Maxi whipped cream, a recipe that does not lack air by Raphaël Haumont

Choux pastry

1. Preheat the oven to 200 ° C.
2. In a saucepan, melt the butter with the water.
3. When the butter is melted, and out of the fire, pour in the flour all at once and stir quickly with a spoon. drink until you get a sticky dough.
4. Put the preparation on low heat for one or two minutes without stopping stirring to “dry” the dough a little. It should come off the edges of the pan without difficulty.
5. Pour the dough into a salad bowl (or better, in the bowl of a robot). Let cool for a few moments until lukewarm.
6. While mixing, pour eggs. Stir vigorously to obtain a homogeneous and very smooth paste.
7. Pour the resulting dough into a pastry bag.
8. On a baking sheet, place large balls of dough (the equivalent of a scoop of ice cream). No pastry bag? Not serious ! You can make cabbage using two tablespoons. To prevent the dough from sticking, immerse the spoons in a little cool water before forming a sort of quenelle. Then smooth the dough with moistened fingertips.
9. Bake for about 10 minutes. The cabbages must be well puffed and golden.
10. Lower the oven to 150 ° C and continue cooking for 30 minutes.

Whipped cream

1. In a very cold salad bowl, pour the cream liquid, 2 to 3 tablespoons of sugar ice cream (according to your taste) and vanilla. (Tip: in addition to the cream, place all utensils in the fridge – even in the freezer or freezer for a few minutes. The cream will whip up much more easily at low temperature.)
2. Whisk full speed. The mass go up … in whipped cream!
3. As soon as the volume tripled, stop beating. The whipped cream must hold “all by itself” on the rods of the whisk.

Mounting

1. Cut the choux puffs in half and fill them with whipped cream and pieces of strawberries.
2. Add whipped cream, then finish the assembly with the cabbage “hat”, previously sprinkled with icing sugar. To consume quickly!

On the Science side, what’s going on?

Cream, whether liquid or thick, is made up mainly of water, matter oily and protein. A “30%” cream contains 30% fat, or ” lipids “. Why do these 30% of lipids not rise to the surface as they would in a glass of water? Because proteins come into the mix: these long molecules disperse the fat by forming fine droplets with which they line the surface, it is a emulsion.

When you make a whipped cream, you whip the cream, which brings bubbles of gas. With each whip, these gas bubbles intersect, overlap, and in turn become very small. They stabilize in the water / fat / protein mixture: the whipped cream appears! A chemist will say that whipped cream is nothing more than a frothy emulsion. A pastry chef will talk about whipped cream that abounds … and both will be right!

Vary the pleasures!

Chouquettes, profiteroles, nuns, lightning… With this choux pastry recipe, you have all the keys to preparing a large number of well-known pastries! Only the garnish changes. To get chouquettes, place sugar chips on top of the choux pastry. You can even polish them with a little beaten egg before cooking and then sprinkle them with sugar. For the éclairs and the nuns, all you have to do is dress the choux pastry in the desired shape, then fill them with pastry cream: vanilla, chocolate, etc. (for the pastry cream, see the recipe “Make a whole flan”).

For the profiteroles, it’s even simpler: cut the cabbage in half and fill them with a scoop of ice cream. Drizzle with the chocolate lukewarm, a few almonds slivers or crunchy chocolate balls, and serve immediately.