Oh, Mon Petit Chou (Oh, My Little Cabbage!)
What a nice term of endearment. You don’t think so? I admit that calling your love or child a little cabbage is a bit awkward, but trust me, after ten years of living in France, you get used to it. It is endearing to be called a green vegetable!
Now, (French lesson) add a ‘x” on the end of chou and you have the French plural form of cabbage: choux or cabbages.
Choux à la creme?
Another French lesson, this one on dessert. You wouldn’t serve green cabbage for the aprés diner course, but you would serve choux à la creme.
Choux à la creme is a French cream puff filled with cream. These are pretty easy to make, as long as you don’t open the oven in the middle of cooking and make them go inverted (oh la la-non!)
Normally you would fill these choux with a creamy pastry filling, but I think they taste just wonderful with a ‘stiff’ whipped cream.
Recipe ReDux Challenge
This recipe for mon petit chou à la creme is presented as part of this month’s Recipe ReDux Challenge. The theme was cupcakes or hand-held desserts. I immediately thought about a hand-held dessert that my kids (and I too) love: cream puffs! Enjoy this French recipe, it is adapted from Julia Child’s “Chou à la creme” recipe and the whipped cream filling by a famous French chef called Jacques Pepin.
Let me know how your cream puffs turn out. Don’t forget to hand one to your favorite person and say,
Voila, mon petit chou, take one of these choux à la creme!
If you like this recipe, would adore if you would share it with your foodie fans. Check out the other offerings from my health blog dietitians below. (There is also a big selection of gluten-free cupcakes, great recipes for those on this special diet).
As always, Bon Appetit.
Mon Petit Chou A La Creme
|Prep time||1 hour, 20 minutes|
|Cook time||20 minutes|
|Total time||1 hour, 40 minutes|
|By author||Julia Child and Jacques Pepin|
- 1 cup Water
- 4 tablespoons Unsalted Butter
- 1 pinch Salt
- 1 teaspoon Sugar
- 3/4 cups All Purpose Flour
- 4 Large Eggs
- 1 1/2 cup Heavy Cream (Chilled)
- 1/4 cup Confectioners' Sugar
- 2 teaspoons Pure Vanilla Extract
This pastry recipe was inspired and adapted by two chefs: Julia Child (for the pastry) and Jacques Pepin (for the whipping cream). Julia Child suggests to cut a slit in each chou pastry just when they are cooked to allow steam to escape. Bon idee!
|Preheat oven to 425 degrees Fahrenheit.|
|Heat water, butter, sugar and salt over medium heat.|
|Once butter is melted, add flour all at once and beat vigorously with a wooden spoon until a ball of dough forms.|
|Lower heat and continue to stir dough ball continuously for about two minutes.|
|The dough will start to 'cook' and coat the bottom of the pan. Stop heat.|
|Now choose either method to finish: 1. add dough to a food processor with a dough hook and add eggs OR 2. add dough to a bowl and form a well in the center of the dough and add eggs. **Eggs should be added one by one to dough in either two methods.** If using hand mixing method, use a wooden spoon to incorporate very well the eggs into the dough.|
|Get a sheet pan ready with parchment paper or grease a baking pan.|
|Now you can either: spoon dough into a pastry bag using the largest tip OR use 2 spoons to put dough on the baking pans. With either method, the dough is piped out into a mound shaped form, approximately 2 inches in diameter, 1 1/2 inches apart. With a wet finger, press each mound (or swirl if using pastry bag) down slightly.|
|Bake choux (puffs) in oven for 20 minutes. Do not open the oven while cooking or the puffs can drop.|
|Bake until puffs are lightly brown. Turn off oven and immediately make a small slit on side of each choux to allow steam to escape.|
|While puffs are cooling, prepare the filling.|
|In a mixing bowl, whip the heavy cream for several minutes until the cream starts to have peaks when you pick up the mixer utensils.|
|Add confectioners' sugar and vanilla. Continue to mix until the cream has stiff peaks. Do not overmix.|
|Take each puff and cut off a top. Put in whipped cream filling and put top back on.|
|Serve to your favorite 'petit chou'!|