\nClassic Cream Puffs Recipe<\/p>\n
Discover the versatility and deliciousness of choux pastry with these 20 mouth-watering recipe ideas! Whether you’re a beginner or a seasoned baker, this classic French dough can be used to create a wide range of sweet and savory treats for every occasion. From creamy puffs and \u00e9clairs to savory pastries and dessert-like creations, the possibilities are endless.<\/p>\n
In this article, we’ll dive into the world of choux pastry and explore 20 delectable recipes that showcase its versatility. Whether you’re looking for a classic cream puff or something more unique like matcha cream puffs or pistachio religieuse, we’ve got you covered. So grab your apron, preheat your oven, and get ready to indulge in the world of choux pastry!<\/p>\n
\nClassic Cream Puffs Recipe<\/p>\n
These creamy, airy pastries are a timeless favorite, perfect for special occasions or everyday indulgence.<\/p>\n
Ingredients:<\/p>\n
– 1 cup (2 sticks) unsalted butter, softened
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup all-purpose flour
\n– 1\/2 teaspoon salt
\n– 1\/2 cup whole milk
\n– 2 large eggs
\n– 1\/2 teaspoon pure vanilla extract<\/p>\n
Instructions:<\/p>\n
1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper.
\n2. In a medium saucepan, combine butter, sugar, and 1\/4 cup water. Bring to a boil over medium heat; reduce heat to low and simmer for 5 minutes or until the mixture forms a smooth paste.
\n3. Remove from heat and let cool slightly. Whisk in flour and salt.
\n4. In a separate bowl, whisk together milk, eggs, and vanilla extract. Gradually add the dry mixture to the wet mixture, whisking until smooth.
\n5. Pipe onto prepared baking sheet using a pastry bag fitted with a large round tip.
\n6. Bake for 15-20 minutes or until golden brown.<\/p>\n
Cooking Time:<\/strong> 15-20 minutes<\/p>\n Yield: About 12-15 cream puffs<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup (200g) all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> Approximately 30-40 minutes<\/p>\n A classic French dessert, Paris-Brest is a flaky puff pastry cake filled with a creamy praline caramel. This recipe combines the two to create an indulgent treat.<\/p>\n Ingredients:<\/p>\n – 1 sheet of puff pastry, thawed Praline Cream Recipe:<\/p>\n – 1 cup heavy cream Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Note: The praline cream recipe makes about 1 cup, which is enough for this Paris-Brest. You can also use leftover praline cream as a topping for other desserts or as a dip for fruit.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup (2 sticks) unsalted butter, cut into small pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup (120g) all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of frozen puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of frozen puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup (200g) all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup (200g) all-purpose flour Lemon Curd Filling:<\/strong><\/p>\n – 1 cup (200g) granulated sugar Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Assembly:<\/strong><\/p>\n 1. Fill a cooled choux shell with lemon curd. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of frozen puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Roll out puff pastry and cut into rectangles. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Enjoy your delicious Chocolate Hazelnut \u00c9clairs!<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup (2 sticks) unsalted butter, cut into small pieces Instructions:<\/strong><\/p>\n 1. Preheat the oil in a deep frying pan to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> About 10-12 minutes total, including frying time.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 15-20 minutes (for choux) + 30 minutes (to assemble and chill)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup (2 sticks) unsalted butter, at room temperature Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup (200g) all-purpose flour Salted Caramel Filling:<\/strong><\/p>\n – 1 cup (200g) granulated sugar Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup (200g) all-purpose flour Step-by-Step Instructions:<\/strong><\/p>\n 1. Preheat the oven to 425\u00b0F (220\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> About 30-40 minutes, including preparation and baking time.<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Streusel Topping:<\/strong> Combine dry ingredients and butter in a small bowl. Mix until crumbly. Add sliced almonds and mix until well combined.<\/p>\n Indulge in the world of French patisserie with these 20 scrumptious choux pastry recipes. From classic cream puffs to innovative creations, this collection has something for every occasion. Try making creamy eclairs, decadent religieuse, or delicate profiteroles filled with ice cream. Perfect for special events, everyday treats, or simply satisfying your sweet tooth.<\/p>\n","protected":false},"excerpt":{"rendered":" Discover the versatility and deliciousness of choux pastry with these 20 mouth-watering recipe ideas! Whether you’re a beginner or a seasoned baker, this classic French dough can be used to create a wide range of sweet and savory treats for every occasion. From creamy puffs and \u00e9clairs to savory pastries and dessert-like creations, the possibilities … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":28895,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-29064","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=29064"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29064\/revisions"}],"predecessor-version":[{"id":29065,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29064\/revisions\/29065"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/28895"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=29064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=29064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=29064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Chocolate \u00c9clairs<\/h2>\n
\nElevate your dessert game with these classic French pastries filled with rich chocolate cream and topped with a smooth glaze.<\/p>\n
\n– 1\/2 cup (100g) confectioners’ sugar
\n– 1\/4 teaspoon salt
\n– 1\/2 cup (120ml) whole milk
\n– 1\/4 cup (60g) unsalted butter, melted
\n– 1\/2 cup (120g) granulated sugar
\n– 2 large egg whites
\n– 1\/2 cup (120g) high-quality dark chocolate chips or chunks
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. Whisk together flour, confectioners’ sugar, and salt. Add milk, melted butter, and granulated sugar; whisk until smooth.
