Dish

Choux à la crème

Choux à la crème are made with a simple dough that is made with flour, butter, eggs, and water. The dough is then piped onto a baking sheet and baked until golden brown. Once they are cooked, they are filled with a rich and creamy filling, such as pastry cream or whipped cream. These pastries are best served cold and can be enjoyed as a dessert or a snack.

European cuisine› Western European cuisine› French cuisine

Pastry› Sweet Pastry

Origins and history

Choux à la crème are believed to have originated in France in the 16th century. They were originally called "choux buns" and were filled with savory fillings, such as cheese or meat. It wasn't until the 19th century that they were filled with sweet fillings and became the dessert we know today.

Dietary considerations

Suitable for vegetarians. Contains gluten, dairy, and eggs.

Variations

There are many variations of Choux à la crème, including ones that are filled with chocolate, fruit, or liqueur. Some recipes also call for the addition of spices to the filling.

Presentation and garnishing

Choux à la crème are best presented on a platter or in a pastry case. They can be garnished with a dusting of powdered sugar or a drizzle of chocolate sauce for a more elegant look. To keep the Choux à la crème fresh, store them in the refrigerator until ready to serve.

Tips & Tricks

When making the dough, it's important to add the eggs one at a time and mix well after each addition. This will ensure that the dough is the right consistency. Additionally, when filling the Choux à la crème, use a piping bag to make the process easier and less messy.