Choux a la creme (with French style)
This dessert was made by my partner for my birthday. It is not vegan, but I want to post it because it was done with a lot of love. It was my first birthday in France, far from my family, and he made me feel like a queen. He made a spectacular decoration and he cooked me 3 desserts!
It is a French gateau called choux a la creme (it would be something like cream balls). Here I left you the recipe.
Ingredients
- 3 eggs
- 250 ml of water
- 100 g of wholemeal flour
- 50 g of butter
- 1 pinch of salt
For the pastry cream
- 1/2 l of milk
- 100 g of sugar mascabo or syrop de agave
- 4 buds
- 45 g of cornstarch
Preparation
- Preheat the oven to a temperature of 250ºC
- Put a pot with water to boil with butter and salt. When the butter is melted, remove the pot from the heat and add the flour, moving the mixture vigorously until you get a lump-free dough.
- When it is homogeneous, put on fire a few seconds to evaporate the water
- Beat the 3 whole eggs and add them slowly to the dough, while mixing
- The dough once it is ready must be placed in a pastry bag. Enmantecar and flour a baking tray. In this tray go putting together the dough balls with the pastry bag
- Bring the balls to the oven at 200º C until they are golden brown and the dough is cooked
For the pastry cream
- Heat the milk together with half the sugar.
- Beat the yolks with the remaining sugar and cornstarch in a bowl. When this mixture is well prepared, add the milk little by little and mix
- Continue this procedure until all the milk is placed with the yolks, the sugar and the cornstarch. Then bring to the heat until it thickens
- When this thick, take the cream out of the fire
To fill the balls with the cream you have to make a small cut in the balls, and add the pastry cream little by little with the sleeves.
Originally in France, a tower is made with these cream balls and bathed in caramel.
My partner put them together with fruits and I am spectacular.