\n3. Beat egg whites until stiff peaks form. Fold into the batter until well combined.
\n4. Pipe long, thin strips onto the prepared baking sheet.
\n5. Bake for 15-20 minutes or until puffed and golden brown.
\n6. Allow \u00e9clairs to cool completely. Fill with chocolate cream and top with a smooth glaze.<\/p>\nParis-Brest with Praline Cream<\/h2>\n
\nParis-Brest with Praline Cream Recipe<\/p>\n
\n– 1\/2 cup praline cream (see below for recipe)
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon vanilla extract<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup caramel sauce
\n– 1 tablespoon unsalted butter, softened
\n– 1 teaspoon vanilla extract<\/p>\n
\n2. Roll out puff pastry to a thickness of about 1\/8 inch.
\n3. Spread praline cream evenly over the center of the pastry, leaving a 1-inch border on either side.
\n4. Fold the pastry in half over the filling, pressing edges to seal.
\n5. Brush top with egg wash and sprinkle with granulated sugar.
\n6. Bake for 25-30 minutes or until golden brown.<\/p>\nGoug\u00e8res with Gruy\u00e8re Cheese<\/h2>\n
\nThese crispy, cheesy puffs are a classic French appetizer that’s perfect for any occasion. Made with Gruy\u00e8re cheese and served warm, they’re sure to be a hit.<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon baking powder
\n– 3 large eggs
\n– 1\/2 cup whole milk
\n– 2 cups Gruy\u00e8re cheese, grated
\n– Fresh thyme leaves for garnish (optional)<\/p>\n
\n2. In a medium saucepan, combine butter and water. Bring to a boil over high heat; then reduce heat to medium-low and simmer for 5 minutes.
\n3. Remove from heat and add flour, salt, and baking powder. Stir until smooth.
\n4. Add eggs one at a time, whisking well after each addition. Stir in milk.
\n5. Pour mixture into a piping bag fitted with a large star tip. Pipe small rounds onto the prepared baking sheet.
\n6. Sprinkle grated Gruy\u00e8re cheese over the puffs.
\n7. Bake for 15-20 minutes or until golden brown. Serve warm, garnished with thyme leaves if desired.<\/p>\nStrawberry Choux Crown<\/h2>\n
\nElevate your dessert game with this elegant Strawberry Choux Crown, perfect for special occasions or as a sweet treat any time of the year. This show-stopping pastry is filled with a delightful strawberry filling and topped with a sweet glaze.<\/p>\n
\n– 1\/2 cup unsalted butter, melted
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon salt
\n– 1\/2 cup whole milk
\n– 2 large eggs
\n– Strawberry filling (homemade or store-bought)
\n– Confectioners’ sugar, for dusting
\n– Glaze: powdered sugar and water<\/p>\n
\n2. In a medium saucepan, combine milk, butter, sugar, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes.
\n3. Remove from heat and let cool slightly. Add eggs one at a time, whisking well after each addition.
\n4. Pour mixture into a piping bag fitted with a large round tip.
\n5. Pipe onto prepared baking sheet in desired shape (e.g., crown or ring).
\n6. Bake for 20-25 minutes or until golden brown.
