Fashion and Food for your Tastebuds

Saturday, June 12, 2010

Choux a la Creme

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Choux a la crème. Or otherwise known as a cream puff is the Parisian petit treat that I made. Looking into all of the wonderful windows of pastries, I saw these precious little choux a la crème and I thought to myself ‘I must make these!’ The dough that is made for these desserts is called a choux. This particular dough is used to make other desserts like eclairs and profiteroles. The only main difference is the shape that you chose to make the dough in and the filling. 
Even though French pastries are harder to make than other desserts and definitely more time consuming, I love the challenge. But what I love more is the final product and how beautifully these little petit treats come to life. Why is it that every French pastry looks like a work of art? Well here is my attempt at being an artist! Yes the process was long, but the end product was worth it!
 
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I began with making the pastry cream as it needed to chill overnight in the fridge. I used a basic pastry cream recipe, beating egg yolks and sugar in a mixer, adding the cornstarch and heating it in a saucepan so it thickens. I placed the cream in a bowl, covered it with plastic rap and let it cool for a few hours. Now to the dough! (or the choux) Making this wasn’t as hard as I thought it would be. In a saucepan I brought the milk, water, sugar, salt and butter to a boil. I removed it from the heat andand then mixed in the flour. I put it back on the heat and cooked it until it was no longer sticky.  I transferred the dough to an electrical mixer and then added the eggs one at a time. Now came making the choux into medium size rounds using my piping bag. 
  After filling my choux with the chilled pastry cream it was time for the pink fondant. Now this was the most challenging part. The recipe I was using was a French one which called for pastry fondant cream, which was nearly impossible to find here. So I decided to take regular white rolled fondant, melt it in a sauce pan so it became a liquid form, added my pink food coloring and dipped the top of my choux in the liquid fondant and left it to dry. I am not sure if the Parisian pastry chefs do it the same way, but it worked for me! Last post I talked about the chocolate bug, well now, I’ve caught the French pastry bug.  
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22 comments:

  1. What a beautiful blog! These Choux la creme are works of art! I luv French pastries and these are inspiring. Beautiful presentation.

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  2. Gorgeous! I'm so happy I found your blog! What an amazing pastries & sweets! Beautifully photographed as well! I'm a new follower.

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  3. this is so PRETTY! pretty pastry with pretty pictures, ahhh <3

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  4. wow what a nice blog. really glad you liked mine.

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  5. some of my fondest memories were walking around French neighbourhood patisseries. I found the gorgeous desserts inspiring and drool-worthy. Thanks for visiting my blog so that I could find yours! Nice-looking cream puffs!

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  6. These are wonderful - so elegant. Paris is a wonderful city - glad you had fun.

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  7. Such a pretty, elegant blog! I am completely seduced by the lovely photos!

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  8. Bonjour Christiana,
    Looks so delicious, and your photos are marvelous. There really is something about Paris that inpsires isn't there?
    Thank you so much for coming by to visit and your kind comment. I'l a new follower too!
    Bonne semaine,
    Mimi

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  9. if anything deserves a few posts, it's the pastries in paris! this is the ultimate dainty treat, and your work is beautiful. bravo!

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  10. Thanks for your post on my blog! Just checking yours out, and everything looks soo good! Funny thing, I've got Choux pastry on my list of things to make and blog about too! I'm off to Paris for the day tomorrow, so will no doubt be looking at all the lovely pastries and planning on what I'm going to make, and just looking for ideas. So pretty!

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  11. Hola Christiana!!

    As I do not know if you speak espanish,left you the comment on my terrible English. Sorry for that.

    Your blog is so cute! So warm and full of delicious, that I don´t lie you, if I tell you from today I´m your fan ;)

    The choux is perfect and sweet, thanks for share with us, so many great recipes.

    1 bico(kiss).

    *hope to see you on my blog soon,I will return to yours.

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  12. I am sitting in the airport on my way to France. Your post inspired me! You are right the French know how cook and bake. I am planning to enjot it while traveling in this beautiful country.

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  13. you make me soo hungry, i miss my kitchen titi!

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