Pate a Choux with Mousseline Cream and Raspberry Filling
I Am So Excited To Share This Recipe For Pate a Choux. Chef Monique Chan Is In My Kitchen Today And is sharing her Choux cream puffs Recipe!
It’s Friday and I am back in the kitchen. My good friend Chef Monique Chan is here. Monique is here and she is teaching us how to make Pate a Choux. This fabulous recipe is used used to make pastries such as profiteroles, cream puffs, and eclairs. Today we are making Pate a Choux Cream Puffs recipe with a Mousseline cream and Raspberry filling.
The complete recipe and video are listed below. The video shows how to make this beautiful dessert from start to finish.
Before we get started, I wanted to share a bit about Monique. Since graduating as valedictorian of her pastry school in Paris, Monique has ceaselessly pursued excellence, working in renowned bakeries (Dominique Ansel Bakery), five-star hotels (Le Bristol Paris) and multiple Michelin starred restaurants (Epicure, The French Laundry). These achievements culminated in her role as Executive Pastry Chef of gastronomic restaurant Écriture in Hong Kong, which received two Michelin stars in a record-breaking seven months after opening.
The Pate a Choux with Mousseline Cream and Raspberry Filling recipe is a four-step process. First, we made the Choux Sugar Topping followed by the Pate a Choux (which is the pastry). Next, we made the Mousseline Cream and lastly, we made the Raspberry glaze filling. If you are not familiar with the term Pate a Choux you might want to call this a Choux Cream Puffs recipe.
Choux Sugar Topping
The sugar topping ingredients are mixed and then rolled very thinly between two sheets of parchment paper. We added pink food coloring to work with a Valentine’s Day theme.
After chilling for about thirty minutes, we cut small circles out of the topping to place on top of the cream puffs.
Pate a Choux
The pastry dough is cooked on the stovetop and Monique has lots of tips on the video that will help you determine when it is cooked.
The dough is then placed in a mixer and the eggs are mixed into the dough. You know it is done when it forms what is called a “birds peak”. I can’t wait for you to watch the video and learn what that is!
Making the Mousseline Cream
Monique made the Mousseline cream in advance because the recipe is so straight forward. The gelatin is optional but it helps the cream peaks hold their shape when they are piped on top of the choux.
Yield: 50 choux puffs
Pate a Choux with Sugar Topping, Mousseline Cream and Raspberry Filling
This fabulous recipe is used used to make pastries such as profiteroles, cream puffs, and eclairs. Today we are making Choux Puffs with a Mousseline cream and Raspberry filling. These measurements yield a high volume of puffs, so feel free to halve (or otherwise divide) the recipe according to your needs.
Prep Time1 hour30 minutes
Cook Time1 hour
Additional Time30 minutes
Total Time3 hours
Choux Sugar Topping
50 g. (3.5 TBL) butter
63 g. (1/3 cup) turbinado sugar
63 g. (1/2 cup) flour
Pate a Choux
250 g (1 cup) milk
250 g. (1 cup) water
10 g. (2 tsp) salt
5 g. (1 tsp) sugar
225 g. (1 cup) butter
275 g. (1 7/8 cups) flour
450 g. (7 - 8) eggs
632 g. (2 5/8 cup) milk
332 g. (1 1/4 cups) cream
200 g. (10 - 12 pieces) egg yolk
180 g. (scant cup) sugar
84 g. (2/3 cup) custard powder (or cornstarch)
28 g. (3 1/2 TBL) flour
1 tsp. salt
36 g. (2 1/2 TBL) butter
1 1/2 - 2 TBL vanilla extract /?(adjust according to taste)
28 g. (10 tsp) gelatin
452 g. (4 sticks) butter
5 cups raspberries
2 TBL sugar
Choux Sugar Topping
Preheat oven to 300 degrees.
In a mixer (or by hand) use a paddle to mix the first three ingredients.
If desired, add a bit of food coloring to the mixture (otherwise it will be a caramel color).
