Introduction: Famous Cream Puffs are a timeless pastry treat, featuring a light, airy, and crispy shell filled with smooth, velvety cream. The delicate choux pastry is baked to perfection, and the cream filling can be made with various flavors, though the classic vanilla pastry cream is a favorite. These cream puffs are perfect for special occasions, dessert tables, or whenever you want to indulge in a little luxury.
Ingredients:
For the choux pastry:
1/2 cup (115g) unsalted butter
1 cup (240ml) water
1/4 teaspoon salt
1 cup (125g) all-purpose flour
4 large eggs
For the pastry cream filling:
2 cups (480ml) whole milk
1/2 cup (100g) granulated sugar
1/4 cup (30g) cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 tablespoon vanilla extract
For the topping:
Powdered sugar (optional, for dusting)
Instructions:
Prepare the choux pastry:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine butter, water, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
Add the flour all at once, stirring quickly with a wooden spoon until the dough comes together and pulls away from the sides of the pan. Continue to cook for another 1-2 minutes to dry out the dough slightly.
Remove from heat and let it cool for a couple of minutes. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds of dough (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 25-30 minutes, or until the puffs are golden brown and puffed up. Do not open the oven door during the first 20 minutes to avoid deflation.
Once baked, let them cool completely on a wire rack.
Make the pastry cream filling:
In a medium saucepan, heat the milk over medium heat until it begins to simmer (do not boil).
In a separate bowl, whisk together sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Once it reaches a boil, continue whisking for 1-2 minutes.
Remove from heat and stir in butter and vanilla extract until smooth.
Pour the pastry cream into a bowl and cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Let it cool to room temperature, then refrigerate until fully chilled (at least 1 hour).
Assemble the cream puffs:
Once the cream puffs are cooled, use a small sharp knife to cut a slit in the side of each puff.
Fill a piping bag with the chilled pastry cream and pipe the cream into the center of each puff.
Optionally, dust the tops with powdered sugar for a decorative touch.
Description:
Famous Cream Puffs are a delightful dessert, with a delicate, light, and crispy shell filled with a rich, smooth, and creamy vanilla pastry cream. The contrast between the airy choux pastry and the luscious cream filling creates a perfect balance of textures. These cream puffs are both elegant and indulgent, making them a favorite at parties, tea time, or as an impressive homemade dessert.
Tips:
Don’t open the oven door while baking the choux pastry, as this can cause the puffs to collapse.
Ensure the dough is the right consistency: It should be thick enough to hold its shape but smooth and glossy after adding the eggs.
Make sure your pastry cream is fully chilled before filling the puffs to prevent it from being too runny.
For a quicker option, you can use store-bought whipped cream or custard as the filling, but homemade pastry cream offers the best flavor.
Variations:
Chocolate Cream Puffs: Add melted chocolate to the pastry cream to create a rich chocolate filling, or drizzle chocolate over the finished puffs for a decadent touch.
Flavored Pastry Cream: Substitute vanilla extract with other flavorings, such as almond, hazelnut, or citrus zest, for a different twist on the classic.
Mini Cream Puffs: Pipe smaller mounds of dough to create mini cream puffs, perfect for bite-sized treats or parties.
Correction:
If your choux pastry dough doesn’t puff up properly, it could be because the dough was too wet or the oven wasn’t hot enough. Make sure the dough is thick enough to hold its shape when piped, and always bake the puffs in a preheated oven.
Enjoy!
Serve these Famous Cream Puffs chilled, and enjoy them at any celebration or as a sweet indulgence with your favorite beverage!
