Choux with Vanilla Cream and Cherry Compote: A Delicious and Elegant Dessert

A Luxurious Combination of Flavors

Enjoy the delightful combination of light choux pastry, creamy vanilla filling, and a tangy cherry compote. This dessert is perfect for impressing guests with its beautiful presentation and sophisticated flavors. The crispy craquelin topping adds an extra layer of texture and sweetness, making these choux an irresistible treat.

Why You’ll Love This Recipe

You’ll love this dessert because it perfectly balances the lightness of choux pastry with the rich, creamy vanilla filling and the refreshing tartness of the cherry compote. The craquelin adds a delightful crunch that contrasts beautifully with the smooth cream and juicy cherries. This recipe might seem elaborate, but each step is straightforward, allowing you to create a stunning and delicious dessert that looks and tastes like it came from a patisserie.

Perfect Occasion

This choux with vanilla cream and cherry compote is perfect for special occasions such as birthdays, dinner parties, or holiday celebrations. Its elegant appearance and delightful flavors make it a standout dessert that will impress your guests. Serve it as the grand finale to a festive meal or as a luxurious treat for an afternoon tea.

Decoration Tips

Enhance the presentation of your choux pastries with these decoration tips:

1. Powdered Sugar: Lightly dust the top with powdered sugar for a classic and elegant look.
2. Fresh Cherries: Garnish with fresh cherries or a cherry on top for a visually appealing touch.
3. Mint Leaves: Add a sprig of fresh mint for a pop of color and a hint of freshness.
4. Chocolate Drizzle: Drizzle melted chocolate over the top for an extra touch of indulgence.

Ingredients:

For the Cherry Compote:

• 500g cherries or sour cherries
• 4-5 tablespoons sugar
• 3 tablespoons cognac
• 1-2 tablespoons lemon juice
• 150ml water
• 3 tablespoons cornstarch

For the Vanilla Cream:

• 26g flour (type 650)
• 30g cornstarch
• 500ml milk
• 90g egg yolks
• 1 vanilla bean
• 100g sugar

For the Choux Pastry:

• 125g water
• 140g milk
• 115g butter (80% fat)
• 125g flour (type 650)
• 2 packets vanilla sugar
• 210g beaten eggs
• 4g sugar
• 2g salt

For the Craquelin Topping:

• 56g soft butter
• 67g brown sugar
• 70g flour (type 650)

Instructions:

1. Prepare the Cherry Compote:
   • In a saucepan, combine the cherries, sugar, cognac, lemon juice, and water. Bring to a boil over medium heat.
   • Dissolve the cornstarch in a little cold water and add it to the cherry mixture.
   • Stir continuously until the mixture thickens. Remove from heat and let it cool.
2. Prepare the Vanilla Cream:
   • In a mixing bowl, combine the flour and cornstarch.
   • In a saucepan, heat the milk with the vanilla bean (split and seeds scraped) until just boiling. Remove from heat.
   • In another bowl, whisk the egg yolks with the sugar until light and creamy.
   • Gradually add the hot milk to the egg mixture, whisking constantly.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
   • Remove from heat and let it cool, covering the surface with plastic wrap to prevent a skin from forming.
3. Prepare the Choux Pastry:
   • Preheat your oven to 180°C (350°F) with ventilation and heat from top and bottom.
   • In a saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil.
   • Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
   • Transfer the dough to a mixing bowl and let it cool slightly.
   • Gradually add the beaten eggs, mixing well after each addition, until the dough is smooth and shiny.
   • Pipe the choux dough onto a baking sheet lined with parchment paper into small rounds.
4. Prepare the Craquelin Topping:
   • In a bowl, combine the soft butter, brown sugar, and flour. Mix until well combined.
   • Roll out the craquelin dough between two sheets of parchment paper to a thin layer.
   • Cut out small discs and place them on top of the piped choux dough.
5. Bake the Choux:
   • Bake in the preheated oven for 25-30 minutes, or until golden brown and crisp.
   • Allow the choux pastries to cool completely on a wire rack.
6. Assemble the Dessert:
   • Cut the tops off the choux pastries and fill them with the vanilla cream.
   • Add a spoonful of cherry compote on top of the cream.
   • Replace the tops of the choux pastries.
7. Serve:
   • Serve the choux pastries fresh, garnished with powdered sugar, fresh cherries, mint leaves, or a drizzle of melted chocolate.

Enjoy your luxurious choux pastries with vanilla cream and cherry compote, a perfect blend of textures and flavors!