Cream puffs using a Magimix Cook Expert
(5)
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Cream puffs, or 'choux à la crème' as the French elegantly call them, are the culinary equivalent of a fluffy cloud filled with sweet dreams! Originating in the 16th century, these delightful pastries were invented by an Italian chef named Pantani, who was working for Catherine de' Medici in France. Imagine this charming chef, whisking away in a regal kitchen, creating a treat that would soon capture the hearts of dessert enthusiasts everywhere! With their delicate outer shell and luscious cream filling, each bite is a celebration of texture and taste. Fun fact: the secret to their puffiness lies in the unique choux pastry technique, which uses steam to create that irresistible airy interior. So, whether you’re hosting a fancy soirée or simply indulging in a private dessert moment, these little puffs of joy are sure to impress and satisfy any sweet tooth!
Ingredients
- 250 g Water
- 100 g Salted butter
- 150 g Flour t55
- 10 g Granulated sugar
- 4 Eggs
- 300 g Whipping cream
- 40 g Icing sugar
- 5 g Vanilla extract
- 1 Tablespoon(s) Icing sugar
Steps
Choux Pastry
- Add 250 g of water, 100 g of salted butter in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1.
- Add 150 g of flour t55, 10 g of granulated sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Let the mixture cool for a few minutes.
- Mix manual: 1:00min / 0°C / Speed 5.
- Add 4 eggs one by one for 1 minute in the food processor bowl.
- Preheat oven to 180°C (350°F).
- Transfer the content of the food processor bowl by using a piping bag on a baking tray to be covered in baking paper before.
- Pipe round mounds of dough onto the baking sheet.
- Cook in the oven at 180°C during 25min.
- Bake for 25-30 minutes, or until golden brown and puffed up. Let cool completely on a wire rack.
Cream Filling
- Place the whisk.
- Add 300 g of whipping cream, 40 g of icing sugar, 5 g of vanilla extract in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 3.
- Whip until stiff peaks form, being careful not to overwhip.
- Transfer the content of the food processor bowl by using a piping bag in a piping bag.
Final Assembly
- Slice the cooled choux pastry puffs in half horizontally.
- Pipe a generous amount of the cream filling into the bottom half of each puff.
- Place a slice of Strawberries on top of the cream.
- Replace the top half of the choux pastry.
- Sprinkle 1 tablespoon(s) of icing sugar on a preparation content.
- Serve Immediately.
