Choux Chantilly and fresh Red Fruits

INGREDIENTS (6 serving)
Choux dough :
100 ml milk, 100 ml water
4g salt, 8g granulated sugar
80g unsalted butter
120g all-purpose flour
3 eggs, 60g ground almonds

Vanilla "Chantilly" whipped cream :
500 ml liquid heavy cream, 50g icing sugar,
1 vanilla pod

Red fruits
100g strawberries, 100g raspberries, 50g blackcurrant
Icing sugar, Unsalted pistachios


Preheat oven to 340°F (170°C)
In a pot, mix water, milk, butter, sugar, and salt. Bring to a boil. Once butter has completely melted, take off flame, and slowly pour in flour, stirring constantly.
Put pot back on flame and continue to work it with a wooden spoon. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the pot. Take off flame. Add eggs, one at a time, stirring energetically.
Spoon batter into bag, pressing out excess air, and snip off one corner of plastic bag to create a quater-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter onto lined sheets. Sparkle woth ground almonds and bake it for 20 minutes. Remove the choux on a rack to cool it.

Whip cream with sugar and the vanilla seeds until you obtain a thick meringue. Fill a pastry bag with the meringue, and reserve in fridge.

Once the pastry shells have cooled, split them in half and filled with fresh fruits and vanilla flavored whipped cream, enough so that when you place the top half of the choux pastry on the cream, you can see the cream peeking out the sides.
Sparkle with icing sugar and ground pistachios or with sugar seeds.
You can also top each choux pastry with red fruits to decorate.

Fill the choux just before serving, otherwise pastry will be too smooth.

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