These Apricot Cream Puffs are a delightful and elegant dessert that combines crispy, golden pastry shells with a rich apricot filling and a creamy, whipped topping. The light and airy choux pastry is perfectly complemented by the smooth apricot cream, making this dessert a showstopper for any occasion. Whether you’re serving them for a special celebration or just as a sweet treat, these cream puffs are sure to impress with their delicate flavors and beautiful presentation.
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour 10 minutes
- Servings: 12-16 puffs
Ingredients:
For the Choux Pastry:
- 90 g butter
- 200 g (1 cup) water
- Pinch of sugar
- Pinch of salt
- 130 g flour
- 4 eggs
For the Apricot Filling:
- 200 g (7 oz) canned apricots, chopped
- 2 eggs
- 100 g (3 oz) sugar
- 60 g (2 oz) cornstarch
- 60 g butter
For the Whipped Cream:
- 200 g cold cream
- 4 tablespoons cream cheese
- Powdered sugar for decoration
Instructions:
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Prepare the Choux Pastry:
- In a saucepan, combine 90 g butter, 200 g water, a pinch of sugar, and a pinch of salt. Heat the mixture over medium heat until the butter is melted and the liquid is simmering.
- Once the butter has melted, add 130 g flour all at once. Stir quickly with a wooden spoon to avoid lumps. Continue stirring until the dough begins to pull away from the sides of the pan and forms a smooth ball.
- Let the dough cool slightly for a few minutes.
- Beat 4 eggs, adding one egg at a time to the dough, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and flow from the spatula when lifted. Gradually add the last egg if necessary to achieve the desired consistency.
- The dough should be glossy and pipeable, not too runny. This is the right consistency for the choux pastry.
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Shape and Bake the Pastry:
- Preheat the oven to 190°C (395°F). Line a baking sheet with parchment paper.
- Use a piping bag to pipe small rounds of the dough onto the baking sheet, leaving enough space between each puff.
- Bake for 35-40 minutes, or until the puffs are golden brown and puffed up. Do not open the oven door during the first 25 minutes of baking, as this may cause the puffs to collapse.
- Once baked, remove from the oven and let the puffs cool completely.
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Prepare the Apricot Filling:
- In a saucepan, combine the chopped apricots, 2 eggs, 100 g sugar, and 60 g cornstarch. Stir well to avoid lumps.
- Cook the mixture over medium heat, stirring constantly, until it thickens into a smooth filling. This should take about 5-7 minutes.
- Once thickened, remove from the heat and stir in 60 g butter. Let the apricot filling cool to room temperature.
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Prepare the Whipped Cream:
- In a mixing bowl, beat the 200 g cold cream and 4 tablespoons cream cheese together until soft peaks form.
- If needed, add a little powdered sugar to sweeten the whipped cream to taste. Continue beating until stiff peaks form.
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Assemble the Cream Puffs:
- Once the choux pastry puffs have cooled, carefully cut a small slit at the top of each puff and hollow out the inside to create space for the filling.
- Spoon or pipe the apricot filling into each puff.
- Top each filled puff with a generous amount of whipped cream.
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Serve and Decorate:
- Lightly dust the tops of the puffs with powdered sugar for decoration.
- Serve the cream puffs immediately or refrigerate until ready to serve.
Nutritional Facts (Per Serving):
- Calories: 250-300
- Protein: 4g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 2g
- Sodium: 150mg
The Origins and Popularity of Choux Pastry:
Choux pastry, also known as pâte à choux, is a French pastry dough that has been a staple in both French and European baking traditions for centuries. It is the base for many classic pastries such as eclairs, profiteroles, and cream puffs. The unique technique of cooking the dough in water and butter before baking gives choux pastry its signature puffed texture. Choux pastry has become a popular choice for creating light, airy pastries filled with sweet or savory fillings. Over time, it has become beloved worldwide for its versatility and ease of preparation.
The addition of apricots as a filling brings a fruity, tangy contrast to the rich and creamy choux pastry, making these cream puffs a delightful treat. Whether served at a special occasion or as an everyday indulgence, cream puffs remain one of the most popular and iconic desserts in pastry shops around the world.
Why You’ll Love This Recipe:
This recipe offers a perfect balance of crispy, light choux pastry, creamy whipped cream, and sweet apricot filling. The apricot adds a lovely fruity twist to the classic cream puff, while the buttery dough gives each bite a rich, satisfying texture. Whether you’re serving these Apricot Cream Puffs as a dessert after a meal or as a stand-alone treat with tea or coffee, you’ll love how light yet indulgent they are. The almond flakes (optional) and powdered sugar add a beautiful finishing touch that makes these puffs even more irresistible.
Health Benefits of Apricot Cream Puffs:
While these Apricot Cream Puffs are definitely a treat, they offer some health benefits as well:
- Apricots are rich in vitamin A, which is important for eye health, and they provide a good source of fiber.
- The cream adds healthy fats, which are essential for overall health, while the whipped cream adds a touch of indulgence.
- Using egg yolks in the cream filling helps to provide protein, which is essential for muscle repair and overall health.
Though this dessert is rich, it’s full of natural, wholesome ingredients that make it a bit more balanced than other sugary sweets.
Serving Suggestions:
These Apricot Cream Puffs are perfect as a:
- Dessert for a special occasion like birthdays or dinner parties.
- Tea-time treat served alongside a warm cup of tea or coffee.
- Bite-sized snack for gatherings or picnics.
Pair them with a light fruit salad or a refreshing sparkling drink to complement their richness.
Tips:
- Make-ahead: You can prepare the choux pastry and the apricot filling ahead of time. Assemble the cream puffs just before serving to keep them fresh.
- Extra flavor: Add a little almond extract to the cream or apricot filling for a subtle nutty flavor that complements the apricot nicely.
- Custom fillings: Experiment with other fruits like peaches, berries, or mangoes if apricots are not in season.
Variations to Try:
- Chocolate Apricot Cream Puffs: Add a layer of chocolate ganache inside the puff before filling with apricot cream for a decadent twist.
- Lemon Cream Puffs: Use lemon curd as a filling for a zesty, citrusy flavor that pairs wonderfully with the light pastry.
Conclusion:
These Apricot Cream Puffs are the perfect dessert for anyone who loves a combination of flaky pastry, creamy filling, and fruity sweetness. With the rich texture of the choux pastry and the refreshing apricot filling, this treat is guaranteed to impress your guests and satisfy your sweet cravings. It’s simple enough for everyday enjoyment but elegant enough to serve at any special occasion.
Frequently Asked Questions (FAQs):
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Can I use fresh apricots instead of canned?
Yes, you can use fresh apricots. Just cook them down with a bit of sugar to make them soft and syrupy, and use them as a filling. -
Can I make the pastry ahead of time?
Yes, the choux pastry can be made ahead and stored in an airtight container for up to 2 days. Fill them just before serving. -
How do I store leftover cream puffs?
Store any leftover cream puffs in the refrigerator in an airtight container for up to 2 days.
Enjoy these delightful Apricot Cream Puffs and impress everyone with your pastry skills!