Menu
Author:
Franco Salzillo
Choux Pastry is a French dough used for many treats, from eclairs to profiteroles or cream puffs. The dough comes out of the oven light and airy and with the loveliest smoothness. What to do with choux pastry? With this classic dough, you can make all your pastry dreams come true. In this case, we’re making choux pastry balls!
If you’re looking for individual desserts, you can hand out during dinner parties; these French choux pastry balls are for you. And there’s more; these look beautiful and much more complicated than they are.
French desserts always look the part. You can easily serve these choux pastry balls at a fancy dinner party, and they’ll feel right. Besides, they’re delicious and an explosion of flavor in your mouth. Most importantly, you can make a batch in less than an hour, and you can quickly multiply the recipe below to make as many choux pastry balls as you need! Here’s how to make good-looking, crumbly and creamy choux pastry balls from scratch.
If you’re looking for individual desserts, you can hand out during dinner parties; these French choux pastry balls are for you. And there’s more; these look beautiful and much more complicated than they are.
French desserts always look the part. You can easily serve these choux pastry balls at a fancy dinner party, and they’ll feel right. Besides, they’re delicious and an explosion of flavor in your mouth. Most importantly, you can make a batch in less than an hour, and you can quickly multiply the recipe below to make as many choux pastry balls as you need! Here’s how to make good-looking, crumbly and creamy choux pastry balls from scratch.
To make these beauties, you need some butter, sugar, water and a pinch of salt. We’re then combining them with flour and eggs to form a nice, smooth dough. You want to get some air into the dough, though, so don’t over mix it.
Of course, what are pastry balls without a creamy filling? Let’s make homemade whipped cream as well! You’ll need heavy cream, vanilla extract and powdered sugar for this one. That sounds easy, right? Well, it is.
These beautiful pastries look as good as they taste, so they’re perfect for special evenings on the porch with a cup of coffee or tea and good company. You want to make these right before serving, though, as they can get soggy in humid weather. These choux pastry balls will surely become your favorite homemade pastry.
These beautiful pastries look as good as they taste, so they’re perfect for special evenings on the porch with a cup of coffee or tea and good company. You want to make these right before serving, though, as they can get soggy in humid weather. These choux pastry balls will surely become your favorite homemade pastry.
To make these beautiful one-biters, you need to master the famous choux pastry dough, and it’s relatively easy. It all starts with water, butter and sugar in a saucepan, you’ll ‘cook’ the flour in this mixture to get a thick paste — add eggs, and that’s the choux pastry! You can pour it into a piping bag and use it in many recipes!
For this recipe, though, we’re just piping the choux pastry to make some sort of cookies, which we’ll use to sandwich whipped cream. Whisk heavy cream with sugar and a dash of vanilla if you’re not in a hurry or use regular sweetened whipped cream if you want to take the easy way.
After assembling the choux pastry balls, garnish them with confectioner’s sugar, and they’re ready to swoon your guests off their feet! Of course, save some for yourself.
For the pastry:
For the whipped cream:
Preheat the oven to 390°F. Line a baking tray with parchment paper.
Add new item for each step
Incorporate the all-purpose flour into the water-butter mixture and stir until a paste forms.
Incorporate the eggs one at a time, incorporating thoroughly between each egg.
Using two spoons, scoop dough and place on the baking tray with enough separation between pastries. Flatten the pastries with a spoon and pat the baking tray gently on a surface to remove excess bubbles.
Bake for 20-25 minutes or until golden and puffy.
To make the whipped cream, whip the heavy cream in a mixing bowl until stiff peaks form. Incorporate the vanilla and sugar and transfer the whipped cream into a piping bag.
Remove the pastries from the oven and allow them to cool down to room temperature on a cooling rack.
Assemble the choux pastry balls with a layer of whipped cream sandwiched between two pastries, garnish with powdered sugar and serve immediately.
