{"id":41304,"date":"2026-09-28T16:42:39","date_gmt":"2026-09-28T20:42:39","guid":{"rendered":"https:\/\/edsmith.com\/fr\/?post_type=recipe&p=41304"},"modified":"2026-09-28T16:53:30","modified_gmt":"2026-09-28T20:53:30","slug":"choux-a-la-creme-e-d-smith-triple-fruits","status":"publish","type":"recipe","link":"https:\/\/edsmith.com\/fr\/recipe\/choux-a-la-creme-e-d-smith-triple-fruits\/","title":{"rendered":"Choux \u00e0 la cr\u00e8me E.D.SMITH TRIPLE FRUITS\u1d39\u1d30"},"content":{"rendered":"
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Choux \u00e0 la cr\u00e8me E.D.SMITH TRIPLE FRUITS\u1d39\u1d30<\/h2><\/div>\n
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\"Choux<\/div>\n
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\n<\/path><\/g><\/g><\/svg><\/span> \u00c9pingler la recette<\/a>\n<\/path><\/g><\/g><\/g><\/svg><\/span> Imprimer la recette<\/a>\n\n<\/div>\n<\/div>\n\n
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Temps de pr\u00e9paration <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Temps de cuisson <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
Temps total <\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Portions <\/span>16<\/span> choux \u00e0 la cr\u00e8me<\/span><\/span><\/div><\/div>\n
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Ingr\u00e9dients
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Craquelin \u00e0 la cassonade<\/h4>
  • 1\/3<\/span> tasse<\/span> (42 g) farine tout usage<\/span><\/li>
  • 1\/4<\/span> tasse<\/span> (53 g) cassonade fonc\u00e9e<\/span><\/li>
  • 1\/4<\/span> tasse<\/span> (57 g) beurre non sal\u00e9<\/span><\/li><\/ul><\/div>

    P\u00e2te \u00e0 choux<\/h4>
    • 3\/4<\/span> tasse<\/span> (180 g) eau<\/span><\/li>
    • 3<\/span> c.<\/span> \u00e0 soupe (42 g) beurre non sal\u00e9<\/span><\/li>
    • 1\/4<\/span> c.<\/span> \u00e0 th\u00e9 sel<\/span><\/li>
    • 3\/4<\/span> tasse<\/span> (94 g) farine tout usage<\/span><\/li>
    • 3<\/span> gros \u0153ufs (150 g), battus<\/span><\/li><\/ul><\/div>

      Cr\u00e8me au mascarpone et \u00e0 la vanille<\/h4>
      • 2\/3<\/span> tasse<\/span> (150 g) fromage mascarpone<\/span><\/li>
      • 3\/4<\/span> tasse<\/span> (85 g) sucre \u00e0 glacer<\/span><\/li>
      • 1\/4<\/span> c.<\/span> \u00e0 th\u00e9 sel<\/span><\/li>
      • 1\/2<\/span> c.<\/span> \u00e0 th\u00e9 p\u00e2te de gousse de vanille<\/span><\/li>
      • 3\/4<\/span> tasse<\/span> (180 g) cr\u00e8me riche en mati\u00e8re grasse<\/span><\/li><\/ul><\/div><\/div>\n

        Pr\u00e9paration
        <\/div> <\/h3>
        • Pr\u00e9chauffer un four \u00e0 convection \u00e0 350 \u00b0F ou un four conventionnel \u00e0 375 \u00b0F. Recouvrir une grande plaque de cuisson de papier parchemin et r\u00e9server.<\/div><\/li><\/ul><\/div>

          Craquelin \u00e0 la cassonade<\/h4>
          • Dans un bol moyen, ajouter la farine, la cassonade et le beurre. Avec les mains, m\u00e9langer le beurre avec la farine et la cassonade jusqu'\u00e0 l'obtention d'une p\u00e2te. Abaisser entre deux feuilles de papier parchemin jusqu'\u00e0 une \u00e9paisseur de 1\/8 po. Placer sur une plaque de cuisson et mettre au cong\u00e9lateur pour refroidir.<\/div><\/li><\/ul><\/div>

