ert nt
picture: parisiennes with a green tea cream filling

(submitted by Yolanda)

(photos by Sir Oliver)

If I am correct, and I always am, choux means “carrot” in French.

(Sir Oliver: it actually means cabbage. They were named that because they puff up in the oven like a ball of cabbage)

Yes, I know that!

The Parisienne is a distant cousin (twice removed) of her better known relatives, the choux puff, the profiterole, and the ecclair. The ecclair is long and has a glossy chocolate coat, but to be honest I can’t differentiate between the other two. For the sake of simplicity, these are Parisiennes.

makes 20


The Choux Pastry

  • 90 grams of butter or margarine
  • 250 ml of water
  • 125 grams of flour
  • 5-6 eggs

The Custard Cream

  • 500 ml of milk
  • 5 egg yolks
  • 100 grams of sugar
  • 20 grams of flour
  • 20 grams of cornstarch
  • 2 tablespoons of butter
  • vanilla essense. (alternatively use rum, brandy or kirsch. You can also change the flavor by using chocolate, cocoa, instant coffee granules, powdered green tea, black tea, etc.)


  1. Make the cream first. Heat the milk in a saucepan until hot, but not boiling. In a separate bowl, mix the egg yolks and sugar with a whisk until well combined. add the sifted flour and cornstarch and whisk until well combined.
  2. Mix the hot milk well with the egg mixture. you may want to add a little of the hot milk at a time to the bowl, slowly mixing every time, then returning it all back into the saucepan. Cook over a medium heat, being careful not to burn the liquid. Continue mixing until the liquid thickens, then lower the heat. cook until the custard is ready, then turn off the heat and add the butter.
  3. Let the custard cool in a shallow dish. Cover the surface with clingfilm to prevent a skin forming. Once the cream is cooled, add the vanilla essense, rum, or brandy. (Note: If you want vanilla flavvored, add just a few drops of the essense once the cream has cooled, as the heat makes the essense taste bitter. You can, of course, use a vanilla pod if you have one. If you plan to make a chocolate, coffee, or green tea filling, add the instant coffee, cocoa, chocolate pieces, or tea powder while still hot. You can add the essences or liquors once the cream has cooled)

If making several different flavours, you can divide them into piping bags. Seal the piping end with a rubber band as shown so the cream will not seem out when you are piping it.






Seal the other end once the bag is filled and pop the piping bag into the fridge. If you don’t have piping bags, you can just cut the puffs open and spoon the cream in.

4. Make the pastry. Pour the water into a saucepan and heat it with the butter until it begins to boil. Turn off the flame and add all the sifted flour at once. mix with a wooden spoon until combined. It will be a bit lumpy at first, but if you mix it well it’ll combine just fine.


5. Return the paste to a middle heat. The paste should form a soft yellow ball. Stir over the flame for two-three minutes than remove from heat.


6. Break five eggs into a separate bowl and mix well. Mixing vigorously with a whisk or wooden spoon to combine between installments, add the egg to the paste. the result should be a glossy yellow mixture that drops in streaks from a wooden spoon. Add the sixth egg is the mixture seems too thick.


7. Pour the thick mixture into a piping bag and let the ball of choux bubble up under the nozzle as shown on a greased baking tray. You can also use a spoon. Remember that the tray must be greased evenly or the choux will stick. Otherwise use a cookie sheet.


8. Bake at 190 C for 12 minutes and turn onto a wire rack to cool. Once cool, pipe with cream or cut open and spoon the cream in. Chill and serve.