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Cream Puffs

Cream Puffs

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Cream Puff Recipe

Choux Pastry (Pâte à Choux) 

Ingredients:

1 stick unsalted butter (113.5 grmas or 4 oz. or 1/2 cup or 8 tablespoons)
Scant 1 cup water
1/4 teaspoon salt
4 small eggs or 1 cup eggs
1 cup all-purpose flour

Method:

Put butter and and water into a saucepan on low heat. Turn off the heat once butter has melted.

Add in the flour and salt. Stir quickly until a dough is formed and does not stick to the saucepan. Let cook for about 1-2 minutes to dry up the water a little bit.

Transfer the dough to a different container and leave to cool for about 10 minutes. Beat in the eggs one at a time using a electronic mixer (low speed) until the mixture is well combined and sticky.

Using a plastic bag with one of the corners cut off (cut into a small opening), scoop the dough into the plastic bag and push it to the part where the corner is snipped off. You can also use a piping bag. Squeeze and pipe the dough onto a greased baking sheet. When pipping the dough, use a clock-wise motion to form a small coil shape. Leave enough rooms in between each pastry.

Bake in a preheated oven at 425 degree F for about 10 minute, or until they turn golden brown. Remove from oven and serve warm.

Cook’s Notes:
  1. Some eggs are bigger (or more “watery”) than the others. Use small eggs or just barely 1 cup of eggs if you can’t decide on the size of the eggs.
  2. In warmer countries, the pastry dough might be too “runny” and hard to form a shape when you’re ready to bake the choux pastry. Chill in the fridge for about 10 minutes before piping them for baking.
  3. You can use aluminum foil for baking but not ideal as the bottom will be burned. I ran out of baking sheet hence I used aluminum foil.

Crème Pâtissière (Filling)

Adapted from The Little Teochew

Ingredients:

1 cup milk (236ml)
2 egg yolks
1/4 cup caster sugar (55g)
1 drop vanilla extract
2 tablespoon corn starch
1 pinch salt (only if not adding butter, or using unsalted butter)
1/2 tsp unsalted butter, for additional shine and firmness

Method:
  1. Add yolks, 1/4 cup milk, sugar, vanilla extract, salt, corn starch in a bowl.
  2. Bring the remaining 3/4 cup milk to a scald in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking consistently with a balloon whisk as  you pour. Once incorporated, pour everything back into the saucepan.
  3. Whisk the mixture over over medium heat until it thickens and firm up. Remove the heat and whisk in butter.
  4. Once it reaches room temperature, scoop the creme into a piping bag or container. Refrigerate until ready to use.
  5. To make the cream puffs, use a small nozzle and attach it to the piping bag. Insert the nozzle into the choux pastry and pipe the creme into the puff.

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53 COMMENTS... read them below or add one

  1. I love cream puffs. These look delicious. I also like Venerio’s Bakery’s version–filled with whipped cream and topped with dark chocolate. I believe profiteroles are similar. When I was in Istanbul I went to a restaurant which made profiteroles topped with chocolate sauce right on the spot. Dreamy. Thanks for sharing.

  2. Tina

    I’ve always been a huge fan of cream puffs too! I’ve never made them myself though, because pastry cream always seemed like a pain to make. Your recipe sounds easy though, so I’ll definitely have to give it shot. Thanks! :)

  3. sawhster

    I love you! It’s like to feature all the recipes that I crave and love. How come you don’t have a show on the Food Network and that Pioneer Woman does? ;) You are the best!

  4. VLi

    I love cream puffs too and tried your recipe today except that after I added the 4 eggs and beat with the mixer for quite a long time, the dough didn’t ‘stiffen up’ enough to hold it’s shape on the baking tray — it just went flat and also didn’t puff up into a nice ball shape after baking. How long was the dough meant to be beaten, or should there be less eggs? I was also wondering if I had let the dough cool down too much before adding the eggs. Besides the shape, the taste was absolutely great — thanks for the recipe!

  5. SparklingRachel

    Yummy! Definitely one of my favorites…the recipe looks easy enough, I hope it is when I’m actually making them. hehe.

  6. Lisa

    I have not heard of cornflour before. Anyone find any in Washington state? Any substitutions that maintains the same purpose in the filling? Thank you!

  7. RK

    Hi,

    I was just wondering how do you actually fill the puffs with the cream? Do you just punch a hole in it to fill them with the piping bag?

  8. doreen

    I tried the recipe but failed, because the dough was runny. I looked up almost bourdain blog and discovered the hot dough from the stove should cool for one minute and then add the 4 beaten eggs in small portions at a time and mix with a wooden spatula into sticky dough. Cooled dough won’t bind with cold or room temperature eggs.

  9. Felicia

    Just like VLi and Doreen, I also tried the recipe but failed. The dough is so watery. I cooled before putting it to the mixer but as I added in the egg one each time, the dough did not stiff up. In the end, I used papercup to hold the “water dough”. Pretty disappointed ;o(.

  10. Audrey

    Like a few of the others, I found the dough runny by the time I added the 3 egg. I’ve tried twice and got the same result. Adding some flour at least made the puff edible. The other problem was the puffs flattened when I took them out.

  11. Lyssa

    Delicious and easy! We love Beard’s Papa in San Francisco and these are just as delicious. I think there are a couple of errors in the filling however. The directions don’t say when to add the sugar (with the eggs and milk at the beginning) or vanilla extract (after it’s off the stove). The ingredients list says vanilla extract but the instructions say vanilla beans (I used extract). If using beans it’s helpful to know quantity as a little bit goes a long way. Thank you for your site. I will make these again!

  12. Chellie

    I tried making this for the first time and is was a success. However, when I tried making them again, my dough was really runny and liquidy. Do you know what I did wrong ?

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