Tag Archives: cream

Strawberry choux pastry.

22 Jun

Today is the last day of my little series called “Strawberry fields forever”. I hope you enjoyed it. Although I had most of the recipes planned and shot before this week it was quite a hassle to post every day. That’s quite challenging. So I’m not going to do that anytime soon – unless a great opportunity (which means a muse is kissing me) presents itself and I feel inspired and motivated at the same time. You never know. For today I do some live blogging. What that is you don’t ask? Well, I made and shot and wrote the post right here right now. Normally there are hours, days, sometimes even weeks between an idea and the final blog post. But this time I’m actually eating the first strawberry choux pastry while I’m typing this. And let me tell you: they are good. Really good!


All you need is:
– 250 ml water
– 1 Tbsp sugar
– 65 g butter
– a pinch of salt
– 125 g flour
– 3 eggs
– 200 g cream
– 1 Tbsp sugar
– a handful of strawberries

Preheat the oven to 200 ° C. Bring the water with the sugar, salt and butter to the boil in a pot. Put it off the stove and sieve in the flour. Put it back on the stove and stir until the dough separates itself easily from the bottom of the pot. Put it aside and into a bowl to cool. Once it’s about handwarm add one egg after another and stir them in with a hand mixer. Put the choux pastry into a piping bag and make little roses on a baking tray lined with baking paper. Put them into the oven and bake for about 20 – 30 mins (until golden brown). Take them out and let them cool completely.

Meanwhile beat the cream with the tablespoon sugar until stiff. Cut the strawberries into little pieces and combine those two. Cut the choux pastry into half and add the strawberry cream into the middle. Voilá! Look what a beautiful dessert I made!


I haven’t made choux pastry in a long time. I just realized that it was 1 1/2 years ago which surprised even me. I used to make them when I was a teenager quite a lot.


Choux pastry and hot lemon juice. That’s how I impressed the boys. At least I tried. Let me tell you teenage boys are not impressed by your baking skills. Not even a little.


At least that has changed. I can impress my boyfriend. Impressed might be the wrong word. Let’s call it delight him. At least when I clean the kitchen afterwards as well… this reminds me. I really need to get tidy before he gets back home now.


So in this case. Carry on!





Choux, choux!

19 Jan


Remember my dinner tweet? I know you all have been waiting for the recipe to go on my blog to spoil youself the same way. And you know what? Today is your lucky day!

I made the Coffee Chocolate Éclairs together with Betty from Enter My Kitchen on our weekly Wednesday meetings. It’s actually quite easy but takes some time. If you’ve never made choux pastry before you’ll be surprised how fast and easy it is.

But first you have to start with the filling.

Coffee Cream:

250 ml cream
2 spoons coffee beans
1 teaspoon vanilla sugar
1 spoon powder sugar

Bring the cream and coffee beans to the boil. After cooking it for 3 mins, sieve the cream into a bowl and add the vanilla sugar. Put in the freezer for 30 mins or until cool but not frozen.



Whip the cream with the powder sugar until – uhm – it’s creamy whipped cream. (But only when the choux pastry is out of the oven and cooling down.)


Choux Pastry:

75 ml water
75 ml milk
60 g butter
90 g flour
2 eggs
a pinch of salt

Bring the water, milk and butter to the boil and mix in the flour until the whole mixture unsticks from the bottom of the pan. Only use a wooden spoon to stir!


Put it in a bowl and let it cool until handwarm, add one egg and stir until combined then add the other until the mixture is smooth but sticky.


Put it in a piping bag and pipe long, fat strings on a baking tray. They should look like huge caterpillars. Not very appitizing that image but you get the point. The taste will make up for it.


Put it into the preheated oven and bake for 25 mins on 200° C.  When you take them out of the oven make sure to cut them open immidiately that the moisture can vaporize.


It will cool down quite quickly and you can pipe in the coffee cream


Close the lid of the Éclair.


Chocolate ganache:

100 g chocolate
20 g butter
1 spoon water
2 heaped spoons powder sugar.

Melt the chocolate with the butter. Mix the water and powder sugar until smooth. Mix the chocolate with the sugar mixture and spread it on the Éclairs.



Voilá! Ce ça! ( Yeah, I know, my French is impressive.)



Now. Carry on!

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