\n7. Allow to cool completely before filling and glazing.<\/p>\nMatcha Cream Puffs<\/h2>\n
\nElevate your snack game with these delicate matcha-infused cream puffs, perfect for a quick indulgence or as a thoughtful gift.<\/p>\n
\n– 1\/2 cup (60g) confectioners’ sugar
\n– 1\/4 teaspoon salt
\n– 1\/2 cup (115g) unsalted butter, softened
\n– 1 large egg
\n– 1 teaspoon matcha powder
\n– 1 cup (240ml) heavy cream
\n– Powdered sugar for dusting<\/p>\n
\n2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
\n3. Add softened butter; mix until a dough forms.
\n4. Roll out the dough on a floured surface to about 1\/8 inch thickness. Cut into desired shapes (e.g., circles or squares).
\n5. Bake for 15-20 minutes, or until golden brown.
\n6. Allow puffs to cool completely.
\n7. In a separate bowl, whip heavy cream and matcha powder until stiff peaks form.
\n8. Assemble by placing a spoonful of whipped cream on top of each puff; dust with powdered sugar.<\/p>\nSavory Choux au Fromage<\/h2>\n
\nElevate your appetizer or snack game with this rich and indulgent French-inspired pastry. Savory Choux au Fromage is a simple yet impressive treat that combines the flakiest puff pastry with a decadent cheese filling.<\/p>\n
\n– 1\/2 cup grated Gruy\u00e8re or Emmental cheese
\n– 1\/4 cup grated Parmesan cheese
\n– 1\/4 cup chopped fresh parsley
\n– 2 cloves garlic, minced
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper<\/p>\n
\n2. Roll out puff pastry on a lightly floured surface to a thickness of about 1\/8 inch.
\n3. In a bowl, mix together cheese, parsley, garlic, salt, and pepper.
\n4. Spread the cheese mixture evenly over the center of the pastry, leaving a 1-inch border.
\n5. Fold the borders over the filling, pressing gently to seal.
\n6. Brush top with egg wash (beaten egg mixed with a little water) for a golden glaze.
\n7. Bake for 20-25 minutes or until golden brown.<\/p>\nPistachio Religieuse<\/h2>\n
\nThis classic French dessert is a show-stopper, with layers of flaky puff pastry, creamy pistachio filling, and a drizzle of caramel sauce. With this recipe, you can impress your friends and family with an authentic French treat.<\/p>\n
\n– 1 cup confectioners’ sugar
\n– 2 tablespoons unsalted butter, softened
\n– 1\/4 cup chopped fresh pistachios
\n– 1 tablespoon granulated sugar
\n– 1\/2 teaspoon salt
\n– 1\/2 cup heavy cream
\n– Caramel sauce (store-bought or homemade)<\/p>\n
\n2. Roll out puff pastry and cut into 12 equal squares.
\n3. In a bowl, mix confectioners’ sugar, butter, pistachios, granulated sugar, and salt.
\n4. Spread a tablespoon of the mixture onto each pastry square, leaving a 1\/2-inch border around edges.
\n5. Fold squares in half diagonally to form triangles.
\n6. Bake for 20-25 minutes or until golden brown.
\n7. Let cool before drizzling with caramel sauce.<\/p>\nChoux Pastry Profiteroles with Ice Cream<\/h2>\n
\nExperience the classic French pastry, profiterole, elevated by the addition of creamy ice cream. These crispy, airy treats are filled with your favorite flavors and perfect for special occasions or everyday indulgence.<\/p>\n
\n– 1\/2 cup (100g) butter, cubed
\n– 1\/4 cup (50g) granulated sugar
\n– 4 large eggs
\n– Salt to taste
\n– Flavorful ice cream of your choice (e.g., vanilla, chocolate)<\/p>\n
\n2. In a medium saucepan, combine butter, sugar, and salt. Bring to a boil over high heat, then reduce heat to medium and cook for 5 minutes or until the butter melts.
\n3. Remove from heat and let cool slightly. Add eggs one at a time, beating well after each addition.
\n4. Gradually add flour and beat until smooth.
\n5. Pipe into small balls onto prepared baking sheet. Bake for 15-20 minutes or until golden brown.
