A classic French treat I LOVE to eat!
This is a simple vanilla filled pastry with an easy technique, just follow the instructions step-by-step and read to prepared so you know what is next. Everything is easier by laying out ingredients before hand as this is something that takes some prep work. Everything is best when ingredients are at room temperature, this is the most important part. Butter can be left out over night and eggs you want to prep with your morning coffee and allow to sit out for about 2 or so hours.
Great for the freezer and to make a head of time when you expect company because you can easily pull them out to thaw. You won’t want to re-heat because the cream will become liquidity. Gross! We want is smooth like you see below!
I love to fancy them up with a dunk of chocolate but a dust of powdered sugar is simply delicious!
I have not tried this using my gluten free flour but I am willing to give it a go and let you know!
Cream Puffs
Ingredients
For the Cream:
- 1 cup whole milk
- 1 cup heavy cream
- 1/3 cup + 2 tablespoons granulated sugar, divided
- 1 vanilla bean, deseeded or 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 5 large egg yolks, room temperature
- 3 tablespoons cornstarch
- 4 tablespoons unsalted butter, softened
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter, cut into 8 pieces
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- Powdered sugar for dusting
- 1 cup chocolate, melted, optional to dunk cooled pastry tops
Directions
For the Cream:
- In a medium size pot over medium heat, combine cream, milk, 1/3 cup sugar, vanilla bean (if using extract, wait to add until step 5), and salt. Bring mixture to a simmer and stir until sugar is dissolved. Remove from heat, and allow to cool for 10 minutes, stir occasionally.
- In a large bowl, whisk vigorously together egg yolks and remaining sugar until sugar is dissolved. About 25 seconds.
- Add cornstarch, whisk until combined and mixture has slightly thickened.
- To temper your eggs, slowly drizzle your cream mixture into your egg mixture slowly, whisking as you go. Once combined, add all the mix back into the saucepan and place over stove top over medium heat. Whisk until thickened.
- Next, using a fine mesh strainer into a heat proof bowl. If using extract, add now. Whisk in butter one pieces at a time until all is combined. Using plastic wrap, place right on top of the cream (just like pudding) to prevent any skin from forming. Allow to come to room temperature then transfer to refrigerator for 3-4 hours.
For the Choux:
- Pre-heat oven to 400 degrees F, line large baking sheet with parchment paper.
- In a medium sauce pan, combine water, butter, salt over medium heat. Bring to a boil. Once mixture is at a boil, add flour and turn your heat to medium-Lo.
- Using a spatula, stir continuously until a ball forms and pulls away from the sides.
- Remove from heat, stir until cooled down. Add eggs one at a time, stirring well after each one until mixture is smooth.
- Transfer the mixture to a piping bag and pipe 2 inch wide rounds on to the prepared baking pan. Lightly dampen your fingers and press on the peaks to flatten them out slightly.
- Bake 30 minutes.
- Remove from oven, using a sharp knife you want to pierce the lower center of each puff about half way through. Replace back on backing sheet after each puff and return entire batch into the oven with the heat off and oven cracked to cool for 10 minutes.
- Remove from oven and allow puffs to cool on baking sheet for another 8-10 minutes.
- Place chilled cream in a pastry bag, cut off the end and insert tip into the hole your created in the puff. Fill each one until you see the pastry cream start to come out of the hole and the puff is heavier in weight.
- For chocolate covered tops, melt chocolate and allow to set for 2 minutes. Dunk the tops of each puff in chocolate and serve with a dust of powdered sugar.
- Can freezer or keep in refrigerator for up to 1 week.
