Cream puffs are dessert made with hollow round choux pastry filled with cream filling like whipped cream, pastry cream or creme mousseline. Cream puffs are usually decorated with a dusting of powdered sugar (icing sugar) or garnished with chocolate sauce to tops of the pastry shells.
There are two steps in making cream puffs, first bake the shell of choux pastry then make the cream filling. When bake the choux pastry, it is baked at high temperature so that it could rise quickly and create a hollow center that can be filled with cream. Also, don’t open the oven until it’s cooked or your choux pastry will deflate! As for the filling, I used creme mousseline (You may want to refer to my earlier blog post on creme mousseline too). I love it’s smooth and creamy texture. It is very nice to eat when it is chilled. So, after assembled the cream puffs, usually I will place it in the refrigerator to chill it up before serving.
Cream Puffs
Ingredients (Choux pastry):
- 36 grams oil
- 130 grams water
- 2 grams salt
- 41 grams unsalted butter
- 52 grams bread flour (high gluten flour)
- 52 grams plain flour
- 187 grams Egg
Ingredients (Creme Mousseline):
- 286 grams fresh milk
- 72 grams sugar
- 3 grams vanilla powder
- 11 grams plain flour
- 14 grams corn flour
- 77 grams egg yolk
- 37 grams unsalted butter (room temperature)
Methods (Choux pastry):
- Preheat oven to 200 °C.
- Line a baking sheet with parchment paper.
- Sift bread flour and plain flour together. Set aside.
- In a sauce pan, add the oil, butter, salt and water together. Place it over medium heat and bring to a boil.
- Remove from heat, add the flour mixture, all at once, and stir until combined and form a thick dough ball.
- With a whisk, beat in the egg one at a time until the mixture is well combine and form a smooth thick paste.
- Using a piping bag, scoop the dough into the piping bag and push it to the part where the corner is snippe off.
- Squeeze and pipe the dough onto a baking sheet lined with parchment paper. When piping the dough, pipe it in a small coil shape. Leave enough rooms in between each pastry.
- You can also use 2 spoons to spoon the dough onto baking sheet if you do not have a piping bag.
- Bake for 20 minutes or until they turn golden brown.
Methods (Creme mousseline):
- Please refer to my earlier blog post on creme mousseline.
Methods (To assemble):
- Make a small hole at the top or bottom of the choux pasty. Using a piping bag, pipe in the creme mousseline.
- You can also split the pastry shells in half and fill with creme mousseline.
Notes:
- Do not open the oven while baking until they are cooked or your choux pastry will deflate!
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