\n6. Allow to cool completely before filling with ice cream.<\/p>\nRaspberry Choux Swans<\/h2>\n
\nLighten up your dessert table with these elegant and delicious Raspberry Choux Swans. Flaky, buttery pastry filled with sweet and tangy raspberry cream, perfect for special occasions or everyday indulgence.<\/p>\n
\n\u2022 1 cup all-purpose flour
\n\u2022 2 tablespoons unsalted butter, melted
\n\u2022 1\/2 cup whole milk
\n\u2022 1\/4 teaspoon salt
\n\u2022 1\/4 teaspoon granulated sugar
\n\u2022 1\/2 cup confectioners’ sugar
\n\u2022 1\/2 cup raspberry jam
\n\u2022 1\/2 cup heavy cream
\n\u2022 Fresh raspberries for garnish<\/p>\n
\n1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper.
\n2. In a medium bowl, whisk together flour, melted butter, milk, salt, and granulated sugar.
\n3. Roll out puff pastry on a lightly floured surface to a thickness of about 1\/8 inch.
\n4. Cut out rectangles of dough, about 3 inches wide and 6 inches long.
\n5. Spoon a small amount of raspberry jam onto one end of each rectangle, leaving a 1-inch border.
\n6. Fold the other end over the filling, forming a swan shape. Place on prepared baking sheet.
\n7. Bake for 20-25 minutes or until golden brown.<\/p>\nCaramel-Dipped Choux Buns<\/h2>\n
\nElevate your pastry game with these buttery, crispy choux buns smothered in a rich caramel glaze. Perfect for serving as a sweet treat or dessert.<\/p>\n
\n– 1 cup (2 sticks) unsalted butter, cut into small pieces
\n– 1\/2 cup all-purpose flour
\n– 1\/2 teaspoon salt
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup whole milk
\n– 2 large eggs
\n– Caramel glaze (store-bought or homemade)
\n– Confectioners’ sugar, for dusting<\/p>\n
\n1. Preheat oven to 425\u00b0F (220\u00b0C). Line a baking sheet with parchment paper.
\n2. In a medium saucepan, combine butter, flour, and salt. Cook over medium heat, stirring constantly, until mixture pulls away from sides (about 5 minutes).
\n3. Gradually add milk and sugar, whisking until smooth. Bring to a boil; then reduce heat and simmer for 10 minutes.
\n4. Remove from heat and let cool slightly. Whisk in eggs until well combined.
\n5. Pour batter into a piping bag fitted with a large round tip. Pipe into desired shapes (e.g., balls or logs).
\n6. Bake for 15-20 minutes, or until golden brown. Allow to cool completely.
\n7. Dip cooled choux buns in caramel glaze and dust with confectioners’ sugar.<\/p>\nLemon Curd-Filled Choux<\/h2>\n
\nElevate your dessert game with this creamy lemon curd filling sandwiched between crispy, airy choux pastry.<\/p>\n
\n– 1\/2 cup (100g) unsalted butter, softened
\n– 1\/2 cup (120ml) whole milk
\n– 2 large eggs
\n– 1\/4 teaspoon salt
\n– Lemon curd filling (see below)
\n– Confectioners’ sugar, for dusting<\/p>\n
\n– 3 tablespoons freshly squeezed lemon juice
\n– 1\/2 cup (120ml) unsalted butter, softened
\n– 2 large egg yolks
\n– Salt, to taste<\/p>\n
\n2. In a medium saucepan, combine flour, butter, milk, eggs, and salt. Cook over medium heat, stirring constantly, until the mixture pulls away from the sides of the pan, about 5 minutes.
\n3. Remove from heat and let cool slightly.
\n4. Pipe the choux pastry into desired shapes onto the prepared baking sheet.
\n5. Bake for 15-20 minutes or until golden brown.
\n6. Allow to cool completely before filling with lemon curd.<\/p>\n
\n2. Dust with confectioners’ sugar and serve.<\/p>\nChocolate Hazelnut \u00c9clairs<\/h2>\n
\nThese \u00e9clairs are a perfect combination of creamy hazelnut filling, rich chocolate ganache, and flaky pastry. With just a few ingredients and simple steps, you’ll be enjoying these indulgent treats in no time.<\/p>\n
\n– 1 cup (200g) hazelnuts, toasted and chopped
\n– 1\/2 cup (120g) confectioners’ sugar
\n– 2 tablespoons unsalted butter, softened
\n– 2 cups (400ml) heavy cream
\n– 1 cup (200g) dark chocolate chips
\n– Powdered sugar for dusting<\/p>\n
\n2. In a bowl, mix together hazelnuts, confectioners’ sugar, and butter until well combined.
