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Chou Parisien

Automatically translated from Dutch using AI.

Chou parisien – a classic French dessert of choux buns filled with whipped cream and thickened sour cherries, finished with a layer of icing sugar.

Total time
1 h 30 min
Ingredients
12

NL

0

Ingredients

Choux pastry

  • 100 g water
  • 50 g butter
  • 75 g flour
  • 2-3 eggs
  • salt (pinch)
  • sugar (pinch)
  • 25 g icing sugar

Thickened sour cherries

  • 1 jar sour cherries
  • 100 g sugar
  • 20 g cornflour

Whipped cream

  • 400 g cream
  • 60 g sugar

Steps

Preparing the choux pastry

  1. Heat 100 g water and 50 g butter in a saucepan until the butter has completely melted.
  2. When the mixture boils, remove the saucepan from the heat and add a pinch of salt and 75 g flour all at once. Stir well over a low heat for several minutes until a cohesive dough ball forms.
  3. Now add the 2–3 eggs one at a time. Put the dough in a cold bowl and add the first egg. Stir well until absorbed.
  4. Add the remaining eggs one at a time, stirring well after each addition until you have a glossy, firm mixture. If the mixture already has the right consistency, add only part of the last egg. Make sure the pan is no longer on the heat when adding the eggs.
  5. Put the mixture in a piping bag with a plain nozzle (size 12) and pipe rounds approximately 5 cm in diameter. Tip: place a 5cm glass on the tray and dust around it with icing sugar. Repeat across the tray.Photo for this preparation step.
  6. Bake in an oven preheated to 200°C. Cover with another baking tin for the first 15 minutes. Then remove the covering tins and bake for another 10 minutes.Photo for this preparation step.

Preparing the cherry filling

  1. Take 1 jar of sour cherries and separate the juice from the cherries.
  2. Mix the cornflour with a few tablespoons of cherry juice.
  3. Mix the remaining cherry juice with the sugar in a pan and bring to the boil.
  4. Add the cornflour paste and stir well.
  5. Add the drained sour cherries and simmer briefly and gently. Leave to cool.

Whipping the cream

  1. Whip the 400 g cream with the 60 g sugar until stiff.
  2. Put in a piping bag with a size 12 star nozzle.
  3. Keep in the fridge until needed.

Finishing

  1. Cut the tops off the choux buns.
  2. Pipe a thin layer of whipped cream on the base.
  3. Cover with at least 4 sour cherries and some thickened cherry juice.
  4. Pipe a generous amount of whipped cream.
  5. Replace the tops on the buns.Photo for this preparation step.
  6. Finish with a little icing sugar.Photo for this preparation step.

Tips For an extra festive presentation, dust the choux buns with icing sugar or decorate with melted chocolate. Replace the sour cherries with other fruit, such as strawberries or raspberries, for variety. More choux pastries [wpupg-grid-with-filters id="soezen"] Source and inspiration: CVO Gent – Cooked and Shortcrust Doughs course.