These Cream-Filled Choux Pastries, also known as cream puffs, are a delightful treat that combines light, crispy pastry with a rich, creamy filling. Perfect for any occasion, these pastries are sure to impress with their delicate texture and delicious flavor. The process might seem intricate, but with a little patience, you can create these bakery-quality treats at home. Enjoy them fresh or let them chill for an even more indulgent experience.
Preparation Time:
- Active Preparation Time: 30-40 minutes
- Cooking Time: 30 minutes
- Chilling Time: 45 minutes
- Total Time: 1 hour 45 minutes
Ingredients:
For the Pastry Topping:
- 33g unsalted butter, softened
- 40g sugar
- 40g all-purpose flour
For the Choux Pastry:
- 3 eggs, room temperature
- 60g unsalted butter
- 65g milk
- 65g water
- 2g salt
- 65g all-purpose flour
For the Custard Cream Filling:
- 2 egg yolks
- 35g sugar
- 10g cornstarch
- 200g milk
- Zest of 1 lemon
- 1 tsp vanilla extract (optional)
- 170g heavy cream
- 17g sugar
Instructions:
- Prepare the Pastry Topping:
- In a bowl, mix together the softened butter and sugar until well combined.
- Add the flour and mix until the dough clumps together into one mass.
- Roll out the dough to a thickness of 2-3 mm.
- Place the dough in the freezer for 15 minutes to firm up.
- Once firm, use a 5 cm diameter cookie cutter or cup to cut out circles. Keep the circles in the freezer until ready to use.
- Make the Choux Pastry:
- Preheat your oven to 190°C (375°F).
- In a stainless steel pot, melt the butter completely over medium heat.
- Add the milk, water, and salt, and bring the mixture to a boil. Boil for an additional 10 seconds.
- Turn off the heat and quickly stir in the flour until the dough comes together and forms a ball.
- Turn the heat back on and cook the dough for 1 minute, stirring constantly.
- Spread the dough out in the pot to cool for 1 minute.
- Gradually add the room temperature eggs in 3-4 portions, mixing well after each addition. The dough should be smooth and form a “V” shape when lifted with a spatula.
- Transfer the dough to a piping bag fitted with a 1 cm diameter round tip (or without a tip if not available).
- Line a baking sheet with parchment paper and use a 5 cm diameter cup to mark circles on the paper as a guide for piping.
- Pipe the choux dough onto the marked circles, keeping the pressure consistent.
- Place a frozen butter circle on top of each piped dough.
- Bake at 190°C (375°F) for 15 minutes, then reduce the temperature to 170°C (338°F) and bake for an additional 15 minutes.
- After baking, open the oven door slightly and let the pastries cool for 10 minutes before removing them.
- Prepare the Custard Cream Filling:
- In a bowl, whisk together the egg yolks and sugar until pale yellow.
- Add the cornstarch and mix well.
- In a pot, heat the milk, lemon zest, and vanilla extract (if using) until just simmering.
- Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the pot and cook over medium heat, stirring constantly, until the custard thickens and large bubbles start to burst.
- Spread the hot custard on a tray, cover with plastic wrap, and place in the freezer for 15 minutes to cool.
- In a separate bowl, whip the heavy cream and sugar until stiff peaks form. If needed, use an electric mixer to save effort.
- Once the custard is cooled, mix it with the whipped cream to create a thick, smooth filling.
- Assemble the Cream Puffs:
- Use a chopstick or similar tool to make a small hole in each choux pastry.
- Fill a piping bag with the custard cream and pipe the filling into the pastries.
- For best results, seal the filled pastries and refrigerate for 2-3 hours to allow the flavors to meld and the cream to set.
- Serve:
- Enjoy the cream puffs immediately, or after chilling for a richer, more satisfying experience.
Serving Suggestions:
- Dust the tops with powdered sugar for a classic touch.
- Serve with a side of fresh berries or a drizzle of chocolate sauce for extra indulgence.
Cooking Tips:
- Use a stainless steel pot to cook the choux dough for better control over the heat.
- If the butter topping starts to soften while cutting, return it to the freezer to firm up before continuing.
Nutritional Benefits:
- These cream puffs are a delightful treat that can be enjoyed in moderation as part of a balanced diet.
Storage:
- Store leftover cream puffs in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh.
Why You’ll Love This Recipe:
- The combination of crispy choux pastry and rich custard cream is simply irresistible.
- Despite the multiple steps, this recipe is straightforward and achievable, even for beginners.
- Perfect for special occasions or whenever you crave a sweet, elegant dessert.
Conclusion: These Cream-Filled Choux Pastries are the perfect way to indulge in a classic French dessert at home. With a little patience and attention to detail, you can create these delightful treats that are sure to impress family and friends. Enjoy the light, crispy pastry filled with luscious cream – a truly satisfying experience!
Frequently Asked Questions (FAQs):
- Can I make the choux pastry ahead of time?
- Yes, you can prepare the choux pastry dough and pipe it onto a baking sheet, then freeze it until you’re ready to bake.
- What if I don’t have a piping bag?
- You can use a plastic bag with the tip cut off as a substitute for piping.
- Can I use a different filling?
- Yes, you can fill the choux pastries with whipped cream, chocolate ganache, or any filling of your choice.
- How do I prevent the choux from deflating after baking?
- Make sure to bake the choux thoroughly, and let them cool in the oven with the door slightly open to prevent deflation.
- Is it necessary to use the butter topping?
- The butter topping adds a nice texture and flavor, but you can skip it if you prefer a simpler choux.
- Can I flavor the custard cream?
- Yes, you can add flavors like coffee, chocolate, or citrus zest to the custard cream for variation.
- How long can I store the cream puffs?
- Cream puffs are best enjoyed fresh, but they can be stored in the refrigerator for up to 2 days.
- Can I freeze the cream puffs?
- It’s not recommended to freeze filled cream puffs as the texture of the filling may change. However, you can freeze the baked choux shells and fill them later.
- What if my custard cream is too runny?
- Make sure to cook the custard until it thickens properly. If it’s still too runny, you can thicken it by cooking it a bit longer or adding a little more cornstarch.
- Can I make mini cream puffs?
- Yes, you can pipe smaller choux to make mini cream puffs. Adjust the baking time accordingly.