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Cream Puffs with Exquisite Custard Filling Recipe (Crispy Choux Créme with Pastry Cream)

Cream Puffs with Exquisite Custard Filling Recipe (Crispy Choux Créme with Pastry Cream)

Everyone will be excited to hear we are making Cream Puffs. The fresh choux pastries are light and crispy and the inner cream is exquisite. Definitely give it a try.

Cream Puffs
Votes: 84
Rating: 4.13
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Course Dessert
Cuisine French
Keyword Valentine's Day
Cook Time 90 minutes
Servings
pieces
Translator Get Francis Mug
Course Dessert
Cuisine French
Keyword Valentine's Day
Cook Time 90 minutes
Servings
pieces
Translator Get Francis Mug
Votes: 84
Rating: 4.13
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Choux Batter
Pastry Cream
Topping
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
Choux Pastries
  1. First, let's make the choux batter. In a pot, combine the water, butter and a pinch of salt, and turn on the burner.
    First, let's make the choux batter. In a pot, combine the water, butter and a pinch of salt, and turn on the burner.
  2. Bring it to a boil on medium heat. When the butter is completely melted and it reaches a rolling boil, turn off the burner.
    Bring it to a boil on medium heat. When the butter is completely melted and it reaches a rolling boil, turn off the burner.
  3. Add the sieved cake flour to the pot. Quickly stir the mixture.
    Add the sieved cake flour to the pot. Quickly stir the mixture.
  4. When the flour has absorbed the water evenly and the mixture begins to turn gooey, turn on the burner again. Continue to stir the mixture on medium heat until a thin film forms on the bottom of the pot.
    When the flour has absorbed the water evenly and the mixture begins to turn gooey, turn on the burner again. Continue to stir the mixture on medium heat until a thin film forms on the bottom of the pot.
  5. Place the mixture into a bowl. Flatten it with a spatula and slightly cool to avoid cooking the egg. Then, gradually add the beaten egg in 4 to 5 steps. When the egg is completely absorbed, begin adding another portion.
    Place the mixture into a bowl. Flatten it with a spatula and slightly cool to avoid cooking the egg. Then, gradually add the beaten egg in 4 to 5 steps. When the egg is completely absorbed, begin adding another portion.
  6. Achieving the perfect consistency is essential to making presentable choux pastries. To prevent the batter from getting too thin, add the egg a little at a time when it reaches the final stage.
    Achieving the perfect consistency is essential to making presentable choux pastries. To prevent the batter from getting too thin, add the egg a little at a time when it reaches the final stage.
  7. Drop the batter from the spatula as shown to check the consistency.
    Drop the batter from the spatula as shown to check the consistency.
  8. When the choux batter left hanging forms a “V” shape, it is the perfect consistency.
    When the choux batter left hanging forms a “V” shape, it is the perfect consistency.
  9. Next, dust the edge of a 5cm (2") diameter cup with any type of flour or starch. Then, as a rough guide, make 12 circles where the choux batter will be placed on the parchment paper.
    Next, dust the edge of a 5cm (2") diameter cup with any type of flour or starch. Then, as a rough guide, make 12 circles where the choux batter will be placed on the parchment paper.
  10. Put the batter into a pastry bag.
    Put the batter into a pastry bag.
  11. Hold the bag 1cm (0.5") above the circle and squeeze the batter into a round shape. Repeat the process, filling each of the markers.
    Hold the bag 1cm (0.5") above the circle and squeeze the batter into a round shape. Repeat the process, filling each of the markers.
  12. Dampen your finger with water and press each peak of the batter, adjusting the shape. Finally, mist the batter with water thoroughly to help avoid drying.
    Dampen your finger with water and press each peak of the batter, adjusting the shape. Finally, mist the batter with water thoroughly to help avoid drying.
  13. Place the baking sheet into the oven preheated to 200 °C (390 °F) and bake for about 30 minutes. Remove the baking sheet.
    Place the baking sheet into the oven preheated to 200 °C (390 °F) and bake for about 30 minutes. Remove the baking sheet.
  14. Place the choux pastries onto a cooling rack and cool completely.
    Place the choux pastries onto a cooling rack and cool completely.
Pastry Cream (net weight 500g/1.1 lb)
  1. Let’s make the pastry cream. Cut the vanilla bean pod in half lengthwise and scrape it with the back of a knife, extracting the seeds.
    Let’s make the pastry cream. Cut the vanilla bean pod in half lengthwise and scrape it with the back of a knife, extracting the seeds.
  2. Then, add the seeds and pod to the milk, mix and gradually heat it on low heat. When it begins to boil, turn off the burner.
    Then, add the seeds and pod to the milk, mix and gradually heat it on low heat. When it begins to boil, turn off the burner.
  3. Next, lightly beat 4 egg yolks in a bowl and add the sugar.
    Next, lightly beat 4 egg yolks in a bowl and add the sugar.
  4. Mix the egg yolk with a balloon whisk until it begins to lighten in color.
    Mix the egg yolk with a balloon whisk until it begins to lighten in color.
  5. Combine the cake flour and corn starch, and sieve onto a sheet of paper. Add it to the egg yolk and combine the mixture.
    Combine the cake flour and corn starch, and sieve onto a sheet of paper. Add it to the egg yolk and combine the mixture.
  6. Add one-third of the milk to the bowl, diluting the egg yolk. Make sure to add the milk film and vanilla seeds.
    Add one-third of the milk to the bowl, diluting the egg yolk. Make sure to add the milk film and vanilla seeds.
  7. Then, using a mesh strainer, strain the egg yolk into the pot of the milk. Turn on the burner. Continue mixing the pastry cream until it thickens.
    Then, using a mesh strainer, strain the egg yolk into the pot of the milk. Turn on the burner. Continue mixing the pastry cream until it thickens.
  8. When it begins to form bubbles, turn off the burner.
    When it begins to form bubbles, turn off the burner.
  9. Place the pastry cream into a tray chilled with ice.
    Place the pastry cream into a tray chilled with ice.
  10. Cover it with plastic wrap. Pastry cream spoils easily so cool it as soon as possible.
    Cover it with plastic wrap. Pastry cream spoils easily so cool it as soon as possible.
  11. Add the sugar to a bowl of whipping cream. Whip the cream until stiff peaks form.
    Add the sugar to a bowl of whipping cream. Whip the cream until stiff peaks form.
  12. Lightly mix the chilled pastry cream in a bowl to soften.
    Lightly mix the chilled pastry cream in a bowl to soften.
  13. Add the whipped cream and combine.
    Add the whipped cream and combine.
  14. We recommend adding two-thirds of the whipped cream but you can adjust the amount to taste. Mix to combine.
    We recommend adding two-thirds of the whipped cream but you can adjust the amount to taste. Mix to combine.
Choux Créme
  1. Make a diagonal cut in each choux pastry.
    Make a diagonal cut in each choux pastry.
  2. Put the pastry cream into a bag. Give it a little squeeze to remove the air inside. Open the pastry and squeeze a generous amount of the cream into it. You can also simplify the filling process by spooning the cream into the pastries.
    Put the pastry cream into a bag. Give it a little squeeze to remove the air inside. Open the pastry and squeeze a generous amount of the cream into it. You can also simplify the filling process by spooning the cream into the pastries.
  3. Finally, sprinkle the powdered sugar over them.
    Finally, sprinkle the powdered sugar over them.
Recipe Notes

