Last Updated on January 7, 2024 by My Back Kitchen
Get ready to treat yourself with our Cream Puff recipe! Think golden, tender choux pastry with a crispy outside and a soft inside, filled generously with heavenly vanilla custard. And for that extra sweetness, we lightly dust each puff with powdered sugar. It’s a perfect combo of flavors and textures that will take your taste buds on a dessert adventure. Whether you’re a pro at pastries or just have a sweet tooth, these Cream Puffs are a must-try – get ready for a treat that’ll keep you coming back for more! Enjoy!
-MBK
French Choux Pastry
Indulge in our Cream Puffs – golden choux pastry, filled with vanilla custard, and lightly dusted with powdered sugar for a delightful treat that balances perfect textures and flavors.
Ingredients
- 1 cup water
- 1 stick unsalted butter cut into pieces
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 4 large eggs room temp
Instructions
- Preheat oven to 425 degrees.
- In a large saucepan, combine water, butter, sugar, and salt.
- Cook over high heat until butter is melted and liquid comes to a rolling boil.
- Remove from heat and add flour all at once. Using a wooden spoon, mix in flour until no lumps remain. Return saucepan to stovetop and continue to cook until a dough forms; about 1 – 2 minutes. Remove from heat and continue to stir allowing the dough to cool slightly.
- Using a hand held mixer, add eggs one at a time being sure the egg is fully incorporated before adding the next. Once all the eggs are added, continue to mix until a smooth shiny paste forms. To test for doneness, lift the beaters up and the paste should drop back into the bowl forming a "V" shape off the beater.
- Line an baking sheet with parchment. Drop by heaping tablespoonfuls spacing them 3 inches apart. Bake for 25 minutes until, puffed and lightly golden brown. Turn off oven, using a wooden spoon prop oven door open to allow the puffs to cool down slowly. This will prevent them from deflating.
- Once the puffs are cooled, split and fill with your favorite custard, ice cream, mousse…the possibilities are endless.
Nutrition
Calories: 128kcalCarbohydrates: 8gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 75mgSodium: 120mgPotassium: 34mgFiber: 0.3gSugar: 0.4gVitamin A: 315IUCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!
Vanilla Pastry Cream
Our Vanilla Pastry Cream is a luscious dessert filling that boasts a rich and velvety texture, infused with the fragrant essence of pure vanilla, offering a luxurious and comforting treat for any sweet creation.
Ingredients
- 2 1/2 cups whole Milk heated
- 1/3 cup corn starch
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 large egg yolks room tem
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Instructions
- In a 2 quart saucepan, combine sugar, cornstarch, salt and mix to combine.
- Add egg yolks and whisk until smooth and there are no visible lumps. Set aside.
- Heat milk until warm to the touch. Do not boil. Remove from heat and slowly ladle the warm milk into the sugar/egg mixture while whisking constantly. Switch to a wooden spoon or spatula that will fit into the edges of the saucepan. Place saucepan over medium low heat and continue to cook, stirring constantly, until the mixture begins to thicken. Remove from heat and pour custard into a bowl. Stir in butter and vanilla.
- To avoid a skin from forming, place a lightly buttered piece of plastic wrap directly on the top of the custard. Cool to room temperature and refrigerate for up to two days.
Nutrition
Calories: 1437kcalCarbohydrates: 220gProtein: 31gFat: 49gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 838mgSodium: 942mgPotassium: 1003mgFiber: 0.4gSugar: 180gVitamin A: 2319IUCalcium: 845mgIron: 2mg
Tried this recipe?Let us know how it was!