chou a la creme
1 h 15 min

Puffs with Chantilly and Chocolate sauce

A real classic of French cuisine. For the best results, don't skimp on the quality of the cream, vanilla and especially, the chocolate.

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Average: 3.5 (15 votes)

Ingredients For

  • 215 = 125 + 90 ml for the puffs and for the chocolate sauce
  • 150 gr
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    120 gr See the article
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    35 = 25 + 10 ml for the chocolate sauce and for the Chantilly kept refrigerated See the article
  • x 5
  • 30 gr
  • 25 gr
  • Chocolate
    Sweet products
    Bars of dark cooking chocolate
    120 gr See the article
  • 100 gr
  • 5 gr
  • Vanilla
    Sauces & condiments
    Tahitian Vanilla
    0.50 pod See the article

Preheat the oven to 165°C (convection). Bring the water, the 1/2 cup of milk, the butter and the salt to a boil in a pan. Remove from the heat and incorporate the flour. Mix with a wooden spoon to a smooth, even dough. Return to the heat for 3 minutes, stirring vigorously, to dry the pastry.

Chou à la crème étape 1
  • Transfer the dough to a mixing bowl. Gently incorporate the eggs, one at a time.

    Chou à la crème étape 2
  • Transfer your dough to a pastry bag fitted with a plain piping tip. Pipe the puffs onto a baking sheet lined with parchment, taking care to space them out. Bake them for 30 minutes.

    Chou à la crème étape 3
  • Bring the remaining 1/3 cup milk, the 1/2 cup and 1 tbsp cream and sugar to boil in a saucepan. Remove from the heat and add the chocolate, cut into pieces. Combine to melt the chocolate. Mix gently and then leave to cool. Set aside.

    Chou à la crème étape 4
  • Fifteen minutes before making the Chantilly, place a mixing bowl in the freezer, together with the electric whisk attachments. Cut the ½ vanilla pod in two, lengthwise, and remove the seeds with the tip of a knife. Pour the 1 cup heavy cream into the mixing bowl and start whisking it, slowly at first then gradually working up to maximum speed. When the cream begins to thicken, add the confectioners' sugar and vanilla seeds. Whisk to a silky-smooth Chantilly. Transfer it to a piping bag fitted with a small, plain tip and fill the puffs from underneath.

    Etape 5 chou à la creme
  • Pair with

    A tea with citrus notes or a naturally sweet red wine: A Banyuls traditionnel or grand cru.

    PDO Poitou-Charente Butter
    PDO Poitou-Charente Butter
    See Recipe