CREAM PUFFS
WANT TO LOOK FANCY? MAKE THESE CLASSIC CREAM PUFFS AND YOUR FAMILY AND FRIENDS WILL THINK YOU’RE A PRO!
SKILL LEVEL: INTERMEDIATE | QUANTITY: 24 CREAM PUFFS
LISTS
GROCERY LIST:
1 stick | Unsalted Butter
11 large | Eggs
3 ½ cups | Whole Milk
3 tablespoons | Heavy Whipping Cream (optional)
¾ cup | Granulated Sugar
1 ½ cups | Bread Flour
⅓ cup | Cornstarch
1 ¼ teaspoons | Kosher Salt
2 teaspoons | Vanilla Extract
½ cup | Choice of Chocolate (optional)
Brand recommendation - Guittard Extra Dark Chocolate Baking Chips
KITCHENWARE:
2 18x13-inch Baking Sheets
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Heat-resistant Bowl or Liquid Measuring Cup
Large Pastry Bags or Plastic Bags
Large Pastry Tip (recommended by not necessary)
Measuring Spoons & Cups, Whisk, Ladle or Large Spoon, Wooden Spoon & Pastry Brush
PREP
Helpful tips!
Pasty cream can be stored in the fridge for up to 1 week so I’ll often make the pastry cream a few days or at least the night before to get ahead!
Let butter for pastry cream come to room temperature by leaving out for about 1 hour*.
When using a pastry bag, don’t fill the bag completely or it will be hard to handle and end up oozing out the back. I recommend only filling a pastry bag ½-way and refilling as necessary.
*Dependent on the temperature of your home
BAKE
PASTRY CREAM:
5 large | Eggs Yolks
⅓ cup | Cornstarch
3 cups | Whole Milk
¾ cup | Granulated Sugar
¼ teaspoon | Kosher Salt
2 teaspoons | Vanilla Extract
3 tablespoons | Unsalted Butter (room temperature)
PASTRY:
½ stick | Unsalted Butter (temperature does not matter)
½ cup | Whole Milk
½ cup | Water
1 teaspoon | Kosher Salt
1 ½ cups | Bread Flour
5 large | Eggs
1 large | Egg (for egg wash)
TOPPING: (optional)
½ cup | Chocolate
3 tablespoons | Heavy Whipping Cream
Begin making pastry cream by separating eggs and whisk egg yolks and cornstarch in heat resistant bowl or liquid measuring cup until thick and there are no lumps. It will look like a thick icing. Set aside.
Whisk milk, sugar and salt in a medium saucepan over medium-low heat, stirring until sugar is dissolved. Bring to a simmer while whisking, about 4-8 minutes.
Turn heat to low and slowly stream a ladle, about 1 cup, of warm milk mixture into egg yolk mixture while whisking to gently warm the eggs. Too much warm mixture or not enough whisking could result in scrambling the eggs. Once combined, stream the now warmed egg yolk mixture into the remainder of the milk mixture while continuously whisking. Constantly whisk and simmer until the mixture thickens and large bubbles form at the surface, about 5-6 minutes. It should look like a thick pudding and be able to coat the back of a spoon.
Remove mixture from heat, stir in vanilla extract and butter. Transfer to large bowl and place a piece of plastic wrap on top of filling making sure the plastic wrap is touching the filling to prevent a skin from forming. Let cool at room temperature for 15 minutes and then place in fridge for at least 2 hours or up to 1 week.
Begin making pastry by adding butter, milk, water and salt in a medium saucepan over medium-low heat. Bring to a boil until bubbles form while occasionally whisking, about 10 minutes. This step is important, if it’s not brought to a boil, the mixture will end up being too thin. Reduce heat to low and add flour, mixing with a wooden spoon. Continue mixing until a pasty ball forms and begins to leave a dry residue at the bottom of the bowl, about 1-2 minutes. Transfer to large mixing bowl.
Using a stand mixer with a paddle attachment, beat mixture on low speed to begin to cool down, about 2 minutes. Meanwhile, whisk eggs together in a liquid measuring cup. Increase mixer speed to medium-low and slowly stream in whisked eggs, until combined, about 10 minutes. The pastry mixture should be smooth, somewhat thick and when you lift the mixing attachment up, the pastry mixture should slowly fall in the shape of a 'V.’ If it’s too liquidy, the milk mixture likely did not come to a boil - you can try to add more flour to the pastry or start over. If it’s too thick, add in 1 additional whisked egg.
Line 2 baking sheets with parchment paper. Fit a pastry bag with a large circle tip, I use a Wilton 2A tip, or simply cut about a ½-inch opening in a pastry bag or large plastic bag. Fill bag with pastry mixture and pipe 12 pastry mounds per baking sheet (3 rows x 4 columns) that are 1 ½-inch diameter mounds and 1-inch apart. Mounds should not have a tip so if there are pointy tips, dip finger in water and tap down points. Let sit at room temperature for about 20 minutes until a skin begins to form on the top of each mound.
Preheat oven to 400° F and place 1 rack at the lowest setting and 1 rack about ¾ of the way up but not at the highest rack setting.
After skin has formed and oven is preheated, whisk 1 egg together with about 1 tablespoon of water to make egg wash. Brush on top of mounds and bake for 15 minutes. Rotate the sheets and swap the top and bottom racks from the first bake and bake for an additional 10 minutes, until golden brown and crisp. If you tap on the puff it should sound and feel hallow. Immediately transfer to wire rack and let cool for 30 minutes.
Once cooled, use a knife to cut small holes in the bottom of each puff, about ¼-inch. Fit a pastry bag with a large circle tip, I use a Wilton 2A tip, or simply cut about a ¼-inch opening in a pastry bag or large plastic bag. Fill bag with chilled pastry cream and fill each puff with cream from the bottom. Chill cream puffs upside down in fridge for 20-30 minutes.
Serve as is or melt chocolate and heavy whipping cream together to make chocolate coating. Dip the tops of each cream puff into chocolate coating and chill right side-up in fridge until chocolate hardens, about 30 minutes.
Enjoy chilled and store leftovers in airtight container in fridge.
