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Cream puffs are one of the essential specialties of French pastry. This dessert combines a light and airy choux pastry with a rich and creamy pastry cream, often flavored with vanilla.
Perfect for a refined afternoon snack, a party, or even as an after-dinner dessert, these little puffs will delight your taste buds and those of your guests.
Finished with a dusting of icing sugar, these delights are as beautiful as they are delicious.
Ingredients:
For the choux:
125 g flour
100 g butter
150 ml water
3 eggs
1 pinch of salt
For the pastry cream:
500 ml milk
1 vanilla pod
100 g sugar
4 egg yolks
40 g cornstarch
50 g butter
Instructions
Preparing the choux buns:
Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
In a saucepan, heat the water, butter, and salt until boiling. Remove from heat.
Add the flour all at once and mix vigorously with a wooden spoon until the dough pulls away from the sides of the pan.
Add the eggs one at a time, mixing well between each addition, until the batter is smooth and even.
Using a piping bag, pipe small mounds of batter onto the baking sheet, leaving space between each choux bun.
Bake for 20-25 minutes, until the choux buns are golden brown and puffed. Cool on a wire rack.
Preparing the pastry cream:
In a saucepan, heat the milk with the split and scraped vanilla pod.
In a bowl, whisk the egg yolks with the sugar until pale.
Add the cornstarch and mix well.
Pour the hot milk over the egg-sugar mixture, stirring constantly.
Return the mixture to the saucepan and heat over low heat, stirring constantly, until thickened.
Remove from the heat, add the butter, cut into pieces, and mix until melted. Let cool.
Assembly:
Once the choux buns have cooled, cut a small top off each bun.
Fill the buns with pastry cream using a piping bag.
Replace the tops and, if desired, dust with powdered sugar before serving.
Pastry Cream Choux: A French Delicacy
Variations and Tips
Flavored Cream: Add a touch of whimsy to your pastry cream by flavoring it with melted chocolate, coffee, or even orange zest.
Whipped Cream Version: Replace the pastry cream with homemade whipped cream for a lighter filling.
Chocolate Sauce: Serve your choux topped with chocolate sauce for a profiterole effect.
Crackling Cream: Add a thin layer of craquelin (a mixture of butter, sugar, and flour) on top before baking for even crispier choux.
Freezing: Unfilled choux can be frozen. Bake them for a few minutes after thawing to restore their crispiness.
Storage
Refrigerated: Filled choux should be eaten quickly, ideally within 24 hours. Store them in an airtight container in the refrigerator.
Unfilled: Unfilled choux pastry can be stored at room temperature in an airtight container for 2 days.
Crème pâtissière: Store the cream in the refrigerator in an airtight container for up to 2-3 days.
Frequently Asked Questions
1. Can I prepare the choux pastry in advance?
Yes, unfilled choux pastry can be baked the day before. Fill them with the cream the same day for best results.
2. The crème pâtissière is too runny, what should I do?
Continue heating gently while stirring until it thickens. If it is still too runny, you can add a little more cornstarch diluted in cold milk.
3. Can I use a different filling?
Read more on the next page. Of course! A mascarpone cream, whipped ganache, or even a light mousse would work perfectly.
4. Why do my choux pastry collapse after baking? This can happen if the dough is too moist or if the oven isn't hot enough. Also, be careful not to open the oven door during baking.
5. Can I double the recipe?
Yes, double the ingredients to make more. Make sure to bake the choux in batches to avoid overloading the oven.
With these tips, your cream puffs will become the star of all your gourmet occasions!
Prep time: 20 minutes | Bake time: 20-25 minutes | Total time: 45-50 minutes
Kcal: 120 kcal (per choux) | Servings: 12 servings
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