Cream Puff Resipie

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Cream Puff Resipie
Cream Puff Resipie

Cream Puff Recipe: A Delightfully Light and Airy Treat

Cream puffs, also known as profiteroles or choux à la crème, are a classic pastry beloved for their light and airy texture, crisp shell, and delightful creamy filling. This recipe will guide you through creating these delectable treats from scratch, resulting in a batch of irresistible cream puffs perfect for any occasion.

Understanding the Choux Pastry

The foundation of a perfect cream puff lies in mastering the choux pastry. This unique dough, cooked in a specific way, creates the signature hollow interior that allows for generous filling. Here’s what makes it work:

  • The Roux: The initial cooking of butter, water, and flour creates a thick, paste-like roux. This is crucial for the structure of the puff. It’s essential to cook this roux until it forms a ball that pulls away from the sides of the pan.

  • The Eggs: Adding the eggs one at a time, while mixing vigorously, incorporates air into the dough. This air is key to the puffing action in the oven. The dough should be smooth and glossy, with a slightly sticky consistency. Don't overmix after adding the eggs; just until fully incorporated.

Ingredients for the Cream Puffs:

For the Choux Pastry:

  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 1 cup water
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

For the Pastry Cream:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

Step-by-Step Cream Puff Recipe:

Making the Choux Pastry:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Make the roux: In a medium saucepan, combine butter, water, and salt. Bring to a rolling boil over medium-high heat.
  3. Add the flour: Reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon or spatula until a smooth dough forms and pulls away from the sides of the pan. This is crucial for a good texture.
  4. Add the eggs: Remove the pan from heat. Add eggs one at a time, mixing vigorously until each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
  5. Pipe the puffs: Transfer the dough to a pastry bag fitted with a large round tip (about 1 inch). Pipe 2-inch mounds onto the prepared baking sheet, leaving some space between them.
  6. Bake: Bake for 25-30 minutes, or until the puffs are puffed and golden brown. Do not open the oven door during baking! This will cause them to deflate.
  7. Cool: Let the cream puffs cool completely on a wire rack before filling.

Making the Pastry Cream:

  1. Whisk together: In a medium saucepan, whisk together milk, sugar, cornstarch, and salt.
  2. Temper the yolks: In a separate bowl, whisk together egg yolks. Slowly whisk a few tablespoons of the hot milk mixture into the egg yolks to temper them, preventing the yolks from scrambling.
  3. Combine and cook: Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. It should coat the back of a spoon.
  4. Remove from heat: Remove from heat and stir in the vanilla extract and butter.
  5. Cool: Pour the pastry cream into a bowl, cover with plastic wrap pressed directly onto the surface (to prevent a skin from forming), and refrigerate until completely cooled.

Filling and Serving the Cream Puffs:

  1. Fill the puffs: Once the cream puffs are completely cool, use a small knife or piping bag to create a hole in the bottom or side of each puff.
  2. Fill with pastry cream: Fill each puff generously with the chilled pastry cream.
  3. Optional toppings: Dust with powdered sugar, drizzle with chocolate sauce, or top with fresh fruit.

Tips for Success:

  • Don't overmix the choux pastry: Overmixing will result in tough cream puffs.
  • Make sure the eggs are at room temperature: This helps them incorporate better into the dough.
  • Don't open the oven door during baking: This will cause the puffs to deflate.
  • Cool completely before filling: Filling warm cream puffs will result in a soggy pastry.

Enjoy your homemade cream puffs! They are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days. These delightful treats are perfect for parties, desserts, or simply a sweet treat any time.

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