Recipe For Cream Puffs:
These easy Recipe For Cream Puffs are made from scratch, and taste freshly baked from the oven. A simple choux pastry dough is mixed together, then baked and filled with vanilla pastry cream!
When it comes to Recipe For Cream Puffs and eclairs, freshness is everything. I can’t tell you how many times I’ve bought cream puffs from a bakery, disappointed to find a stale and cardboard-like exterior, rather than the light and fluffy choux pastry that I know must be cream puffs. This is why they are so amazing to make at home!
Recipe For Cream Puffs are a very simple dessert, but it is their elegance that makes them so perfect. I remember the first time I tried Recipe For Cream Puffs, my stepfather was enjoying his day job watching some Sunday football, a large tub of frozen cream puffs on his lap.
Side note: Sunday Football + a big tub of cream is a Ladies Night Chick flick + a pint of ice cream “man equivalent”? quite possibly.
He placed a bucket of golden puffballs in front of me and after tasting one, I immediately understood why he was taking out the whole bucket. Creamy and luscious vanilla pastry cream with a light and golden flour … it is perfect.
A true, classic cream puff is a round pastry filled with straight-whipped cream, but I like that to lighten it make pastry cream with whipped cream in it, a kind of hybrid between the two. It is a bit stronger and substantial than plain whipped cream, and I think it tastes the best!
How to make building materials of Recipe For Cream Puffs:
Chaux (pronounced “shoo”) pastry may sound fancy but it is actually shockingly simple. You only need 5 humble ingredients: water, butter, salt, flour, and eggs.
Start by combining water, butter and salt in a saucepan over medium heat and bring the mixture to a rolling boil.
Once boiling, add your flour and reduce heat to medium / low. You can combine all the flour together, there may be some lumps but shake continuously with a rubber spatula and try to scoop out any flakes of dough.
Once the dough sticks together and forms a ball and all the moisture has been absorbed, remove from heat.
Stir pastry flour to cool for several minutes, then add 4 eggs, stirring until fully combined at a time.
Once you have made your pastry dough, simply pipe it into a mound on a baking sheet on a parchment paper.
The dough will have to bake at high heat (400F) for half an hour. Make sure your oven is fully preheated and do not open the oven door until the cream puffs look golden brown and dry. They will have a sleek, wet-looking exterior before they are finished.
Once the cream puffs are finished baking, take them out of the oven and use a knife to make a hole in the side of each puff. This is where we are finally adding our pastry cream (which is a lot better than the common option of hacking our pretty puffs in half and filling them that way!).
Remember, they will be very hot at this point, so move carefully and quickly and take care not to scorch your fingers! You want to pierce them while they are still hot because as soon as you steal each puff, you will immediately return them to the oven. Turn off your oven and let the doors crack and let them sit there for 10 minutes.
This cream will prevent the puffs from cooling too quickly, causing them to fall on their own. More on that below.
One thing i learned
And it (1) makes a big difference in how much the pastry tastes and (2) how delicious the pastry tastes. Bake the pastry on parchment paper, the best nonstick surface for this square pastry dough. But before you pipe the dough on parchment paper, moisten it with water. You can see me doing this in the video tutorial above.
Why? Think about cheesecake. We bake cheesecakes in a water bath, right? Cheesecake, like Chosec pastry, is egg heavy. Eggs require a moist and moist environment in the oven to (1) grow properly and (2) avoid drying and burning.
Water moist parchment paper = perfectly filled pastry with a delicious light center and crisp exterior. Pastry Perfection.
Why were my cream puffles removed?
Cream puffs usually fall on their own for any of the following reasons:
Owen has not already asserted his authority or is not in the right position.
High heat is critical for these upheavals to arise and to bake structural sound.
You chose Owen Door to finish the baking process.
Every time you open the oven door, the temperature drops and a cool breeze can prevent your cream puffs from rising properly or stopping when they cool down.
You had been removed from dice some time before.
It is important that they are golden brown and dry and firm. Make sure you have a working light in your oven so that you can check without opening your oven door! If you make your cream puffs larger or smaller as described in the Recipe For Cream Puffs, your baking time will vary, so it is important to check for these visual cues.
Can you get construction material in advance?
Indeed, you can make these cream puffs 2-3 days ahead of time. Store them in a water/air proof compartment in the refrigerator. Alternatively, you can freeze them for several weeks. Fun Fact: Frozen Recipe For Cream Puffs are known as Profitoles.
I focused on most of today’s Recipe For Cream Puffs, especially the choux pastry aspect. This is because I covered all the ins and outs of making pastry cream in a Monday post. While I cover the recipe and all the necessary things to make homemade pastry cream in the video below, if you would like more suggestions / details / photos for that part of the recipe.
