Chantilly choux

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Patisserie A Step-by-step Guide to Baking French Pastries at HomeVery easy to make, this is the ideal dessert for a large reception or dinner party. Serve the
Chantilly choux with a fresh berry salad or enjoy them on their own with a nice cup of tea.

  • Yield: 20 large choux
  • Preparation Time: 40 Minutes


  • 350 g choux pastry
  • 450 g Chantilly cream
  • 1 beaten egg, to glaze
  • 30 g icing sugar
How to Make It
  1. Make the choux pastry following the method, up to step 6.
  2. On a non-stick tray, pipe the choux pastry into domes 4 cm in diameter, in staggered rows, 6 cm apart. Brush them with beaten egg and bake with a small ramekin filled with boiling water (80 ml) at the bottom of the oven without opening the oven door (otherwise choux will collapse). Cool on a wire rack.
  3. Make the Chantilly cream following the method, fill a piping bag fitted with a fluted nozzle and keep it in the fridge.
  4. Remove the top of the choux with a serrated knife and fill them with the Chantilly cream.
  5. Put the lids back on and sprinkle the Chantilly choux with icing sugar using a very fine sieve.

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