Chou à la crème
It’s the weekend, so I managed to find some time this morning to do some baking. I went through a recipe book that my big sister gave me when I was in high school I love it and still reference it every now and then. It’s in Japanese, but it has a lot of french dessert recipes in it.
I decided to make these! Shoe a la cram (Chou à la crème).
I didn’t have any milk in the fridge so I opted for the soy milk. I wasn’t sure if it was going to work. I increased the amount of butter just slightly because of the lack of fat in soy milk.
Lined a baking sheet with baking paper.
I heated up some butter, water, salt and sugar in a pot. When it started to boil, I added the flour all at once. Once it forms into a ball, I transferred it into a bowl and let it cool down.
Once it has cooled, add the eggs into the mixture.
Keep mixing and it will turn into a thick mixture.
Transfer the mixture into a piping bag.
Set the time for 20 minutes and bake at around 200 degrees.
The chouquettes are done! I made sure they weren’t overdone, otherwise they will crack and crumble if you try to cut it open for the filling.
Vanilla and butter for the custard filling. I had whipping cream in the fridge, so I mixed in some soy milk to balance the fat content.
Vanilla custard filling. I was going to make a chocolate one too, but I only had one piping bag and it would have been too much work.
Thanks for reading!