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.
Please leave a 5 star rating if you like the recipe! 🙂
|
Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
Choux Batter
100 ml Water 60 g Unsalted Butter 1 pinch Salt 60 g Cake Flour (low gluten or protein flour) 3 Beaten Eggs
Pastry Cream
400 ml Milk 1/3 Vanilla Bean Pod 4 Egg Yolks 100 g Granulated Sugar 2 tbsp Cake Flour (low gluten or protein flour) 2 tbsp Corn Starch 100 ml Heavy Cream 36% fat 1/2 tbsp Granulated Sugar Rum or brandy, optional
Topping
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
Choux Pastries
- First, let's make the choux batter. In a pot, combine the water, butter and a pinch of salt, and turn on 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.
- Add the sieved cake flour to the pot. Quickly stir the mixture.
- 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.
- 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.
- 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.
- Drop the batter from the spatula as shown to check the consistency.
- When the choux batter left hanging forms a “V” shape, it is the perfect consistency.
- 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.
- Put the batter into a pastry bag.
- 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.
- 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.
- 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 choux pastries onto a cooling rack and cool completely.
Pastry Cream (net weight 500g/1.1 lb)
- 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.
- 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.
- Next, lightly beat 4 egg yolks in a bowl and add the sugar.
- Mix the egg yolk with a balloon whisk until it begins to lighten in color.
- Combine the cake flour and corn starch, and sieve onto a sheet of paper. Add it to the egg yolk and combine the mixture.
- Add one-third of the milk to the bowl, diluting the egg yolk. Make sure to add the milk film and vanilla seeds.
- 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.
- When it begins to form bubbles, turn off the burner.
- Place the pastry cream into a tray chilled with ice.
- Cover it with plastic wrap. Pastry cream spoils easily so cool it as soon as possible.
- Add the sugar to a bowl of whipping cream. Whip the cream until stiff peaks form.
- Lightly mix the chilled pastry cream in a bowl to soften.
- Add the whipped cream and combine.
- We recommend adding two-thirds of the whipped cream but you can adjust the amount to taste. Mix to combine.
Choux Créme
- Make a diagonal cut in each choux pastry.
- 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.
- 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.
Hi, May i know what brand of milk you are using? Thank you.
Chef uses regular whole milk in this recipe, but she doesn’t have a specific preference for a brand. You should choose milk that tastes good.😋 It will also taste good when you make desserts.🍰
The amount of liquor is about 1 tablespoon. You may increase the amount of liquor a little to your liking since you will combine the custard cream with the whipped cream later. Add the rum or brandy after the custard cream has cooled and mix lightly with a balloon whisk. Hope you enjoy the delicious cream puffs.😋
Hi, good morning, may i know what brand of butter you use? Thank you.
We used unsalted butter from Snow Brand (Yukijirushi).😋
Hi, May i know the egg you use is how many g(without shell). Thank you.
A medium-sized egg without its shell weighs around 50 grams, but you don’t have to be so nervous about measuring the eggs.? You can use 3 eggs for the beaten eggs and use 4 eggs for the egg yolks.? The remaining egg whites can be used in our coconuts macaroon, egg-drop soup and chikuwa recipes.?
Vanilla extract tends to lose its aroma when heated, but it can be used in the pastry cream.😋👌