Pâte à Choux avec la Crème Pâtissière

We’ve been trying to bake exclusively with organic whole wheat flour for the past few months, but the other day the husband wanted to bake some Irish soda bread, so we thought we might as well buy a bag of organic all purpose flour. I must say, it’s been kind of nice to have some in the house! While I find cookies and muffins and cupcakes do taste better with whole wheat flour, there are some things that I long to bake that just will not work with the heaviness of it, such as cakes, croissants, and pâte à choux. Before I go any further, did you know that there’s a Society for the Preservation of Irish Soda Bread? I wish I had taken a picture of what the husband made! But I think I was sleeping at the time…

Anyways, I didn’t take pictures of the step by step process or the crème pâtissière since I got the recipe from The Little Teochew and she has gorgeous pictures and clear step by step instructions. It took me awhile to make since it was my first time, but I was surprised by how easy it was despite its impressive sounding name. But then I think anything in french sounds impressive. They puffed up beautifully and tasted wonderful, slightly crispy on the outside, hollow and just the right moistness on the inside, and the crème pâtissière was lovely. I think I made them too big though, they were way bigger than my fist! My mom made them for us a few times when I was younger, and I had a sudden hankering for them the other day, so here it is!

pate a choux

pate a choux

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2 thoughts on “Pâte à Choux avec la Crème Pâtissière

  1. Kimberly

    Wow, they are HUGE! Too bad you can’t ship them over so I can give it a taste : ) I can’t tell – did you put the creamy filling inside?

    Reply
    1. HornesPointHomestead Post author

      I’ll definitely make it for you someday! I did make the cream but I didn’t take any pictures of it since it’s just creamy looking and the website I got the recipe from had very nice pictures of it. They were super tasty!

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