Famous cream puffs are a timeless delicacy known for their delicate, airy texture and irresistible cream filling. These light pastries, made from choux pastry, are hollow and crisp on the outside, with a soft and tender interior that perfectly holds a luscious filling. Traditionally filled with whipped cream or custard, cream puffs can also be topped with a chocolate glaze for an extra touch of indulgence. Ideal for special occasions, celebrations, or simply as a luxurious treat, these cream puffs combine elegance and deliciousness in every bite. Their versatility and impressive presentation make them a favorite among dessert lovers and a standout addition to any dessert table.
Ingredients:
For the Pâte à Choux (Choux Pastry):
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Cream Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Custard Filling (optional):
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Glaze (optional):
- 1/2 cup chocolate chips
- 2 tablespoons heavy cream
Instructions:
1. Prepare the Choux Pastry:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring the water and butter to a boil over medium heat, stirring occasionally until the butter is melted.
- Once boiling, remove from heat and stir in the flour and salt all at once. Mix vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball.
- Allow the dough to cool for about 5 minutes.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Using a spoon or piping bag, drop or pipe 1-inch mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and crisp. Turn off the oven and let the puffs cool inside the oven with the door slightly ajar for 10 minutes, then remove and cool completely on a wire rack.
2. Prepare the Cream Filling:
- In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Chill until ready to use.
3. Prepare the Custard Filling (Optional):
- In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Slowly whisk the hot milk into the egg mixture, then return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the custard thickens and comes to a boil. Remove from heat and stir in the butter and vanilla extract.
- Transfer the custard to a bowl, cover with plastic wrap, and let it cool completely.
4. Fill the Cream Puffs:
- Once the puffs are completely cool, use a serrated knife to cut a small slit in the side or the top of each puff.
- Fill a piping bag fitted with a small round tip with the whipped cream or custard. Pipe the filling into each puff, ensuring it is well-filled.
5. Prepare the Glaze (Optional):
- In a small microwave-safe bowl, melt the chocolate chips with the heavy cream in 30-second intervals, stirring until smooth.
- Dip the top of each filled puff into the chocolate glaze, allowing any excess to drip off.
6. Serve:
- Arrange the filled cream puffs on a serving platter. Serve immediately or refrigerate until ready to serve.
These cream puffs are sure to impress with their light, delicate texture and luscious filling. Enjoy!
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