Sunday, June 23 2024

These golden, airy choux pastry delights are a delicious fusion of crispy exterior and creamy interior, creating a perfect harmony of textures.

The rich vanilla custard, generously set inside each puff, adds a decadent touch to this classic carnival treat.

With a dusting of powdered sugar to crown these delicious pastries, they are not only a visual treat but also a tantalizing experience for your taste buds.





For the choux pastry:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 pinch of salt
  • Vegetable oil for frying

For the pastry cream:

  • 2 cups whole milk
  • 4 egg yolks
  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 vanilla bean (or 1 teaspoon vanilla extract)

For finishing:

  • Powdered sugar



  1. Prepare the pastry cream: In a saucepan, heat the milk with the vanilla until it starts to boil. Meanwhile, whisk the egg yolks with the sugar until creamy. Add the sifted flour and mix well. Pour the hot milk gradually into the egg mixture, stirring continuously to avoid lumps. Return the mixture to the heat and cook over medium-low heat, stirring constantly until the cream thickens. Remove from heat and let it cool.
  2. Prepare the choux pastry: In a saucepan, bring water, butter, and salt to a boil. Once the butter is completely melted, reduce the heat and add the sifted flour, stirring quickly until you have a smooth paste that comes away from the sides of the pan. Let it cool slightly.
  3. Add the eggs: Add the eggs one at a time, beating well after each addition. The consistency of the dough should become smooth and shiny.
  4. Shape the choux pastry: Put the dough in a pastry bag or a plastic bag with the corner cut off and pipe small mounds onto a parchment-lined baking sheet.
  5. Fry the choux: Heat plenty of oil in a pot to medium heat. Fry the choux until golden brown. Drain them on paper towels to remove excess oil.
  6. Fill the choux: Using a spoon or a pastry bag, fill the choux with the previously prepared pastry cream.
  7. Dust with powdered sugar: Before serving, dust the choux with plenty of powdered sugar.
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