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Le Chaudron recipe
Choux à la crème
Vanilla cream puffs
⏱ 75 minServes 12Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients12 servings
250 g (9 oz)choux pastry
500 ml (2 cups)whole milk
4egg yolks
100 g (3½ oz)superfine sugar
50 g (2 oz)cornstarch
1 cloveMadagascar vanilla- 30 g (1 oz)powdered sugar
- 250 g (9 oz) choux pastry
- 500 ml (2 cups) whole milk
- 4 egg yolks
- 100 g (3½ oz) superfine sugar
- 50 g (2 oz) cornstarch
- 1 clove Madagascar vanilla
- 30 g (1 oz) powdered sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Make the choux pastry from the base recipe (250 g / 9 oz), then pipe even rounds onto a parchment-lined sheet.Making it from scratch? See the choux pastry — ≈ 25 min
- Bake at 180 °C (350 °F) for 25 minutes without opening the door until puffed, golden and dry. Let cool.
- Make the pastry cream: bring the vanilla-infused milk to a boil, then whisk it into the yolks beaten with the sugar and cornstarch.
- Cook the cream 2 minutes, whisking constantly, until thick, then press plastic wrap onto the surface and chill completely.
- Pierce the puffs underneath and fill them generously with pastry cream using a piping bag with a small tip.
- Chill the puffs for 1 hour, then dust with powdered sugar just before serving.
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