Cream Puffs

Name: Cream Puffs
Total time: 1500 s
Ingredients: For the choux pastry; 1 cup water (240 ml) + 1 pinch salt; 5 2/3 tablespoons butter (80 grams); 1 cup all-purpose flour (150 grams) + 2 teaspoons baking powder; 1 egg for brushing and 4 eggs for the dough; 2 cups milk (480 ml) + vanilla; 2 eggs; 1/3 cup sugar (80 grams); 1/4 cup cornstarch (30 grams); 1 splash dark rum or Grand Marnier (if you prefer non-alcoholic, add extra vanilla)

hélène et la marmelade @helene

Bouzigues, Occitanie, France

I like to bring dessert when we’re invited somewhere. I made some mini tarts, but my husband thought they were too small, so I made caramel cream puffs to keep them company 😂

hélène et la marmelade @helene

Bouzigues, Occitanie, France

I like to bring dessert when we’re invited somewhere. I made some mini tarts, but my husband thought they were too small, so I made caramel cream puffs to keep them company 😂

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Ingredients

Total time: 25 minutes

For the choux pastry
1 cupwater (240 ml) + 1 pinch salt
5 2/3 tablespoonsbutter (80 grams)
1 cupall-purpose flour (150 grams) + 2 teaspoons baking powder
1egg for brushing and 4 eggs for the dough
For the pastry cream
2 cupsmilk (480 ml) + vanilla
2eggs
1/3 cupsugar (80 grams)
1/4 cupcornstarch (30 grams)
1 splashdark rum or Grand Marnier (if you prefer non-alcoholic, add extra vanilla)

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Steps

Total time: 25 minutes

1

Make the choux pastry: In a saucepan, combine 1 cup water, butter, and a pinch of salt. Heat until it just starts to simmer, then remove from heat and add the flour. Stir quickly, return to heat, and keep stirring until the dough forms a ball and pulls away from the sides.
2

Transfer the dough to a mixing bowl (I use a stand mixer). Add the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
3

Spoon the dough into a piping bag fitted with a large tip (or just use a bag without a tip). Preheat your oven to 400°F (200°C). Pipe the dough into mounds for the puffs and brush with beaten egg.
4

Bake at 400°F (200°C) for 15 minutes, then lower the oven to 350°F (180°C) and bake for another 10 minutes. (Do not open the oven during baking!)
5

The puffs should double in size. Let them cool completely.
6

For the pastry cream: Heat the milk with vanilla in a saucepan. In a mixing bowl, whisk the eggs, sugar, and cornstarch together. Pour in the hot milk while whisking, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened.
7

Once thickened, transfer the cream to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming.
8

When the puffs are completely cool, use a piping tip to make a hole in the bottom or side of each puff (I prefer the bottom, so if any cream leaks, it won’t affect the caramel).
9

Make caramel by heating sugar and a little water until it turns a golden amber color. Dip the tops of the puffs in the caramel and let them cool.
10

Once the cream is cold, fill a piping bag and pipe the cream into the puffs. Place the filled puffs in paper liners for a nice presentation.