Cream puffs are much easier to make than it looked! The cream is below the dough recipe. There was a lot of cream leftover so i used it for cupcakes. Use it in a trifle too maybe?
CLASSIC CREAM PUFFS
Serves: 24 cream puffs
FOR THE CREAM PUFF DOUGH (PÂTE À CHOUX)
- 1/2 cup butter
- 1 cup water
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
- 2 tablespoons powdered sugar (for dusting)
- Preheat the oven to 375 degrees.
- In a 3- to 4-quart pan, combine butter, water, and sugar. Over high heat, bring to a boil and then add the flour all at once and stir quickly until the dough comes together, forming a ball. Remove the pan from the heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
- Add the dough to the bowl of an electric mixer, and add eggs one at a time, mixing in between each addition until dough is smooth. Be careful not to mix more than necessary.
- Scoop the dough into a pastry bag or gallon size Ziploc bag. Cut off 1/2 inch of the corner and attach a large piping tip if you have one. Pipe 24 mounds of dough (about 1 inch around) onto a parchment or Silpat lined baking sheet.
- Bake for 25 minutes, and then use a wooden skewer to poke a couple of holes in the sides of each puff. This will allow the steam to escape so the cream puff can properly dry out and bake on the inside. Bake 5-8 more minutes. They should be golden brown and hollow sounding when tapped.
- Transfer the puffs to a cooling rack and cool completely before filling with cream. Dust with powdered sugar just before serving.
- 2 cups milk (480ml)
- 4 egg yolks
- ⅓ cup + 1 tablespoon granulated sugar (80g)
- ¼ cup all-purpose flour (30g)
- ¼ cup cornstarch (30g)
- 2 teaspoons pure vanilla extract
- A pinch of salt
- ⅓ cup unsalted butter (75g)
- ⅓ cup unsalted butter, softened (75g)
- In a thick bottom sauce pan warm 2 cups of milk over low heat.
- In a bowl cream egg yolks and granulated sugar. Sift in all-purpose flour and cornstarch. Whisk until smooth. Finally stir in vanilla and a pinch of salt.
- Pour only ¼ of warm milk into (2) and whisk to combine. Then pour the cream in the pan of the warm milk.
- Over medium heat bring it to a boil whisking constantly. When it starts to boil, whisk continually until the cream thickens.
- Out of heat stir in ⅓ cup of unsalted butter. Mix until combined. Transfer to a heat-proof bowl and let cool.
- Meanwhile cream ⅓ cup of softened butter. When the cream is cooled to room temperature, add in the butter. Whisk until smooth.