Cream puffs are a delicious dessert, that are very similar to eclairs. The crisp, light choux pastry complements the smooth vanilla pastry cream perfectly. Cream puffs are a perfect starting point for an ambitious baker.
CHOUX PASTRY
Choux pastry is a simple, yet unique pastry to make. It is the base of cream puffs, eclairs, and churros. The pastry is made of water, milk, sugar, salt, flour, vanilla extract, and eggs. It starts from boiling the liquids, and stirring the flour to form a paste. The dough is then dried out, and cooled. Next, the vanilla extract, and eggs are mixed in to form a sticky dough. Then, they are piped, and baked at a high temperature (425°F) to encourage expansion, and finished at 350°F. Lastly, they are filled from the bottom with pastry cream.
Although, choux pastry is traditionally made with water (not milk), I find that a 50/50 mix gives the pastry a softer, and more desirable texture. Also, it is very important to follow the exact procedure, otherwise the choux pastry will not rise properly. Drying out the dough, and mixing in the eggs, one at a time may seem unnecessary, but it is crucial for the best cream puffs.
In a bowl, whisk the egg yolks with the sugar, cornstarch, and salt until pale and thick.
Scald the milk in a saucepot.
Gradually mix the hot milk into the egg yolk mixture to temper the egg yolks.
Place the mixture back into the pot, and bring to a boil. Boil for 1 minute.
Strain through a fine mesh sieve, and stir in the butter and vanilla extract. Cover the surface with plastic wrap, and refrigerate for at least 2 hours.
Bring the water, milk, butter, sugar, and salt to a boil.
Turn off the heat, and stir in the flour.
Dry out the dough over medium-heat until a film forms on the bottom.
Place the dough into a bowl, and cool for 10 minutes. Preheat your oven to 425°F.
Mix in the vanilla extract. Add in the eggs, one at a time until incorporated. Place the dough into a piping bag fitted with a large round tip.
Pipe out 1-inch circles onto a large baking sheet lined with parchment paper. Bake for 10 minutes, then reduce the oven temperature to 350°F, and bake for 15-20 more minutes until golden brown.
Poke each cream puff with a toothpick to vent out steam.
Cool the cream puffs on a wire rack.
Cut an x into the bottom of each cream puff. Place the pastry cream into a piping bag with a small round tip, and fill each puff until full.
Enjoy!
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 2 cups full-fat milk
- 1 tbsp unsalted butter
- 1 tsp pure vanilla extract
- 1/2 cup water
- 1/2 cup full-fat milk
- 1/2 cup unsalted butter
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 cup all-purpose flour
- 1 tsp pure vanilla extract
- 4 large eggs
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In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and thick.
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In a saucepot, scald the milk over medium-high heat.
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Temper the egg yolk mixture, by slowly adding the hot milk into the bowl and whisking vigorously.
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Pour the mixture back into the pot, and bring to a boil over medium-heat, stirring constantly.
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Boil for 1 minute, and remove for the heat.
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Strain through a fine-mesh sieve into a bowl, and stir in the butter and vanilla extract.
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Cover the surface with plastic wrap, and refrigerate for at least 2 hours.
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Pour the water, milk, butter, salt, and sugar into a saucepot.
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Bring to a boil over medium-high heat.
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Turn off the heat, and stir in the flour until a dough forms.
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Cook the dough over medium-heat, stirring the dough until a film forms on the bottom of the pot.
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Transfer the dough to a bowl, and allow to cool for 10 minutes.
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Preheat your oven to 425°F, and line a large baking sheet with parchment paper.
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Mix in the vanilla extract until incorporated.
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Add in the eggs, one at a time, until a smooth dough forms.
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Place into a piping bag fitted with a large round tip.
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Pipe 1-inch circles onto the baking sheet.
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Lightly brush each cream puff with egg wash, and bake for 10 minutes.
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Reduce the oven temperature to 350°F, and bake for 15-20 minutes more until golden brown.
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Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Poke each cream puff with a toothpick to allow the steam to vent.
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Place the pastry cream into a piping bag with a small round tip.
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Cut an x into the bottom of the cream puff, and fill with pastry cream until full.
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Serve immediately, or refrigerate.
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Enjoy!