Cream Puffs
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
18 cream puffs
ingredients
-
PUFF PASTRY
- 1 cup water
- 2 1⁄2 ounces butter, cut into small pieces
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon sugar
- 3⁄4 cup sifted flour
- 5 eggs
-
PASTRY CREAM
- 2 1⁄4 cups milk
- 1⁄2 cup heavy cream
- 3⁄4 cup sugar
- 5 tablespoons cornstarch
- 1 whole egg, plus
- 1 egg yolk
- 1 teaspoon vanilla extract
directions
- Preheat the oven to 400 F.
- Butter and flour a large baking sheet.
- To make the pastry puff: In a sauce pan, mix water, butter, salt, and the one half teaspoon of sugar and bring to a boil.
- As soon as it boils, remove the pan from the heat and add the flour all at once.
- Using a rubber spatula, beat in the flour.
- Place the sauce pan over high heat and continue beating for 2 minutes.
- Remove from heat and scrape contents of pan into bowl.
- Add 4 eggs, 1 at a time, beating vigorously after each addition until smooth.
- Place the dough pastry in a bag with a one half inches plain tip.
- Pipe mounds 2 inches in diameter and 3 inches apart onto the baking sheet.
- You should have 16-20 mounds.
- In a bowl, beat the remaining egg until well blended.
- Using a pastry brush, lightly brush each mound with beaten egg.
- Bake until the puffs are golden brown, or for 30 minutes, whichever comes first.
- Transfer the puffs to a rack and let cool completely.
- When the puffs are cool, slice off the top one third of each puff.
- Reserve the tops.
- To make the pastry cream….
- In heavy saucepan over medium heat, combine one and a half cups of the milk, cream and sugar and bring almost to a boil, whisking once or twice to dissolve the sugar.
- Meanwhile, place the cornstarch in a small bowl and add one half cup of the milk, stirring to dissolve the cornstarch.
- Add remaining milk, the whole egg, egg yolk, and vanilla.
- Whisk together until smooth.
- When the hot milk mixture is about to boil, pour in the cornstarch mixture, whisking continuously until completely blended.
- Continue to heat the mixture, whisking constantly, until it boils and thickens to the consistency of custard pudding.
- Remove from the heat, pour into a bowl and press a piece of plastic wrap directly into the surface to prevent skin forming.
- Let cool completely before using.
- Spread desired amount of pastry crème onto the bottom half of each pastry puff.
- Replace top one-third of pastry puff.
- Bon appetite!
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