Chou a la Crème

Chou a la Crème

"You can`t resist, so write down the recipe and give in to sweet temptation."
Preparation25 min.
Cooking35 min.
Тotal60 min.
Be the first to cook this recipe
  • Views333
  • Views per month6
  • Views per week0
  • Rating3 out of 5


  • for the dough
  • butter - 1/2 cup (125 g)
  • salt - 1 pinch
  • wine vinegar - 1 tsp
  • flour - 1 cup (250 g)
  • eggs - 7
  • for the cream
  • milk - 2 cups (0.5 liter)
  • flour - 3 1/3 tbsp (50 g)
  • sugar - 2/5 cup (100 g)
  • eggs - 3 egg yolks
  • vanilla - 2 packets
  • for the glaze
  • dark chocolate - 3.5 oz (100 g)
  • butter - 1 tablespoon


Of the first 5 products, prepare a boiled dough. In 2 cups of boiling water, place the packet of butter, a pinch of salt, pour in the vinegar and flour in a constant stream while rapidly stirring non-stop with a wooden spoon. When the dough begins to separate from the dish, remove it from the heat, but do not stop stirring until cooled.

While stirring constantly, add the eggs one by one. From thus prepared boiled dough, scoop with a spoon (dipped in oil) and arrange them with spaces between them in a greased tray. Bake in a moderate oven without opening it during the first 20 minutes, to prevent them from going flat.

Once baked, leave them in an open oven for 15-20 minutes (so they don't flatten). Once the balls cool, cut off their tops and fill them with thick vanilla cream. Cover them with their tops and pour on chocolate melted in a water bath with butter. To prepare the cream, beat the egg yolks with the milk and place them on the stove.

Add the sugar, vanilla and once they heat up, add the flour. Stir the cream to thickening.


5 0
4 0
3 3
2 0
1 0
Give your rating:



Be the first to comment