Perfect pastry cream puffs
I love pastry cream puffs, specially when they are filled with the perfect vanilla cream, therefore today I decided to give a try, and after two attempts, I finally found the perfect recipe; although is not so difficult to make the pastry puffs, the recipe has to be good otherwise they don’t grow, and you cannot feel them.
What is funny, is that this recipe is the same that I use to prepare churros! so the only difference is that the churros are dried and the pastry puff is baked!
1/2 cup unsalted butter, cut into pieces
1 teaspoon sugar
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs
Preheat oven to 180 degrees.
In a saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a spoon. Continue to stir until you see a film forms on the bottom of the pan, like 3 minutes.
Remove from heat and let it cool for a bit, about 3 minutes. Add 4 eggs, one at a time, be sure that you incorporate each egg after each addition.
Transfer the pastry puff mix to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 3 cm rounds onto each prepared pan. Gently press back the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes; do not open the oven till the 30 min are over otherwise the pastry puff will not grow at all.
1 cup milk
1/3 cup sugar
3 tablespoons flour
3 egg yolks
1/2 teaspoon vanilla
In a medium bowl add egg yolks and sugar, beat at medium-high speed until thick and creamy (approximately 5 minutes) add the flour and mixed again.
In a medium pot warm the milk with the vanilla and set apart a 1/3 of the warm milk and add it to the egg mixture and continue beating until smooth.
Add egg mixture to the medium pot with the rest of the milk and cook over medium-low heat, continuously whisking until mixture starts to boil and you have the desired texture, remove from the heat and transfer to a bowl and let cool completely
Once is cool down, transfer the t vanilla cream to a large pastry bag and fill each pastry puff. Serve immediately.