We often add rum or brandy to the pastry cream. This will increase the flavor of the cream so try it out if you like.
Squeezing the batter with a pastry bag will help to make the choux the same size and shape.

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tiwillti
23 days ago

Do you think I can use a handheld milk frother (like any of these) to whip the cream for Cream Puffs?

Bubu
Bubu
2 months ago

Hi planning to make this soon! But got a bit confused with the sugar portion of the recipe. For the pastry cream how much sugar do i add? For the whip cream how much sugar do i add

chrryorii
4 months ago

I plan on using this recipe for a picnic next week, but vanilla bean pods aren’t available here. Could I use vanilla bean paste instead? How much do I use?

chrryorii
4 months ago

Thank you!!!! 🙂

Jerine
Jerine
5 months ago

Hi! I’m about to try this recipe tonight, and would like to make the custard first to chill. One question – when you say custard needs to chill as soon as possible because it spoils easily, do you mean I take it off the hot pot, cover with plastic wrap and put it in the fridge while still hot? Do I cool it to room temperature before putting custard in fridge? Thank you, I’m so excited to try this!

Jerine
Jerine
5 months ago

Thanks! I tried it, but I think I added a little bit too much egg so my batter was a little thin and choux were flat 🙁 I will try again!

But my choux were too dark, even after only 25mins in the oven. Should I turn down the temperature and bake longer, or should I still bake at 200deg but remove from oven sooner?

ricta
ricta
5 months ago

hello, perfected the cream however my choux dont rise that much. they do rise a bit but also grow sideway. my dough flattens slightly when i press it onto the tray! (2 eggs=100gr also in japan, right?) maybe this is why? i started with 110gr for 2 eggs, im down to 100gr now. but anything under that its not be enough i believe! i also did everything right, like butter in room temp and small pieces, the little crust in the pan at the end of cooking and adding eggs in like 4-5 parts.
the only thing strange is when you get your V on the spoon your dough is shinier and runnier than mine. my dough is less runny, to get the V i have to shake the spoon for the dough to drop to get the V but when i press onto try the batter flattens like %25 more. im confused.
any help would be appreciated : )

ricta
ricta
5 months ago

sorry i forgot to let you know that i divided the recipe by 3 then multiplied by 2. so lets suppose i put the right amount of egg, i still dont understand by my batter flattens when i press onto tray. if i add more egg for the dough to fall easily like in your video, it will even spread more when i press it. im confused.

ricta
ricta
5 months ago

i tried it two times more today. once pressed, the batter never retain its fat shape and always spreads a little, causing the choux to grow also sideway. it has a huge pocket yes but not round, more like an oval shaped pocket. note: the dough is not too runny but just the right consistency!
i tried adding slightly less egg but then the batter is not shiny and its definitely not soft enough for batter to drop from the spoon.
arigatoooo 🙂

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Hi, this may be interesting you: Cream Puffs with Exquisite Custard Filling Recipe (Crispy Choux Créme with Pastry Cream)! This is the link: https://cookingwithdog.com/recipe/cream-puffs/