CookEat Recipe
Cream-Filled Choux
Six golden choux shells filled with cold vanilla cream and powdered-sugar tops. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0335. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Bake egg-containing choux shells to at least 74°C and fully dry/set them before filling. Whip selected pasteurized or safe-to-eat cream cold, refrigerate it and fill only cooled shells. Keep filled dairy pastries chilled if not served immediately. Limites : Piped diameter, actual No. 336 shell count from one batch, No. 337 cream yield and cream quantity per shell, oven heat and time to dry/74°C are unknown. No physical trial claimed.
Method
Steps
Step 1
Prepare No. 336 paste: heat 120 mL each milk and water with 57 g butter and provisional salt to a boil; add 113 g sifted flour at once and stir two minutes. Off heat, add five whole eggs one at a time, stirring one minute after each. Its full batch raw ingredients are listed once; the paste output is not an extra purchase.
Step 2
Prepare No. 337 vanilla cream separately: whip about 240 mL cold thick cream over an ice-and-water bath from slow to firm peaks, add 43 g fine sugar and a good teaspoon vanilla and beat two further minutes. Drain any separated liquid and refrigerate safely; the cream output is not an extra purchase.
Step 3
Select an approximately one-third-inch piping tube and pipe six equal round choux mounds approximately two inches high from available paste, recording any excess or shortfall. Bake in a moderate oven for the printed 25-minute guide, continuing until golden, structurally dry and at least 74°C at the egg-containing centre.
Step 4
Cool shells for the printed ten minutes and fully cool before adding cream. Cut a side slit, fill each with a documented portion of cold vanilla whipped cream, dust generously with unquantified powdered sugar and serve on a clean dessert dish.
Step 5
Preparation information: Broken ice and water for No. 337 whipping bath — amount not specified.
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