\n3. Spread the hazelnut mixture onto one half of each rectangle, leaving a 1\/4 inch border.
\n4. Fold the other half over the filling and press edges to seal.
\n5. Brush tops with heavy cream and bake for 20-25 minutes or until golden brown.
\n6. Allow \u00e9clairs to cool before drizzling with melted chocolate.<\/p>\nChoux Pastry Beignets<\/h2>\n
\nThese classic French treats are a delightful combination of light and airy dough, crispy exterior, and sweet indulgence. Perfect for snacking or as a dessert topping.<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon sugar
\n– 1\/2 cup whole milk
\n– 2 large eggs
\n– Vegetable oil for frying
\n– Powdered sugar for dusting (optional)<\/p>\n
\n2. In a medium saucepan, combine butter, flour, salt, and sugar. Cook over medium heat, stirring constantly, until mixture forms a ball (about 3-4 minutes).
\n3. Remove from heat and gradually add milk, whisking until smooth.
\n4. Let cool slightly, then stir in eggs until fully incorporated.
\n5. Using a piping bag or spoon, drop dough into hot oil, forming beignets (about 1\/4 cup each).
\n6. Fry for 2-3 minutes on each side, or until golden brown and puffed up.
\n7. Drain excess oil with paper towels and dust with powdered sugar (if desired).<\/p>\nTiramisu-Filled Choux<\/h2>\n
\nA French-Italian fusion dessert, Tiramisu-Filled Choux combines the lightness of puffed pastry with the richness of coffee-soaked ladyfingers and creamy mascarpone cheese.<\/p>\n
\n– 1\/4 cup unsalted butter, melted
\n– 1\/2 cup whole milk
\n– 1 egg, beaten
\n– 1 tsp salt
\n– 1\/2 cup granulated sugar
\n– 8-10 ladyfingers
\n– 1 cup strong brewed coffee
\n– 12 oz mascarpone cheese
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. In a medium saucepan, combine milk, melted butter, and sugar. Bring to a boil over high heat.
\n3. Remove from heat; add flour and whisk until smooth. Let cool slightly.
\n4. Beat in the egg until well combined.
\n5. Pipe onto prepared baking sheet in desired shape.
\n6. Bake for 15-20 minutes or until golden brown.
\n7. Allow choux to cool completely.
\n8. Dip each ladyfinger into coffee, then fill cooled choux with mascarpone cheese mixture.<\/p>\nChai-Spiced Cream Puffs<\/h2>\n
\nElevate your pastry game with these aromatic cream puffs infused with the comforting flavors of chai. Perfect for a cozy afternoon or as a unique dessert offering.<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup all-purpose flour
\n– 1 teaspoon ground cinnamon
\n– 1\/2 teaspoon ground cardamom
\n– 1\/4 teaspoon ground ginger
\n– 1\/4 teaspoon ground cloves
\n– 1\/2 cup heavy cream
\n– 2 tablespoons unsalted butter, softened
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. Roll out puff pastry to a thickness of about 1\/8 inch. Cut into 3-inch squares.
\n3. In a small bowl, mix together sugar, flour, cinnamon, cardamom, ginger, and cloves.
\n4. Brush pastry squares with softened butter, then sprinkle with chai spice mixture.
\n5. Fold each square in half to form a triangle, pressing edges to seal.
\n6. Place triangles on prepared baking sheet, leaving about 1 inch of space between each puff.
\n7. Bake for 20-25 minutes or until golden brown.
\n8. Allow puffs to cool before filling with whipped cream and dusting with confectioners’ sugar.<\/p>\nBlueberry Mascarpone Choux<\/h2>\n
\nElevate your dessert game with this show-stopping Blueberry Mascarpone Choux, a French-inspired pastry filled with sweet and tangy blueberries.<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 4 large eggs
\n– 1\/2 cup all-purpose flour
\n– 1\/2 teaspoon salt
\n– 1\/2 cup whole milk, at room temperature
\n– 1\/4 cup blueberry jam
\n– 1\/2 cup fresh or frozen blueberries
\n– 8 ounces mascarpone cheese
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. In a medium saucepan, combine butter, sugar, and 1\/4 cup water. Cook over medium heat, stirring occasionally, until the butter has melted and the mixture reaches 180\u00b0F (82\u00b0C).
