petite choux chantilly

3 Feb

scrumptiously simple.

Creme Chantilly


In a chilled mixing bowl, beat cream, sugar and vanilla until fluffy. Remove into a pastry bag and chill in refrigerator until ready to use.

Choux Pastry


  • 1 cup of water
  • ½ cup of butter
  • 1 cup of flour
  • 5 eggs
  • 1 tbsp. sugar

In a medium saucepan over medium high heat, heat water and butter until butter melts and mixture boils. Add flour all at once and whisk together until dough forms a ball. Remove from heat and beat in eggs, one at a time until thoroughly combined. Stir in sugar. Pipe or spread about three tablespoons of choux pastry onto greased baking sheet to make shells. Bake at 425° for 12 minutes. Then decrease oven temperature to 375° and continue baking until golden brown. Remove from pan and cool on cooling rack.

To Assemble

Pipe Chantilly creme into bottom of each shell. Top cream with fresh raspberries and place pastry lids on top. Sift powdered sugar on top and garnish with fresh mint leaves.


One Response to “petite choux chantilly”

  1. Cynthia McCune February 7, 2011 at 6:57 am #

    Looks seriously yummy.

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