At one time I was very reluctant to attempt cream puffs. However, once you make them, it’s clear that it’s not scary, doesn’t take a lot of time and the result is so good that you will forget you were ever afraid.
CREAM PUFFS (Choux Pastry)
Preheat Oven: 450° Servings: 12-14
Ingredients:
3/4 Cups water
6 Tablespoons unsalted butter (or the equivalent in Crisco)
3/4 Cups flour
3 Eggs
Directions:
Add water and butter together and bring to a boil. Take off heat and place in a bowl. Add flour and mix well, until it pulls away from the sides of bowl. Cool. Add eggs one at a time and mix well until each one is completely incorporated. Spray a baking sheet (or line with parchment paper). Drop the dough by heaping tablespoons.
Bake @450° for 15 minutes. Reduce the heat to 375° for 12-15 minutes. The puffs should be light brown.*
Filling:
1-1/2 Cups whole milk
1/2 Cup heavy cream
1/2 Cup sugar, divided
Pinch of Salt
3 Tbsp. Cornstarch
5 Egg Yolks
4 Tbsp. Butter, cubed (I use unsalted)
1-1/2 Tsp. Vanilla Extract
Directions:
In a sauce pan over medium-high heat, combine the milk, cream and half of the sugar, stirring occasionally until it comes to a simmer. While the liquid is heating, whisk together the remaining sugar, salt, cornstarch and egg yolks in a medium bowl until light and creamy.
Once the milk mixture is hot, slowly whisk about 1 cup of that liquid into the egg mixture. This is to make sure you don’t end up with scrambled eggs. Pour all the egg mixture back into the hot milk mixture and reduce the heat to medium and continue to cook while whisking constantly, until it thickens about 30 seconds. Remove the pastry cream from the heat and whisk in the butter and vanilla, until the butter is melted. Transfer to a bowl and cover with a plastic wrap directly onto the surface of the cream, so a skin does not form. Refrigerate until chilled and firm – about 3-4 hrs.
To Fill: Cut a small slit on the side or top of the puff. Using pastry bag, press the filling into the puff. Alternatively, cut the puff in half and fill with the cream and replace the top. You can drizzle chocolate over the top to cover the hole.
*Bake on middle rack. If you have more than one pan, bake pans individually. Do not put second pan on top rack.
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