Cream Puffs Recipe
I love cream puffs, especially when they are filled with vanilla cream; therefore, I decided to give this recipe a try today! Cream puffs are basically pate a choux, which is a light pastry dough that you can use for preparing profiteroles, eclairs, cream puff and even churros. How great is that?
After my second attempt, I finally succeeded in making the perfect recipes. Although they are not so difficult to prepare, this recipe , shows you the trick in making the cream puffs rise, since you will need a pocket where to fill in the cream.
As mentioned above, I also use this recipe to prepare churros! So, the only difference is that churros are fried and pastry puffs are baked!
What is the secret of the perfect cream puffs?
When water, butter and flour are mixed, the dough must be transferred to a bowl, and then be left to cool down slightly for 3 min before the eggs are added. Eggs are the most important ingredient, since they help achieve the nice pockets for the filling to be placed in.
Can I fill the cream puffs just with vanilla cream?
There are a lot of different fillings for cream puffs. You can fill the cream puff with any cream. For example, if you want to prepare profiteroles, you can fill them with chocolate cream or whipped cream.
Is there a difference between cream puffs and profiteroles?
No, it is the same dough, the pate a choux dough. You can even make eclairs with this recipe or churros if you prefer.
- 1/2 cup unsalted butter, cut into pieces
- 1 tsp sugar
- 1/2 tsp salt
- 1 cup all-purpose flour
- 4 eggs
- 1 cup milk
- 1/3 cup sugar
- 3 tbsp flour
- 3 egg yolks
- 1 tsp vanilla
- 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 is over otherwise the pastry puff will not grow at all.
- 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 it is cool down, transfer the t vanilla cream to a large pastry bag and fill each pastry puff. Serve immediately