Choux à la Crème

How to prepare choux à la crème

1. Prepare the champagne cream exactly as you would prepare this vanilla pastry cream. The difference is that instead of milk, you use a mixture of champagne and heavy whipping cream.
2. If you want to glaze them, prepare the chocolate glaze: put the milk, cream, and chocolate broken into pieces in a bowl. Place the bowl over steam and let it sit until the chocolate melts. Stir well until smooth. Let the glaze cool.
3. Choux: put the milk with water, butter, and salt over low heat until it starts to boil. Add the sugar and remove from heat.
4. Add all the flour at once and stir quickly until it pulls away from the pot. Let it cool completely.
5. Add the eggs one at a time, mixing well after each. Put the dough in a piping bag with a simple round tip (I used 1.5 cm).
7. On the baking tray lined with parchment paper, form small mounds from the choux dough. With a wet finger, flatten the peaks of the mounds.
8. Bake the choux at 200°C for 10 minutes, then at 180°C for 20 minutes (without opening the oven).
9. Let the choux cool completely.
10. Put the champagne cream in a piping bag with a thin simple tip. Fill the choux with cream by inserting the tip into the choux and injecting the cream. Dip the tops of the choux in the chocolate glaze or simply dust with vanilla powdered sugar.

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