Cream Puffs Recipe
Perfect Cream Puffs recipe and very easy to prepare
Prep Time30 minutes mins
Cook Time30 minutes mins
Course: Dessert
Cuisine: French
Keyword: Cream puffs, ecclair, pate a choux, profiteroles
Servings: 28
Calories: 125kcal
- 1/2 cup unsalted butter, cut into pieces
- 1 tsp sugar
- 1/2 tsp salt
- 1 cup all-purpose flour
- 4 eggs
Vanilla Cream
- 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.
Vanilla Cream
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
Serving: 1g | Calories: 125kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g