Prepare the Choux Pastry:
In a medium saucepan, combine the butter, water, sugar, and a pinch of salt. Bring the mixture to a boil over medium heat.
Once it starts boiling, remove the saucepan from the heat and immediately add the flour all at once.
Stir vigorously with a wooden spoon or spatula until the dough comes together and pulls away from the sides of the pan.
Return the saucepan to low heat and cook the dough for 15-20 seconds, stirring continuously to dry it out slightly.
Transfer the dough to a bowl and let it cool to room temperature.
Once cooled, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and shiny, and when you lift the spatula, it should form a “V” shape.
Bake the Pastry:
Preheat the oven to 190°C (374°F).
Using a piping bag or spoon, shape the dough into small rounds or éclairs on a baking sheet lined with parchment paper.
Bake for 35 minutes until the pastries are golden brown and puffed up.
Once baked, remove from the oven and let them cool completely.
Prepare the Cream Filling:
In a large bowl, beat the heavy cream until soft peaks form.
Add the cream cheese and powdered sugar, and continue beating until the mixture is fluffy and homogeneous.
Transfer the cream filling to a piping bag with a nozzle.
Fill the Pastries:
Once the choux pastries are completely cooled, use a small knife to make a slit at the bottom of each pastry.
Pipe the cream filling into the pastries, ensuring they are generously filled.
Prepare the Chocolate Glaze:
In a microwave-safe bowl or using a double boiler, melt the chocolate with the vegetable oil. Stir until smooth and glossy.
Dip the tops of the filled pastries into the melted chocolate, allowing any excess to drip off.
Chill and Serve:
Place the pastries in the refrigerator for 30 minutes to allow the chocolate glaze to set.
Serve chilled and enjoy your delightful cream-filled choux pastries!
Serving Suggestions:
Serve these pastries with a hot cup of coffee or tea for an indulgent treat.
For an extra touch, garnish with crushed nuts or sprinkles after dipping them in the chocolate glaze.
Cooking Tips:
Dough Consistency: The dough should be smooth and form a “V” when lifted with a spatula. If it’s too thick, you can add a little beaten egg to adjust the texture.
Cream Filling: Make sure the cream cheese is at room temperature to ensure a smooth, lump-free filling.
Crispy Pastry: For a crispier pastry, you can turn off the oven after baking and leave the choux inside for an extra 5 minutes with the door slightly ajar.
Nutritional Benefits:
Eggs: Provide high-quality protein and essential vitamins.
Cream Cheese: Adds a rich source of calcium and healthy fats.
Chocolate: A source of antioxidants, particularly dark chocolate varieties.
Dietary Information:
Vegetarian: This recipe is suitable for a vegetarian diet.
Nut-Free: There are no nuts in this recipe, making it suitable for those with nut allergies (unless decorated with nuts as a garnish).
Storage Tips:
Refrigeration: Store the filled pastries in the fridge for up to 2 days in an airtight container.
Freezing: Unfilled choux pastry can be frozen for up to 1 month. Defrost and bake in the oven for a few minutes to regain their crispiness.
Why You’ll Love This Recipe:
Light and Airy: The choux pastry has a delicate, airy texture that pairs beautifully with the rich cream filling.
Decadent Glaze: The chocolate glaze adds a layer of indulgence, making these pastries irresistible.
Perfect for Special Occasions: Whether you’re hosting a tea party or simply treating yourself, these cream-filled pastries are sure to impress.
Conclusion:
These classic choux pastries with a creamy filling and rich chocolate glaze are an elegant dessert perfect for any occasion. With a light texture and a rich filling, they’re sure to become a favorite in your dessert repertoire. Enjoy and don’t forget to share your experience with us!
Frequently Asked Questions:
Can I make the choux pastry ahead of time?
Yes, you can make the pastry shells ahead and store them in an airtight container for up to 2 days.
Can I freeze the filled pastries?
It’s best to freeze the unfilled pastry. Fill them after thawing to maintain the best texture.
What type of chocolate should I use?
You can use any chocolate you like, but dark or semi-sweet chocolate works best for a rich flavor.
Why did my choux pastry collapse?
This can happen if the pastries are underbaked. Ensure they are golden and puffed up before removing them from the oven.
Can I add flavors to the cream filling?
Yes, you can add vanilla extract, lemon zest, or even cocoa powder for a twist on the filling.
What if I don’t have a piping bag?
You can use a ziplock bag with the corner snipped off as a substitute for piping.
Can I use whipped cream instead of cream cheese?
Yes, you can fill the pastries with just whipped cream if you prefer a lighter filling.
Can I bake the pastry at a different temperature?
Baking at 190°C (374°F) helps the pastries rise properly. A lower temperature might not give you the same result.
How do I know when the cream is whipped enough?
When the cream forms soft peaks and holds its shape, it is ready.
Can I make mini versions of these pastries?
Yes, simply pipe smaller rounds and adjust the baking time to about 20-25 minutes
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