            P\u00e2te \u00e0 choux<\/h4>
            • Dans une casserole, ajouter l'eau, le beurre et le sel. R\u00e9gler le feu \u00e0 moyen et faire mijoter. Lorsque le m\u00e9lange commence \u00e0 mijoter, ajouter la farine d'un seul coup. \u00c0 l'aide d'une cuill\u00e8re en bois, m\u00e9langer jusqu'\u00e0 l'obtention d'une p\u00e2te. Poursuivre la cuisson jusqu'\u00e0 ce qu'un film \u00e9pais se forme au fond de la casserole. Transf\u00e9rer dans un batteur sur socle muni d'un fouet plat. Laisser la p\u00e2te refroidir pendant 2 \u00e0 4 minutes.<\/div><\/li>
            • R\u00e9gler le batteur \u00e0 basse vitesse et verser en filet 1\/4 des \u0153ufs. Racler les parois et le fond du bol. Verser encore 1\/4 des \u0153ufs en filet et m\u00e9langer jusqu'\u00e0 ce que le tout soit combin\u00e9. Ajouter lentement les \u0153ufs jusqu'\u00e0 ce que la consistance de la p\u00e2te soit assez molle pour former un V lorsqu'elle est soulev\u00e9e avec le fouet plat.<\/div><\/li>
            • Transf\u00e9rer dans une grande poche \u00e0 douille munie d'un embout rond de 1\/4 po. Mettre un peu de p\u00e2te dans les 4 coins de la grande plaque de cuisson, puis placer le papier parchemin sur le dessus pour le faire adh\u00e9rer. Tenir la poche \u00e0 douille \u00e0 la verticale et former des choux de 1 1\/2 po, en les espa\u00e7ant de 2 po.<\/div><\/li>
            • \u00c0 l'aide d'un emporte-pi\u00e8ce de 2 po, d\u00e9couper des cercles dans le craquelin \u00e0 la cassonade et en placer un sur le dessus de chaque chou. Cuire au four de 35 \u00e0 40 minutes, jusqu'\u00e0 ce qu'ils soient bien dor\u00e9s. Entrouvrir la porte du four et laisser refroidir les choux dans le four pendant 20 \u00e0 30 minutes, puis les retirer du four et les laisser refroidir compl\u00e8tement.<\/div><\/li><\/ul><\/div>

              Cr\u00e8me au mascarpone et \u00e0 la vanille<\/h4>
              • Dans le bol d'un batteur sur socle muni d'un fouet, battre le fromage mascarpone, le sucre \u00e0 glacer, le sel et la vanille jusqu'\u00e0 ce que le m\u00e9lange soit lisse. Ajouter la cr\u00e8me riche en mati\u00e8re grasse et battre jusqu'\u00e0 la formation de pics fermes, en s'assurant de racler le fond du bol. Transf\u00e9rer dans une grande poche \u00e0 douille munie d'un embout en forme d'\u00e9toile.<\/div><\/li><\/ul><\/div>

                Assemblage<\/h4>
                • Ouvrir une bo\u00eete de garniture pour tarte aux cerise, framboise, bleuet E.D.SMITH TRIPLE FRUITS\u1d39\u1d30 et la transf\u00e9rer dans une petite poche \u00e0 douille, en s'assurant que le bout est assez large pour que les cerises puissent en sortir. R\u00e9server.<\/div><\/li>
                • \u00c0 l'aide d'un couteau dentel\u00e9, couper le dessus de chaque chou \u00e0 la cr\u00e8me. Remplir la moiti\u00e9 de la cavit\u00e9 avec de la cr\u00e8me au mascarpone, suivie de la garniture pour tarte aux cerise, framboise, bleuet E.D.SMITH TRIPLE FRUITS\u1d39\u1d30. Ajouter de la cr\u00e8me autour de l'ouverture du chou et remplir de garniture pour tarte. Garnir de fleurs comestibles et savourer.<\/div><\/li><\/ul><\/div><\/div>\n
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                  <\/div>\n

                  <\/div>Faite Avec des
                  <\/div><\/h3>
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                  <\/div><\/path><\/g><\/g><\/svg><\/span>
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                  <\/div>\n\n<\/div><\/div>\n","protected":false},"featured_media":0,"template":"","categories":[8975,8987,10097,8963,8999],"tags":[],"class_list":["post-41304","recipe","type-recipe","status-publish","hentry","category-action-de-grace-automne-et-halloween","category-dessert-et-gateries-sucrees","category-garniture-pour-tarte-aux-cerise-framboise-bleuet-e-d-smith-triple-fruits","category-intermediaire","category-patisseries"],"acf":[],"yoast_head":"\nChoux \u00e0 la cr\u00e8me E.D.SMITH TRIPLE FRUITS\u1d39\u1d30 - E.D.SMITH\u1d39\u1d30<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/edsmith.com\/fr\/recipe\/choux-a-la-creme-e-d-smith-triple-fruits\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Choux \u00e0 la cr\u00e8me E.D.SMITH TRIPLE FRUITS\u1d39\u1d30 - 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