Ingredients:

For the Cream Filling:

• 2 eggs: Provides richness and helps thicken the cream.
• 150 grams sugar: Sweetens the cream filling.
• 70 grams cornstarch: Acts as a thickening agent, giving the cream its smooth, firm texture.
• 500 grams milk: Forms the base of the cream filling, adding creaminess.
• Vanillin (or 1 teaspoon vanilla extract): Adds a fragrant vanilla flavor.
• 50 grams butter: Adds richness and a silky texture to the cream.

For the Choux Pastry:

• 180 grams water: Hydrates the flour and helps create steam for puffing the pastry.
• 90 grams butter: Adds flavor and moisture to the pastry.
• A pinch of salt: Enhances the overall flavor of the choux pastry.
• A pinch of sugar: Adds a slight sweetness to the pastry.
• 130 grams flour: The main structure of the choux pastry.
• 3-4 eggs: The eggs provide the structure and help the pastry rise.

For Garnish:

• Powdered sugar (optional): Adds a touch of sweetness and a beautiful finish to the cream puffs.

Instructions:

1. Prepare the Cream Filling:

• In a medium-sized saucepan, whisk together the eggs, sugar, and cornstarch until smooth and well combined.
• Gradually add the milk while whisking continuously to avoid lumps.
• Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to boil. This should take about 5-7 minutes.
• Once thickened, remove from heat and stir in the vanillin (or vanilla extract) and butter until fully incorporated.
• Pour the cream into a bowl, cover it with plastic wrap (make sure the wrap touches the surface of the cream to prevent a skin from forming), and let it cool to room temperature. Then refrigerate until ready to use.

2. Make the Choux Pastry:

• Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
• In a saucepan, combine the water, butter, salt, and sugar. Bring to a boil over medium heat.
• Once boiling, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
• Remove the saucepan from the heat and let the dough cool slightly.
• Begin adding the eggs one at a time, stirring well after each addition until the dough is smooth and shiny. You may not need all the eggs; the dough should be thick but still pipeable.
• Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake in the preheated oven for 25-30 minutes or until the puffs are golden brown and crisp. Avoid opening the oven door during baking, as this can cause the puffs to deflate.
• Once baked, remove from the oven and allow the puffs to cool completely on a wire rack.

3. Assemble the Cream Puffs:

• Once the puffs are cool, use a sharp knife to make a small slit on the side of each puff.
• Transfer the chilled cream filling to a piping bag fitted with a small round tip. Pipe the cream into the slit in each puff until filled.
• Optionally, dust the filled cream puffs with powdered sugar for a decorative touch.

Tips:

• Consistency of the Dough: The dough should be smooth and glossy, not too runny or too stiff. Add eggs gradually to achieve the perfect consistency.
• Avoiding Deflation: Ensure that the puffs are fully baked before removing them from the oven. If they are removed too soon, they may collapse.
• Filling Variations: You can experiment with different flavors for the cream filling, such as adding cocoa powder for a chocolate variation or some lemon zest for a citrusy twist.
• Serving Suggestion: Cream puffs are best served fresh but can also be stored in the refrigerator for a day or two. If storing, keep the filling and puffs separate and fill them just before serving to maintain their crispiness.

Nutrition Facts (Per Serving):

• Calories: 200-250 kcal (depending on portion size)
• Fat: 14g
  • Saturated Fat: 8g
• Carbohydrates: 22g
  • Sugars: 10g
• Protein: 4g
• Cholesterol: 70mg
• Sodium: 100mg

Note: Nutritional values are approximate and can vary based on the ingredients and portion sizes.

Storage Tips:

• Refrigeration: Store any leftover cream puffs in an airtight container in the refrigerator for up to 2 days. They may lose some of their crispness but will still taste delicious.
• Freezing: You can freeze the unfilled choux pastry shells for up to a month. Reheat them in a 350°F (175°C) oven for about 10 minutes to restore their crispness before filling.
• Make-Ahead: Prepare the cream filling a day ahead and store it in the refrigerator. The choux pastry can also be made ahead and stored in an airtight container.

FAQs:

• Why did my cream puffs deflate?
  • Deflation typically occurs if the puffs weren’t baked long enough. Ensure they are fully golden and firm before removing them from the oven.
• Can I make the filling with a different flavor?
  • Absolutely! You can add chocolate, coffee, or fruit purees to the cream filling for various flavor profiles.
• Can I use a different type of flour?
  • It’s best to stick with all-purpose flour for this recipe. Other flours may affect the texture and structure of the choux pastry.
• How can I tell if the dough is the right consistency?
  • The dough should be smooth and fall off the spoon in thick ribbons. If it’s too stiff, add a little more egg, one tablespoon at a time.

Conclusion:

This classic cream puff recipe offers the perfect balance of light and airy choux pastry with a rich, smooth cream filling. With a few simple ingredients and some basic techniques, you can create an impressive and delicious dessert that will delight your family and friends. Whether for a special occasion or just to satisfy a sweet craving, these cream puffs are sure to become a favorite. Enjoy them as they are, or get creative with different fillings and garnishes to make them your own!