\n3. Remove from heat and let cool slightly. Whisk in eggs one at a time, then whisk in flour and salt.
\n4. Pour in milk and stir until smooth. Fold in blueberry jam and blueberries.
\n5. Pour batter into a piping bag fitted with a large round tip. Pipe onto prepared baking sheet in desired shapes.
\n6. Bake for 20-25 minutes or until golden brown. Allow to cool completely on wire rack.
\n7. In a small bowl, mix mascarpone cheese with confectioners’ sugar. Spoon over cooled choux pastry.<\/p>\nSalted Caramel Choux Puffs<\/h2>\n
\nThese bite-sized choux puffs are filled with a rich salted caramel filling, providing a perfect balance of sweet and salty flavors. Perfect for a dessert or snack.<\/p>\n
\n– 1\/2 cup (120ml) whole milk
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon sugar
\n– 1\/2 teaspoon unsalted butter, softened
\n– Salted caramel filling (see below)
\n– Confectioner’s sugar, for dusting<\/p>\n
\n– 1\/2 cup (120ml) heavy cream
\n– 1 tablespoon unsalted butter
\n– 1 teaspoon fleur de sel or flaky sea salt<\/p>\n
\n2. In a medium saucepan, combine milk, flour, and sugar. Cook over medium heat, stirring constantly, until the mixture pulls away from the sides, about 5 minutes.
\n3. Remove from heat and let cool slightly. Add softened butter and mix until smooth.
\n4. Pipe into desired shapes using a piping bag or spoon onto prepared baking sheet.
\n5. Bake for 15-20 minutes or until puffed and golden brown.
\n6. Fill with salted caramel filling and dust with confectioner’s sugar.<\/p>\nChoux Pastry Croquembouche<\/h2>\n
\nCreate a majestic centerpiece for your next celebration with this traditional French dessert, consisting of layers of choux pastry and creamy custard. This recipe guides you through the process of building a stunning croquembouche that’s sure to impress.<\/p>\n
\n– 1\/2 cup (100g) unsalted butter, cut into small pieces
\n– 1\/2 cup (120ml) whole milk
\n– 1 egg, beaten
\n– 1\/4 teaspoon salt
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. In a medium saucepan, combine flour and butter. Cook over low heat, stirring constantly, until the mixture forms a ball (about 5 minutes).
\n3. Remove from heat and gradually add milk, whisking continuously.
\n4. Allow the mixture to cool slightly before adding the beaten egg and salt. Whisk until smooth.
\n5. Pipe the choux pastry into desired shapes (e.g., balls or cylinders). Bake for 15-20 minutes or until golden brown.
\n6. Allow the puffs to cool completely before building the croquembouche.<\/p>\nAlmond Crunch Choux Buns<\/h2>\n
\nThese buttery, flaky buns are infused with the nutty flavor of almonds and topped with a crunchy streusel topping, making them perfect for breakfast or brunch.<\/p>\n
\n– 1 1\/2 cups all-purpose flour
\n– 1\/4 cup confectioners’ sugar
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon active dry yeast
\n– 1\/2 cup whole milk
\n– 1 large egg
\n– 2 tablespoons unsalted butter, melted
\n– 1\/4 cup sliced almonds
\n– Streusel topping (see below)<\/p>\n
\n1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper.
\n2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
\n3. In a large mixing bowl, combine yeast, milk, egg, and melted butter. Add the dry ingredients and mix until a shaggy dough forms.
\n4. Knead the dough for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
\n5. Punch down the dough, divide into 8-10 pieces, and shape into buns. Place on prepared baking sheet.
\n6. Sprinkle streusel topping over the buns. Bake for 18-20 minutes or until golden brown.<\/p>\n
\n– 1\/4 cup all-purpose flour
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon cinnamon
\n– 1\/4 teaspoon salt
\n– 1\/2 tablespoon unsalted butter, softened
\n– 1\/4 cup sliced almonds<\/p>\nSummary<\/h2>\n