Cream Puffs Recipe
I love cream puffs, especially when they are filled with vanilla cream, therefore today I decided to give a try, and I prepared cream puffs. Cream puffs are basically pate a choux, which is a light pastry dough, that you can use for profiteroles, eclairs, cream puff and I use this recipe also for churros.
After two attempts, I finally found the perfect recipe for cream puffs. Although it is not so difficult to make the cream puffs, the recipe has to be good otherwise the cream puffs don’t grow, and you will not have a pocket to put the cream.
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 fried and the pastry puffs are baked!
What is the secret of the perfect cream puffs?
When you mix the water, butter, and flour, you have to transfer the dough to a bold and let it cold down slightly for 3 min before you add the eggs. The eggs are the main elevate ingredient that gives the nice pocket to the cream puff.
Can I fill the cream puffs just with vanilla cream?
Actually, 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 exactly 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