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How to make choux pastry and creme patissiere?

How did I hitchhike to India from France?
18 mars 2018
Why do I travel without money?
15 mai 2018


Making choux pastry - comment faire la pâte à choux

As I was hitchhiking with my partner in crime Ladan to the island of qeshm, we’ve been taken on board by a sweet couple who have taken good care of us and hosted us. So it was time to treat them with some french choux pastry filled with an exquisite chocolate cream

Choux pastry

500g water

250g Butter

6g salt

10g Sugar

300g flour

8-10 Eggs

Place water and butter in a saucepan over medium heat until butter melts and mixture just comes to the boil.

Add all the flour to the butter mixture at once and use a spatula to beat until well combined. Place over low heat if need be until the mixture forms a ball and begins to come away from the side of the saucepan.

Whisk in the eggs gradually beating well with spatula until the mixture just falls from the spoon but still holds its shape.

Preheat oven to 200°C. Brush a baking tray with oil to lightly grease. Use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the choux onto the baking tray. Flatten the tops with a fork and a bit of water. Bake in preheated oven for about 25 minutes until the profiteroles are puffed and golden.

Crème pâtissière

1l milk


200g sugar

4 eggs

50g flour

50g corn starch

100g butter

Chocolate to taste optional

In the medium-sized saucepan, heat the milk, vanilla and half the sugar over medium heat to boiling. While the milk is heating, mix the egg yolks and sugar together in the large bowl, then whisk in the flour and cornstarch until the mixture is smooth.

Gradually whisk the hot milk into the egg mixture. Strain the mixture back into the saucepan. Place over medium heat, stirring or constantly whisking until the mixture thickens.

Remove the pastry cream from the heat.

Add the butter and chocolate (optional) Place a layer of plastic wrap directly on the surface of the pastry cream to avoid a skin forming, and leave to cool in the fridge.

fill in the choux with a nozzle and apply the fondant. Temperature should be around 35 degrees celcius.

How does it taste like?