Cream Puff Recipe
Choux Pastry (Pâte à Choux)
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
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.
- 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.
- 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.
- 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
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
- Add yolks, 1/4 cup milk, sugar, vanilla extract, salt, corn starch in a bowl.
- 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.
- Whisk the mixture over over medium heat until it thickens and firm up. Remove the heat and whisk in butter.
- Once it reaches room temperature, scoop the creme into a piping bag or container. Refrigerate until ready to use.
- 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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