Cream Puffs
Crispy on the outside, sweet and creamy on the inside, these are truly delicious.
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Estimated Time
- Preparing 30 min
- Cooking 50 min
Nutritions / Serving
-
Energy124 kCal
-
Carbs11 g
-
Protein1 g
-
Fat8 g
Serves 18.
Ingredients
Puff Pastry Dough
- All-purpose Flour 65 g
- Icing Sugar 10 g
- Salt 2 g
- Water 105 g
- Unsalted Butter 45 g
- Egg 3 pc
Crisp Topping
- Cake Flour 60 g
- Unsalted Butter 60 g
- Icing Sugar 40 g
Vanilla Custard Cream
- Vanilla Custard 150 g
- Whipping Cream 150 g
- Granulated Sugar 15 g
Making the Crisp Topping
Combine the topping ingredients in a mixing bowl with a spatula until a dough forms.
Place the dough between two sheets of parchment paper and roll it to about 3 mm thick. Freeze.
Preparation
Preheat the oven to 190°C (375°F).
Prepare a baking sheet with parchment paper, marking circles if needed for consistent puff sizes.
Fit a piping bag with a tip, secure the top with a clip, and place it in a tall container with the top turned outward for easy filling.
If the eggs are cold, place them in 50–60°C warm water until needed.
Pre-cut the crisp topping into circles and return to the freezer.
Making the Choux Pastry Dough
In a pot, combine butter, water, icing sugar, and salt. Heat on low until the butter melts, then bring to a boil.
Remove from heat, add all the flour, and stir until it forms a dough. Press the dough with a spatula to remove lumps.
Return the pot to low heat, stirring continuously until the dough is glossy and you hear slight sizzling. This usually takes about 2–3 minutes.
Transfer the dough to a bowl and spread it to cool slightly. Beat the eggs and add in three parts, mixing each addition thoroughly until no liquid is visible.
Check consistency, the dough should fall from the spatula in about 2–3 seconds, forming an inverted triangle.
Pipe the dough onto the baking sheet. Place a crisp topping circle on each and press lightly.
Reduce oven temperature to 180°C (350°F) and bake for 50 minutes until deep golden brown.
Cool the puffs on a wire rack.
Whip cream and sugar to a thick consistency. Fold in vanilla custard and mix at medium speed until smooth.
Fill the puffs with custard cream and enjoy.
Discussion
Here’s the vanilla custard recipe.
Preheating the oven and preparing tools (piping bags, baking sheet, and crisp topping) helps keep the process smooth.
For the choux dough, use all-purpose flour. Low-sugar dough helps with puff color rather than adding sweetness, so try not to skip the sugar.
Eggs should be at room temperature; use warm water to bring them up to temp if needed.
Stir the dough thoroughly when cooking to prevent lumps, adjusting egg quantity to reach the correct consistency for the batter.
Baking times may vary based on oven and dough consistency; bake until the puffs are fully set, adjusting as needed.