fbpx Café gourmand - Cream choux puffs recipe

Café gourmand - Cream choux puffs recipe

Café gourmand - Choux à la crème
Preparation time
15 min
Cooking time
20 min


The choux pastry:

  • 125cl milk
  • 125cl of water
  • 100g butter
  • 5g salt
  • 20g sugar
  • 150g flour
  • 4 eggs


Crunchy topping:

  • 95g butter
  • 115g of brown sugar
  • 115g flour


The confectioner’s cream:

  • 250cl milk
  • ½ vanilla pod
  • 2 big egg yolks
  • 50g of caster sugar
  • 20g custar powder (or flour)


The choux pastry : Bring the milk, water, butter, salt, and sugar to the boil. Add the flour then reduce for roughly 5 minutes on the hot plate. Remove from the heat and gently add the eggs, one at a time, mixing each one in as you go. Use a piping bag to lay out the pieces on a baking dish covered in greaseproof paper. Crunchy topping: Mix all the ingredients into a uniform paste. Use a rolling pin to flatten out the paste between two sheets of greaseproof paper. Then lay the assembly flat in the freezer. Once this is frozen, use a pastry cutter to make puff-size pieces. Place the crunchy topping on the choux and bake for 20 minutes at 180°C. The confectioner’s cream: Bring milk and vanilla pod to the boil. Whip egg yolks, caster sugar and custard powder briskly. Add half of the boiling milk to the egg yolk mixture. Mix then put back to cook. Bring to the boil and cook for 5 minutes. Store in a cool place after applying contact film. Once the choux and the cream are cold, garnish the choux with bakery cream whipped beforehand.

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