Friday, April 12, 2019
Cream puffs are delicate pastry shells made from baked choux pastry. The shells are then filled with a creamy filling like whipped cream or pastry cream. The filling can be piped into the shell or the shell can be cut in half and then filled.
Cream puffs and profiteroles are both made from the same pastry shell made by baking choux pastry. While cream puffs are filled with whipped cream or pastry cream, profiteroles are filled with ice cream and topped with a chocolate glaze.
yield: ABOUT 24 CREAM PUFFS
prep time: 20 MINUTES
cook time: 25 MINUTES
total time: 45 MINUTES
This is the basic recipe for making cream puffs using the classic french pastry- pate a choux.
INGREDIENTS
FOR THE SHELLS
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 1 stick (1/2 cup, 113 grams) unsalted butter, cut into pieces
- large pinch kosher salt
- 2 TBSP (24 grams) granulated sugar (optional, but will sweeten them slightly)
- 1 cup (127 grams) all-purpose flour
- 4 large eggs
FOR THE CREAM CHANTILLY
- 1 cups (237 ml) heavy cream, cold
- 3 TBSP powdered sugar
- 1 tsp vanilla extract or vanilla bean paste
INSTRUCTIONS
Get the full instruction @ bakerbettie.com
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