I love these little sweets. Cream puffs are so adorable.
Crispy shell and creamy filling….mmm, sooo good.
Their simple and delicate appearance deceptively hide the effort needed to prepare them.
As much as I love eating them, preparing proper choux pastry can be very frustrating. So much effort for deflated, soggy balls can be very frustrating.
Not to discourage anybody, just to prepare for the venture you are about to take on, I have to say this. For achieving perfect choux pastry it is crucial to follow the recipe exactly, because everything can go wrong.
Are you ready?
Cream Puffs with Vanilla Mousseline Cream
1 teaspoon salt
1 tablespoon sugar
Heat the oven to 220°C (430°F).
Line a sheet pan with baking paper and lightly moisten it with water using a pastry brush.
Sift the flour 2 times.
Break all eggs in a bowl and beat them slightly.
In a saucepan heat the water, butter, salt and sugar to a boiling point. Remove from the stove and start pouring the flour into the liquid and stirring with a wooden spoon. Once you obtain uniform paste bring it back to the stove and cook at medium heat for 3 to 5 minutes stirring constantly.
Mixture must be dried as much as possible so that the maximum amount of eggs can be incorporated so profiteroles grow nice and evenly.
Transfer the paste in a clean bowl and allow it to cool slightly.
Start adding the eggs in the paste little by little and mixing with a wooden spoon or mixer.
Add as much eggs as the paste can absorb and still hold a shape when piped. Batter should have a slightly shiny appearance.
Fill the batter in a pastry bag fitted with a plain nozzle.
On a prepared sheet pan pipe round mounds of batter.
Bake for 20 minutes. Then lower the temperature to 190°C (375°F) and bake for another 15 to 20 minutes
When baked immediately poke each choux ball with a toothpick to release steam.
When they are cooled cut them lengthwise and fill with cream. You can add fruits, chopped nuts or whatever your taste buds are craving for.
These ones I filled with vanilla mousseline cream. It’s a very lovely cream and my favorite choice for cream puffs.
Goes great with choux pastry, puff pastry, meringue nests, as a tart filling or in fruit bowls, trifles, pairs amazingly with fresh fruit. Add chopped nuts for a little crunch, flavor with citrus zest, spices, chocolate, chestnut or pumpkin puree.
500 ml milk
1 vanilla pod
5 egg yolks
¼ tsp salt
200g butter (room temperature)
Pour the milk into a saucepan. Cut vanilla pod lengthwise, scrape out the seeds and add to the milk, both seeds and pod halves. Bring to a boil.
In a bowl place egg yolks, sugar, flour, cornstarch and salt whisk until blended.
When milk starts to boil slowly pour 1/3 of hot milk into the egg yolk mixture while whisking. Pour egg yolk mixture back into milk and cook on medium heat, stirring constantly until mixture thickens and starts to boil, boil for a few more moments.
Take out a vanilla pod.
Pour the custard into a clean bowl, cover with plastic wrap and allow to cool to room temperature.
With a mixer on a high speed whip the butter until creamy and light.
Lower the speed to medium and start adding one by one tablespoon of custard (room temperature), mix until everything is nicely incorporated.
Use immediately to fill up your cream puffs or store in an airtight container in the refrigerator for up to 4 days.
If you have any questions write in a comment and I will be happy to answer them.
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