Hey there everybody! I hope that you had a lovely Christmas full of joy and happiness!
I just recovered from all that Christmas baking and I persuaded my parents to let me make Cream Puffs; the light, airy choux buns with a creamy vanilla pastry cream filling that melts in your mouth!
Every time that subject of Cream Puffs comes up, my Dad tells us the sad story of how his Mum (my Grandma) tried to make Cream Puffs over and over again but they would always turn out miniscule! Thankfully my Cream Puffs turned out nice, puffed up and hollow! This recipe is for all those people whose Cream Puffs could be worked on; it is really easy if the steps are properly explained!
- 1 cup or 130 grams all purpose flour
- 1 teaspoon of sugar
- 1/2 teaspoon salt
- 1/2 cup or 114 grams of butter
- 1 cup or 240 ml of water
- 4 large eggs
- First preheat your oven to 200 degrees C. Line two baking sheets with parchment paper or lightly grease it.
- Then sift your dry ingredients together and set aside for later.
- Place the butter and water in a pan over medium heat and bring to a boil making sure that the butter is completely melted before the water boils.
- After that remove the pan from the heat and add the flour mixture, all at once, and stir with a wooden spoon until combined.
- Put the pan back on the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball.
- Put the dough into your stand mixers bowl, or use a hand mixer, and beat on low speed to cool the dough down.
- Once the dough is cooled start adding the eggs (the dough will look curdled and disgusting but it will eventually come together in a smooth thick paste.
- Use a spoon (or an ice cream scoop) to make about 18 small mounds of dough onto the baking sheet, spacing them slightly as the buns will expand quite a lot.
- Then gently brush the tops of the dough with a lightly beaten egg.
- Bake the buns (one sheet at a time) for 15 minutes and then reduce the oven temperature to 180 degrees C and continue to bake the choux pastry for another 30 to 35 minutes or until the shells are a nice amber color and, when split, are almost dry inside.
- Finally let the buns cool completely!
This is the recipe for only the choux buns. Now, different people fill their choux pastry buns with whipped cream, ice cream and sometimes cheese sauce (?) but I chose to fill mine with pastry cream!
- 2 1/2 cups of milk
- 1 vanilla pod + it\'s beans (or use 1 tbsp of pure vanilla extract)
- 6 egg yolks
- 1/2 cups of sugar
- a pinch of salt
- 3 tbsp of flour
- 3 tbsp of corn starch
- 1 tbsp of icing sugar
- Heat the milk, vanilla pod and its beans until boiling point.
- Mix the egg yolks, sugar, salt, flour and corn starch into a paste.
- Add this mixture to the infused milk (make sure to take out the vanilla bean) and heat the mixture, while whisking, to thicken the cream (this will take about 3-4 mins).
- Once thickened, transfer the pastry cream to a heat-proof bowl and sprinkle with the icing sugar to prevent a skin from forming.
- Use this cream to fill cream puffs, profiteroles and eclairs and as a base for fruit tarts.
To fill your cream puffs take a piping bag fitted with a star tip (or use a plastic freezer bag with one end snipped off) and put your pastry cream in. Cut each Cream Puff in half horizontally and pipe the pastry cream into the bottom half. Then you can pop each top onto the puffs and sprinkle with icing sugar. You could also melt some chocolate and spoon over the Cream Puffs.
I hope that your Cream Puffs turn out perfect and that you enjoy eating them of course!!!