Growing up, my grandmother would whip up batches of cream puffs for our family gatherings, filling the air with the sweet scent of vanilla and fresh cream. The simple elegance of choux pastry always felt special, and now, I like to give it a modern twist by incorporating citrus zest and a luscious chocolate ganache filling. This recipe not only honors her memory but also adds a vibrant and decadent touch that everyone will love.
Ingredients
For the choux pastry:
– 1 cup water
– 1/2 cup unsalted butter
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1 teaspoon sugar
– 4 large eggs
For the citrus crème pâtissière:
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 4 large egg yolks
– Zest of 1 lemon
– Zest of 1 orange
– 1 teaspoon vanilla extract
– 2 tablespoons unsalted butter
For the chocolate ganache:
– 1/2 cup heavy cream
– 1 cup semi-sweet chocolate chips
Instructions
To make the choux pastry, start by preheating your oven to 425°F (220°C).
In a medium saucepan, combine water, unsalted butter, salt, and sugar over medium heat. Stir until the butter has melted and the mixture comes to a rolling boil.
Remove the saucepan from heat and add the all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Let the mixture cool for a few minutes, then add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
Transfer the dough to a piping bag fitted with a large round tip. On a parchment-lined baking sheet, pipe small mounds about 2 inches apart, roughly the size of a golf ball.
Bake in the preheated oven for 25-30 minutes, or until the puffs are golden brown and have risen significantly. Avoid opening the oven door during baking, as this may cause the puffs to collapse.
Once baked, remove them from the oven and let them cool completely on a wire rack.
For the citrus crème pâtissière, in a saucepan, heat the milk with the lemon and orange zest over medium heat until it just begins to simmer.
In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth. Gradually add the hot milk mixture to the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and bubbles.
Remove from heat, stir in the vanilla extract and butter until melted, then let it cool to room temperature. Once cool, transfer to a piping bag.
For the chocolate ganache, heat the heavy cream in a saucepan until it just starts to simmer. Pour it over the semi-sweet chocolate chips in a bowl and let it sit for a couple of minutes.
Stir until the chocolate is completely melted and the mixture is smooth. Let it cool slightly to thicken.
To assemble the cream puffs, use a sharp knife to cut a small slit in the side of each puff.
Fill the puffs with the citrus crème pâtissière using the piping bag, then drizzle the chocolate ganache on top or dip the tops into the ganache for a more decadent finish.
Serve immediately or refrigerate until ready to enjoy. Each bite will transport you back to cherished family moments, reminding you that some traditions are worth revisiting with a fresh twist. Enjoy your delightful choux pastry creations!