Tag Archives: Chou a la Creme

Halloween Chocolate Chou

Halloween is not that far away and people will be looking for new ideas.
I personaly am looking forward to it as I need a welcome shiver in this hellish heat!
Here is a simple recipe for a universal favorite, chou or chou a la creme in French, to enjoy with your children and sweet-toothe adult friends!

Halloween Chocolate Chou!

INGREDIENTS: Enough for 30 small choux

Chocolate Custard
-Milk: 2 cups/400 ml/cc
-Sweet chocolate of your choice, crumbled: 1 cup/200 ml/cc
-Flour: 2 tablespoons
-Cornstarch: 2 tablespoons
-Unsalted butter: 20 g
-Vanilla essence: a few drops

Whipped cream:
-Fresh cream: 1 cup/200 ml/cc

Chou pastry:
-Butter: 100 g
-Water: 180 ml/cc
-Flour: 100 g
-Egg yolks: 4
-Red liquid coloring: 5 measure spoons (such spoons are usually sold together with the coloring)
-Yellow Liquid coloring: 5 measure spoons
Experiment with the coloring

Decoration:
-Chocolate: as appropriate

RECIPE:

-Heat milk to lukewarm. Add butter, flour, and cornstarch. Mix well. Heat in microwave oven at 600 Watts for 3 minutes. Mix from time to time.

-In a separate bowl, melt the chocolate over a bain-marie. Add vanill essence and mix. Take off fire and add milk mixture. Mix well.

-Pass the chocolate custard through a sieve.

-That’s how it should look!

-In a separate bowl mix the water with coloring liquid.

-Drop the butter into a pan with the colored water. Heat and stir until the butter has completely melted. Switch off fire when liquid starts boiling.

-Add sieved flour and mix with spatula.

-Mix until smooth.
Switch on fire again. Mix with spatula.
Once the diugh starts detaching easily from the bottom of the pan, siwtch off fire.

-Add egg yolks one at a time and mix well until smooth before adding the next yolk.

-On an oven plate lined with cooking paper, make 30 choux. keep them separate by about 5 cm/2 inches. Spray them with a water atomizer a little before baking them.

-Bake at 190 degrees Celsius for 25~30 minutes.

-Take choux out and let cool completely.

-Whip the fresh cream until consistent enough.
Cut choux in halves.
Fill them with whipped cream. Top the cream delicately with the other chou half as shown above.

-Put the chocolate custard into a pastry bag and fill the choux with chocolate custard so as to hide the whipped cream. Decorate with chocolate.

Have fun and do not hesitate to experiment (other colors?)!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

Please check the new postings at:
sake, shochu and sushi

Double Cheese Chou

The Japanese love their chou a la creme! Actually they call them chou cream! Mixing up connections? They particularly love the small version/petit chou that you would not find easily in shops in Europe or America. In this country they are everywhere!

Here is a typical Japanese version:
Double Cheese Chou!

INGREDIENTS: Enough for 6 fairly big (by Japanese standards!) choux (plural with an “x”!)

Chou Pastry:
-Unsalted butter: 30g
-Water: 20 ml/cc
-Milk: 20 ml/cc
-White sugar: 1/2 teaspoon
-Salt: a pinch
-Flour: 30 g
-Egg: 1

Cheese Custard Cream:
-Milk: 200 ml/cc/1 cup
-White sugar: 50 g
-Flour: 30 g
-Egg yolks: 2
-Vanilla Essence: a few drops

Cheese Whipped Cream:
-Fresh cream: 100 ml/cc/1/2 cup
-White sugar: 1 + 1/2 teaspoons
-Cream Cheese: 40 g

RECIPE:

-Cheese Custard Cream:
In an oven bowl sieve in flour and sugar. Add milk little by little and mix well.

-Add the cream cheese after crumbling it between your fingers. Wrap with cellophane paper. Put in microwave for 2 minutes at 500 Watts.

-Take off cellophane paper at once. Mix thoroughly with a hand whisker. Add egg yolks and mix well again.

-Wrap with cellophan paper again and put back into microwave oven for 2 minutes at 500 Watts. Take out cellophane paper. Mix well until smooth. Add vanilla essence and mix well again.

-Transfer into a fridge dish. Cover well with cellophane paper so as to prevent cream from drying. Mixing again with a saptula from time to time will help cream to chill more quickly.

-Chou pastry:
Sieve flour.
In a pan drop butter, milk, water, sugar and salt. Mix and cook over a medium high fire.

-Mixing with a spatula melt butter with other ingredients. Once the butter has completely melted and started “boilin”, add all flour and mix quickly with spatula.

-Once the water has evaporated take away from fire and mix again energetically.

-Once the pastry has become smooth and uniform and can be easily detached from the bottom of the pan, add betaen eggs little by little and mix weel until smooth.

-The pastry will be ready when it becomes “bright” and slightly adhere to the spatula.

-On a oven plate lined with baking paper place 6 balls of pastry with a spoon. Keep them sufficiently separated from each other.

-Wet the tips of your fingers with water and shape the balls. Don’t worry too much about the aspect. As long as they are roughly rounded, no problem!

-Lightly spray them with water and bake at 200 degrees Celsius for 10~15 minutes ir until they have completely risen.

-Once they have completely risen lower temperature to 170 degrees Celsius and bake for 15~20 more minutes. Do not open oven halway and make sure to lower the temperature!

-Take chou out and let cool completely.

Cheese whipped cream:
-Bring cheese cream temperature to room temperature. Warm it up inside microwave oevn to soften. Don’t overheat it, just soften it! Transfer into a bowl

-Beat the cheese with a hand whisker until smooth. Add sugar and fresh cream and whisk until fluffy and light.

-Cut chou cream in halves and fill bottom halves with cheese custard using a spoon.

-Cover cheese custard with cheese whipped cream with a pastry bag. Top the whole delicately with the chou upper half.

Not that difficult, is it?

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

Please check the new postings at:
sake, shochu and sushi