Choux Pastry Filled with Vanilla Cream

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recipe by Gabriella Boite à sucre https://gabriellaboiteasucre.fr/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    817

User generated recipes have not been re-tested by Kenwood.

recipe updated May 1, 2024

Ingredients

  • Butter icon
    Butter
    100 g
  • Water icon
    Water
    250 g
  • Fleur de sel icon
    Fleur de sel
    4 g
  • All purpose flour icon
    All purpose flour
    150 g
  • Egg icon
    Egg
    4
  • All purpose flour icon
    All purpose flour
    70 g
  • Butter icon
    Butter
    70 g
  • Brown sugar icon
    Brown sugar
    70 g
  • Salt icon
    Salt
    1 pinch
  • Whole milk icon
    Whole milk
    310 g
  • Vanilla bean seeds icon
    Vanilla bean seeds
    1
  • Egg yolk icon
    Egg yolk
    4
  • Caster sugar icon
    Caster sugar
    60 g
  • Cornflour icon
    Cornflour
    20 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon kCook Multi
  • kCook icon Baking tray - large
  • kCook icon Kcook bowl
  • kCook icon Piping bag
  • kCook icon Work surface
  • kCook icon Large mixing bowl
  • kCook icon Medium glass bowl

Step preview

  1. Making the choux pastry:
  2. Line a clean baking tray with parchment paper then set aside
  3. Fit stir tool to kCook bowl
  4. Add water, butter and fleur de sel to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl with filler cap fitted
  7. Heat with filler cap fitted until melted - 1 min, 100°C
  8. Then add all purpose flour to the kCook bowl
  9. Mix with filler cap fitted until combined - 2 min, speed 4
  10. Mix with filler cap fitted until dough forms - 4 min, 75°C, speed 4
  11. Mix with filler cap fitted until completely cool - 5 min, speed 4
  12. Add egg to the kCook bowl one by one while machine is running
  13. Mix with filler cap fitted until well combined - 2 min, speed 4
  14. Prepare a clean piping bag with plain round tip
  15. Transfer mixture to piping bag
  16. Pipe 3cm rounds onto the baking tray and set aside until a crust forms
  17. Making the craquelin:
  18. Clean kCook bowl
  19. Fit stir tool to kCook bowl
  20. Add all purpose flour, butter, brown sugar and salt to the kCook bowl
  21. Fit kCook bowl to kCook Multi
  22. Attach lid to kCook bowl with filler cap fitted
  23. Mix with filler cap fitted until smooth - 2 min, speed 4
  24. Line a clean work surface with parchment paper
  25. Transfer dough to work surface
  26. Cover with another sheet of parchment paper and roll out thinly
  27. Chill in freezer until set
  28. Pre-heat oven - 165°C
  29. Once set, remove the craquelin dough from the freezer
  30. Use a cookie cutter to make your circles a little larger than your choux
  31. Place the craquelin circles on top of each choux bun
  32. Bake - 20 min, 165°C
  33. Remove from oven and let cool
  34. Making the vanilla cream:
  35. Clean kCook bowl
  36. Fit stir tool to kCook bowl
  37. Add whole milk and vanilla bean seeds to the kCook bowl
  38. Fit kCook bowl to kCook Multi
  39. Attach lid to kCook bowl with filler cap fitted
  40. Heat with filler cap fitted until warm - 1 min, 90°C
  41. Add egg yolk and caster sugar to a clean large mixing bowl
  42. Mix until well combined
  43. Add cornflour to the large mixing bowl
  44. Mix until well combined
  45. Add half of the hot milk into the large mixing bowl
  46. Mix carefully until well combined
  47. Transfer milk mixture to kCook bowl
  48. Mix with filler cap fitted until thickened - 5 min, 90°C, speed 6
  49. Transfer content of kCook bowl to medium glass bowl
  50. Cover the surface with plastic wrap and leave to cool
  51. Once everything is cold, make a hole in the bottom of your choux, and fill with the cream
  52. Serve
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