Ingredients of pastry cream ,(Recipe For Cream Puffs)
- 1 cup whole milk 250 ml
- 1 cup heavy cream 250 ml
- 1/3 cup (70 grams) + 3 tablespoons granulated sugar divided
- 1 vanilla bean split in half lengthwise
- Oon Spoon Salt
- 4 large egg yolk room temp
- 3 tablespoons cornstarch
- Soften 4 tablespoons unsalted butter and cut into 4 pieces
- choux pastry
- 1 cup of water 250 ml
- 115 cups unsalted butter cut into 8 pieces (115 grams)
- Oon Spoon Salt
- 1 cup all purpose flour 125 gms
- 4 large eggs at room temperature
- Powdered sugar for dusting cream puffs
Instruction of Recipe For Cream Puffs:
Combine cream, milk, 1/3 cup (70 grams) sugar, vanilla beans and salt in a medium-sized heavy-bottomed saucepan. Place on the stovetop over medium heat. Stir repeatedly until the sugar dissolves and the mixture comes to a boil. Remove from heat and allow to cool for 10 minutes (stirring occasionally).
Meanwhile, in a separate large bowl, mix egg yolk and 3 tablespoons sugar together. Whisk vigorously for about 15 seconds until the sugar starts dissolving.
Sprinkle the cornstarch over the egg / sugar mixture and whisk until combined and slightly thickened.
Once your cream mixture has cooled down, add about 1/3 cup of cream mixture to the egg mixture by gently rubbing it (it will mash your eggs and cook them slowly by mixing the heated cream. Will stop you from!). Gradually, while still whisking, drizzle over the remaining portion of your cream mixture until the cream and egg mixture is fully combined.
Pour mixture into saucepan and return to stovetop over medium heat. Repeatedly until thickened.
Remove from heat and pour the mixture into the heatproof bowl through a fine-grained sieve (the vanilla beans should be held with the sieve and leave it for now).
One piece in butter at a time until fully combined. If you have not used vanilla bean, stir in the vanilla extract at this point as well.
Place a plastic wrap directly in contact with the surface of the pastry cream to keep a skin. Allow to cool at room temperature for about 30 minutes or until room temperature, then transfer to fridge for at least 2–4 hours. Meanwhile, prepare your outpost pastry.
How to make Recipe For Cream Puffs:
Preheat oven to 425F (205C) and line a large baking sheet or two small baking sheets with parchment paper. To cancel.
Combine water, butter, and salt in a medium-sized heavy-bottomed saucepan over medium heat and bring to a rolling boil.
Once mixture is boiling, add flour and reduce heat to medium / low. Stir continuously with a spatula until moisture is absorbed and the mixture forms a ball that pulls away from the sides of the pot.
Remove from heat and shake the mixture for several minutes to cool. Add eggs, one at a time, stirring very well after each addition until the mixture becomes smooth and velvety.
Transfer the mixture to a piping bag (or into a large ziploc bag with a corner) and place the pipe on a prepared baking sheet about 2 “wide by 1” tall, placing each mound at least 1 ½ inch apart. . Lightly wipe your fingers with cold water and gently press any peaks onto the pastry mound.
Transfer to a 400F (200C) oven and cook for 30 minutes or until the cream puffs dry and become light golden brown.
Remove from the oven and use a sharp knife to pierce the lower center of each cream puff, insert the knife into the cream puff approximately half (be careful, the cream puff will be hot!) A. Replace each grater on a baking sheet and return to the oven. Turn off the oven and let the pastry sit in the oven with the cracked oven for another 10 minutes.
Once 10 minutes have passed, remove from oven and allow to cool completely on a baking sheet.
Permit to cool totally before funneling with cake cream.
To load up with cream, place baked good cream in a channeling sack fitted with a little tip (I utilized a Wilton 5).. Pour the piping tip into each cream grater and fill until the pastry cream starts coming out of the hole.
Just before serving, lightly dust the top of each cream puff with powdered cream (if not yet served, the sugar will dissolve in the fridge).
Enjoy it! Recipe For Cream Puffs (Cream Puffs) store in an airtight container at the refrigerator for 2-4 days or freeze for some weeks.
Notes of Recipe For Cream Puffs:
¹ If you do not have a vanilla bean, use 1 illa teaspoon vanilla extract instead. However, do not add vanilla extracts until step 7.
Sheet make sure that if you use a large baking sheet there is enough room to fit all 20 cream puffs, and if you use two smaller ones make sure they both will fit in your oven. Choux pastry takes a little time to cook and you want to be able to cook all your puffs at once.
If your preference is to halve the puffs of cream instead of piercing and filling, you can skip this step of piercing them (especially if you want to fill them with something that is not easily pipe-able, such as Ice Cream). Just turn off the oven, crack the doors and allow them to cool as instructed. Once completely cooled, slice them in half.
Nutrition Recipe For Cream Puffs:
Servings: 1cream Puff | Calories: 183kcal | Carbohydrate: 12 grams | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4G | Cholesterol: 119mg | Sodium: 87mg | Potassium: 50mg | Sugar: 7g | Vitamin A: 550IU | Calcium: 40mg | Iron: 0.4mg