Cremitas Cherry Petit Choux

Cremitas Cherry Petit Choux

Jesse Bluma at Pointe Viven. All rights reserved.

Petit choux is a popular French pâtisserie, light, puffy, and buttery in flavor.  I re-imagined the recipe with a Latin creme.  You might have seen this recipe of mine in the LA Times, see below.  Have fun with these treats that can be made in many sizes, shapes, and combinations.

Petit Choux Ingredients

1 cup water

1 1/4 stick unsalted butter

1 cup white whole wheat flour

3 large organic eggs (these must be large, medium and small eggs will not provide enough rise)

Petit Choux Directions

Pre-heart oven to 450° Fahrenheit (or 232° Celsius).

Bring water and butter to a boil.

Add flour and stir quickly for two minutes.

Pour mixture into mixing bowl, add eggs one at a time, beating well.

Fill mini-bundt pans with four ice cream scoops of dough, stir dough together in each mold.

Bake for 20 minutes.

Turn down the oven temperature to 300° Fahrenheit (or 149° Celsius) for an additional 20 minutes, careful not to brown. Remove from oven with oven mits, remove each petit choux with a knife and cool on rack.
*Note:  Ovens vary and petit choux is not super easy to make.  You may wish to bake one and adjust according to your oven and climate.  Then bake the remaining.

Cremitas Ingredients

1 cup milk

3 cups water

1 cup organic honey

1 teaspoon vanilla

pinch of salt

1/2 cup cornstarch (stir in a little at a time, too quickly and it will clump)

2 organic egg yolks

Cremitas Directions

Mix all cremitas ingredients together in a saucepan.

Cook to a boil and remove from heat.
You may use the remaining cremitas for other desserts or use as a dip for other fruit.  

Serving

Serve with cherries that have been washed and dried.

Drizzle cremitas on petit choux and cherries.

Sprinkle with a little salt.

Enjoy!

Yields:  Approximately Six

Join the Jesse Bluma at Pointe Viven circle:

sign-up for email updates.

Credit: http://www.latimes.com/, Twenty20.con, @Deep_Mind