Homemade Cream Puffs
Homemade Cream Puffs
Delicious Cream Puffs That Are Even Better Frozen! / Custard Cream Filling
Hello everyone! Today, we’re going to make truly delicious cream puffs, filled with a wonderful custard cream! Shall we get started?
Choux Pastry Ingredients- 2 eggs
- 65g unsalted butter
- 70g cake flour (or all-purpose flour)
- 45g milk
- 40g water
- 1g salt
Cooking Instructions
Step 1
First, we’ll make the choux pastry dough. In a saucepan, combine the butter (65g), water (40g), milk (45g), and salt (1g). Place over medium heat and bring to a boil, stirring occasionally.
Step 2
As soon as the mixture begins to boil, remove the saucepan from the heat. Add the sifted cake flour (70g) all at once. Using a spatula or whisk, mix vigorously until a smooth dough forms and there are no lumps. It might look a bit rough at first, but keep mixing until it becomes smooth.
Step 3
Return the saucepan to low heat and continue to cook the dough, stirring constantly, for about 1-2 minutes. This step is called ‘pâte à choux cookery’ or ‘hollowing out’. You’ll know it’s ready when a thin white film forms on the surface of the dough and the dough starts to pull away from the sides of the pan, clinging slightly to the bottom. This process helps the puffs rise better.
Step 4
Transfer the cooked dough to a mixing bowl and let it cool slightly for a few minutes. It should be warm to the touch, not hot, otherwise, the eggs will cook when added. While the dough cools, lightly beat the 2 eggs in a separate bowl. Gradually add the beaten eggs to the dough, a little at a time, mixing thoroughly after each addition. Make sure the dough fully incorporates the eggs before adding more. The final dough should be thick but pipeable, falling off a spatula in a ‘V’ or ‘8’ shape.
Step 5
Transfer the finished choux dough into a piping bag fitted with a round tip. Pipe mounds of dough onto a baking sheet lined with parchment paper, leaving some space between each mound as they will expand during baking.
Step 6
Lightly mist the piped dough mounds with water using a spray bottle. This creates steam in the oven, which helps the choux pastry puff up evenly and become crispier.
Step 7
Bake in a preheated oven at 190°C (375°F) for approximately 20 minutes. The exact baking time may vary depending on your oven. Bake until the puffs are golden brown and feel light when tapped.
Step 8
Once baked, remove the cream puffs from the oven and place them on a wire rack to cool completely. It’s important to let them cool thoroughly so they don’t collapse.
Step 9
When the puffs are completely cool, use a skewer or the tip of a knife to poke a small hole in the bottom or side of each puff. Now, fill a piping bag with your prepared custard cream or whipped heavy cream and pipe it into the hole until the puff is nicely filled. Your delicious cream puffs are ready! You can drizzle melted chocolate on top for extra decadence. They’re also fantastic eaten frozen, like little ice cream puffs!
