beach watching the sea scenery in every season. When she comes back to France, her favorite thing is to sit outside with friends and enjoy some cheese (she’s a fan of Roquefort!) with a glass of red wine of course!