Want to surprise you guests at your next dinner party? This strange looking mushroom is in fact a sweet choux pastry dessert from a recipe elaborated by famous pastry chef Christophe Adam. This choux pastry is impossible to miss; bake it into small glass glasses for a unique look. This dessert is so versatile that it allows you to stuff it with cream, ice-cream, chocolate sauce or caramel!
Ingredients list: choux pastry in a Jar
- 4/5 cup (20cl) water
- 1 3/4 tbsp (14g) sugar
- 2 ounces (70g) butter
- A pinch of salt
- 2/3 ounce (20g) of milk powder
- 1 cup (90g) cake flour
- 3 large eggs
- Granulated sugar, praline or chopped almonds
1. Preheat your oven to 360°F (180°C).
2. In a saucepan, put water, sugar, butter and salt. Bring to a boil.
3. Add powdered milk and bring to a boil again.
4. Remove from heat.
5. Add flour, whisking thoroughly to avoid lumps.
6. Once the flour is fully incorporated, put the saucepan back over a low heat. Stir with a wooden spoon for 2 minutes to make it homogeneous without excess moisture. The texture should be very mushy.
7. Add eggs one by one and whisk vigorously.
8. Pour the dough into a pastry bag, and then fill small glass jars to about 1/3 height.
9. Sprinkle granulated sugar and praline or chopped almonds on top. Then bake the choux pastry jars in your preheated oven at 360°F (180°C) for about 20 minutes.
10. Cool. Cut the cap, fill the pot and hat with the cream of your choice. Try with whipped cream or Chantilly: it’s a pure delight!
- For an original presentation and impeccable cooking, you must cook the choux pastry in glass jars. But for traditional choux pastries, let them simply stand on a plate lined with parchment paper.
- You must ensure that the oven is already preheated.