Name: Chou Parisien
Total time: 1 h 30 min
Yield: 8 pieces
Cuisine: French
Ingredients: 100 g water; 50 g butter; 75 g flour; 2-3 eggs; salt (pinch); sugar (pinch); 25 g icing sugar; 1 jar sour cherries; 100 g sugar; 20 g cornflour; 400 g cream; 60 g sugar

Method

Get cooking

Prepare the choux pastry

Heat 100 g water and 50 g butter in a pan until the butter has completely melted.
When the mixture boils, remove the pan 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 the dough comes together into a ball.
Time to add the 2-3 eggs one at a time. Put the dough in a cold pan and add the first egg. Stir well until the egg is incorporated.
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 if needed. Make sure the pan is off the heat when adding the eggs.
Put the mixture in a piping bag fitted with a plain nozzle (size 12) and pipe a round shape approximately 5 cm in diameter. Tip: place a 5cm glass on your baking tray and sprinkle it with icing sugar. Repeat across the baking tray.
Bake in a preheated oven at 200°C. For the first 15 minutes, keep them covered with another baking tin. Then remove the baking tins and bake for a further 10 minutes.

Prepare the sour cherry filling

Take 1 jar of sour cherries and separate the cherry juice from the cherries.
Mix the cornflour with a few tablespoons of cherry juice.
Mix the remaining cherry juice with the sugar in a pan and bring to the boil.
Add the cornflour mixture and stir well.
Add the drained sour cherries and simmer gently for a short while. Leave to cool.

Whip the cream

Whip the 400 g cream with the 60 g sugar until stiff.
Put in a piping bag fitted with a size 12 star nozzle.
Refrigerate until needed.

Finishing

Cut the tops off the choux buns.
Pipe a thin layer of whipped cream onto the base.
Cover with at least 4 sour cherries and some thickened cherry juice.
Pipe on a generous amount of whipped cream.
Replace the tops of the choux buns.
Finish with a little icing sugar

Background

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

Chou Parisien

Ingredients

Choux pastry

Thickened sour cherries

Whipped cream