Choux rings with fantastic vanilla cream cheese

Ingredients

Choux pastry

125 milliliters (1/2 cup) milk
125 grams (4.4 ounces) water
8 grams (0.28 ounces) sugar
2 grams (0.07 ounces) salt
100 grams (3.5 ounces) butter
150 grams (5.3 ounces) flour
225 grams (8 ounces) eggs

The filling

430 grams (15.2 ounces) cream cheese
120 grams (4.2 ounces) whipping cream
75 grams (2.65 ounces) powdered sugar
0.5 teaspoon vanilla paste

Equipment

Saucepan
A heavy-bottomed saucepan ensures even heating for your butter and water mixture.
Spatula
Rubber spatulas are ideal for mixing the dough without scratching your saucepan.
Stand Mixer with Paddle Attachment
Using a stand mixer with a paddle helps efficiently incorporate the eggs into the dough.
Pastry Bag with Star Nozzle
Essential for piping beautiful, uniform choux rings that bake evenly.
Baking Mat
A silicone baking mat prevents sticking and evenly bakes the pastry.
Wire Rack
Cools the choux rings perfectly, preventing sogginess.

Instructions

Step 1

1. Preheat your oven to 392°F (200°C). It's important to preheat the oven to ensure even baking.

Step 2

2. In a saucepan, combine the milk, water, sugar, salt, and butter. Heat until the butter melts, and the mixture starts to boil. Stir occasionally to help the butter melt faster.

Step 3

3. Add all the flour at once and vigorously stir the dough with a spatula. Keep the saucepan on the heat and continue stirring for 2-3 minutes. The dough should become smooth and a white film should form on the bottom of the pan. This step helps to cook out excess moisture from the dough.

Step 4

4. Transfer the dough to a mixer bowl fitted with the paddle attachment. Let it cool slightly. Cooling prevents the eggs from cooking when added.

Step 5

5. Gradually add the eggs, one at a time, mixing well after each addition until the dough is smooth and cohesive.

Step 6

6. Transfer the dough into a pastry bag fitted with a star nozzle. Pipe rings onto a baking mat.

Step 7

7. Sprinkle the piped pastry with almond flakes if desired.

Step 8

8. Bake the rings at 392°F (200°C) without convection for 10 minutes. Lower the temperature to 356°F (180°C) and bake for an additional 25-30 minutes until golden brown. Let the choux rings cool on a wire rack, then cut them in half with a knife. Avoid opening the oven door during baking to prevent deflation.

Step 9

9. While the rings are cooling, make the cream filling. In a mixer bowl, combine the cream cheese, whipping cream, powdered sugar, and vanilla paste. Whip until the mixture is fluffy and stable. Ensure the cream cheese is at room temperature for smooth blending.

Step 10

10. Fill a pastry bag with the cream filling and generously pipe it into the cooled rings.

Step 11

11. Before serving, sprinkle the rings with powdered sugar. For a festive touch, you can add fresh berries on top.

Servings

Imagine surprising your guests with a plate of these exquisitely formed choux rings, sparkling under a light dusting of powdered sugar! These pastries can be a show-stopping centerpiece for any gathering.

For an additional twist, pair them with fresh berries 🍓 and a drizzle of chocolate sauce. Another idea is to serve them alongside a selection of your favorite teas 🍵, creating an elegant afternoon tea setup. Dare we say, they even make a delightful breakfast indulgence with a steaming cup of coffee ☕.

Variations

Gluten-Free Variation:
Swap out the all-purpose flour for a gluten-free flour blend. Make sure to select a blend that includes xanthan gum or add it separately to maintain the dough's elasticity.

Vegan Variation:
Replace the butter with a vegan butter substitute and use almond milk or another plant-based milk. For the eggs, use a combination of aquafaba (chickpea water) and baking powder to mimic the rise and texture.

Faq

Why is my choux pastry not rising?
Ensure you're not opening the oven door during the initial baking time. The steam created inside helps the pastry rise.
How do I know when the pastry is baked?
The rings should be golden brown, puffed up, and dry to the touch.
Can I store the choux rings?
Yes, bake and cool them completely before storing in an airtight container for a couple of days. Re-crisp in the oven before filling.
Why did my dough turn out lumpy?
Gradually add the flour into the boiling liquid mixture and stir continuously to prevent lumping.
Can I freeze the pastry dough?
It's best to bake and freeze the choux rings. Freeze them unfilled, then thaw and crisp in the oven before use.
What other fillings can I use?
Try pastry cream, whipped ganache, or even savory options like herbed cheese or smoked salmon for a delightful twist.