Mix thoroughly, Roll out between two layers of parchment paper as thin as you can get it.
Freeze until firm for about thirty minutes.
Using a 3/4" round cookie cutter cut out 50 circles for sugar toppings. Set aside.
Measure milk and cream in a pot; bring it to a simmer.
Meanwhile, whisk together egg yolks, sugar, custard powder, flour, and salt.
Once milk and cream come to a boil, temper into the egg mixture and return everything to the pot.
Cook over low heat until thick and smooth (at least four minutes). Remove from heat.
Prepare gelatin by mixing with 1 1/2 tsp. cold water. Once all the particles are hydrated, and translucent, add gelatin immediately to the hot pastry cream, along with vanilla and the smaller quantity of butter (). ** Alternatively, you can use a microwave to melt the gelatin, if you're worried that the pastry cream is not hot enough to melt it. Microwave for about 10 seconds, before adding to the pastry cream.
Transfer to a mixing bowl, and paddle until completely cool. Once cool, add the larger amount of butter (), and cream at medium speed until it reaches the consistency of buttercream. Chill in refrigerator.
Pate a Choux Pastry
In a separate pot, add milk, water, salt, sugar, and butter.
Heat over low heat until butter is melted. Bring to a boil and turn off the heat.
Add the flour all at once and mix thoroughly. Turn on low flame.
Cook, and dry out the dough, for four minutes on low heat while mixing constantly.
Add eggs, one at a time. (Adding one at a time allows the egg to incorporate into the dough.)
Before you add the last egg, perform the "bird's beak" test. Dip the paddle into the dough. When pulled out it should form a triangle of dough at the end. Turn the paddle to the side and the dough should fold over to form a bird's beak. (see video for details.)
Place plastic wrap on the surface of the dough before chilling in the refrigerator for about 30 minutes.
Mash four cups of raspberries in a pan with sugar.
Place on medium heat and cook about 3 - 4 minutes until the mixture reaches a boil.
Cut the remaining 1 cup of raspberries in half and use for garnish.
Prepare a pastry bag with a #12 smooth 1/2" tip, and fill with pate a choux pastry. Pipe pastry on to a parchment-covered baking sheet to make approximately fifty 1 - 1 1/2" round choux. (See video.)
Using a wet finger, smooth any inconsistencies of the piped dough.
Place a round of choux topping on each piped choux.
Bake 25 - 40 minutes in 300-degree convection oven. Do not open the oven until you can see they have turned light brown. (The time varies depending on your oven and if you have a convection oven but should not be less than 25 minutes.) When you think they are done check by lifting them up to see the underside. Choux should be light brown on the bottom as well. They are cooked when the temperature inside the choux is 200 degrees. Let cool.
Cut each choux with a serrated knife just below the sugar cap.
Prepare a pastry bag with a star tip (with a 1/2" opening), and fill with mousseline cream. Pipe cream in a circular motion about 1 1/2" high.
Use a small spoon dipped in very hot water to carve out a small "cup" in the top of the cream to make room for about 1/2 tsp of raspberry filling.
Add filling and cap with choux top.
Garnish with cut raspberries if desired.
Store in an airtight container for up to three days in the refrigerator. Unbaked choux can be stored in the freezer for up to 4 weeks.
As you can see, my “cream puffs” are not nearly as nice as the ones Monique made! Monique’s are below.
Monique’s are perfect.
Once the choux is made, the sugar topping is placed on top and they are baked.
When they come out of the oven, they look like this!
Next they are sliced.
Then the Mousseline is piped into the Choux cream puffs.
The fresh raspberries and sugar are boiled to make the filling. A small amount of filling is placed on top of the cream puffs before the tops are added.
Monique garnished the Choux Cream Puffs with fresh-cut raspberries and flowers.
My family and a few friends tried these and they all said: “These are the best cream puffs ever”!
They are beautiful too! I hope you enjoy this Choux Cream Puff recipe as much as we did.
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