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🍫 Classic Choux Pastry with Cream Filling and Chocolate Glaze: A Timeless French Delight
If you’re a fan of French desserts, then you’re no stranger to the delicate, airy beauty of choux pastry. Whether it’s in the form of profiteroles, eclairs, or other delightful treats, choux pastry has earned its place as one of the most iconic creations in the pastry world. But when combined with a smooth cream filling and a decadent chocolate glaze, it becomes a dessert masterpiece that is sure to impress anyone!
In this article, we’ll guide you through making Classic Choux Pastry with Cream Filling and Chocolate Glaze—a treat that’s as delicious as it is impressive.
🥐 What is Choux Pastry?
Choux pastry (pronounced “shoe pastry”) is a light and airy pastry dough made from a combination of butter, flour, eggs, and water. Unlike other doughs, choux pastry is cooked twice: once on the stove and then in the oven, which helps create its characteristic puffiness. The result? A hollow interior that’s perfect for filling with whipped cream, pastry cream, or even savory fillings.
When paired with a rich, glossy chocolate glaze and a silky cream filling, the result is a perfect balance of textures and flavors.
🍰 Ingredients You’ll Need:
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon granulated sugar
- 4 large eggs
For the Cream Filling:
- 1 cup heavy cream (whipped)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 1/2 cup heavy cream
- 4 oz semisweet chocolate (finely chopped)
- 2 tablespoons unsalted butter
🧑🍳 Step-by-Step Instructions:
1. Making the Choux Pastry
- Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cook the Dough: In a medium saucepan, combine water, butter, salt, and sugar. Bring it to a boil over medium heat, making sure the butter melts completely.
- Add the Flour: Once the butter has melted and the water is boiling, add the flour all at once and stir vigorously with a wooden spoon. The dough will come together and pull away from the sides of the pan. Continue stirring for about 1-2 minutes to dry out the dough.
- Cool Slightly and Add Eggs: Remove the dough from the heat and let it cool for a few minutes. One at a time, add the eggs, beating them into the dough thoroughly after each addition. The dough should be smooth and glossy.
- Shape the Pastry: Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1-1.5 inches in diameter) onto the prepared baking sheet, spacing them a couple of inches apart. You can also pipe longer eclair shapes if you prefer.
- Bake: Bake for 20-25 minutes, or until the choux pastries are golden brown and puffed up. Do not open the oven door during baking, as the pastries might collapse. Once baked, turn off the oven and let them cool in the oven for 10 minutes before transferring to a wire rack to cool completely.
2. Making the Cream Filling
- Whip the Cream: In a chilled mixing bowl, beat the heavy cream and powdered sugar using an electric mixer until soft peaks form. Add the vanilla extract and continue whipping until stiff peaks form.
