These Easy Cream Puffs are a delightful combination of a crispy craquelin topping, airy choux pastry, and a luscious custard cream filling. Perfect for special occasions or indulgent treats, they are surprisingly simple to make and guaranteed to impress.
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Ingredients
- For the Pastry Topping (Craquelin):
- 33g unsalted butter, softened (2 1/3 tablespoons)
- 40g sugar (3 tablespoons)
- 40g all-purpose flour (1/3 cup)
- For the Choux Pastry:
- 3 eggs, room temperature
- 60g unsalted butter (4 tablespoons)
- 65g milk (1/4 cup + 1 tablespoon)
- 65g water (1/4 cup + 1 tablespoon)
- 2g salt (1/3 teaspoon)
- 65g all-purpose flour (1/2 cup)
- For the Custard Cream Filling:
- 2 egg yolks
- 35g sugar (3 tablespoons)
- 10g cornstarch (1 tablespoon)
- 200g milk (3/4 cup + 1 tablespoon)
- Zest of 1 lemon
- 1 tsp vanilla extract (optional)
- 170g heavy cream (3/4 cup)
- 17g sugar (1 1/3 tablespoons)
Directions
- Prepare the Craquelin Topping:
- In a bowl, mix softened butter and sugar until creamy.
- Add the flour and mix until a smooth dough forms.
- Roll the dough between two sheets of parchment paper to about 2mm thickness. Freeze for at least 15 minutes.
- Prepare the Choux Pastry:
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a saucepan, combine butter, milk, water, and salt. Heat until the butter is melted and the mixture starts to boil.
- Remove from heat and add the flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan.
- Return the pan to low heat and cook the dough for 1-2 minutes to remove excess moisture.
- Transfer the dough to a mixing bowl and let it cool for a few minutes.
- Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Pipe the dough onto the baking sheet in small mounds.
- Assemble and Bake:
- Cut out rounds of the frozen craquelin dough and place one round on top of each choux pastry mound.
- Bake for 25-30 minutes, or until the puffs are golden and crispy. Allow to cool completely.
- Prepare the Custard Cream Filling:
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Heat the milk and lemon zest in a saucepan until just simmering. Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened.
- Remove from heat, stir in vanilla extract, and let it cool completely.
- Whip the heavy cream and sugar until stiff peaks form. Gently fold the whipped cream into the cooled custard.
- Fill the Cream Puffs:
- Make a small hole in the bottom of each puff. Use a piping bag to fill them with the custard cream.
- Serve:
- Serve immediately or chill for 1-2 hours for a firmer texture.
Serving Suggestions
- Dust with powdered sugar for a classic look.
- Drizzle with melted chocolate for an extra indulgence.
- Serve with fresh berries for a refreshing twist.
Cooking Tips
- Use room temperature eggs for a smoother choux pastry.
- Ensure the craquelin is cold and firm when placing it on the choux pastry.
- Chill the custard completely before folding in whipped cream to maintain a fluffy texture.
Nutritional Benefits
- Eggs and milk provide protein and calcium.
- Lemon zest adds vitamin C and a burst of flavor.
Dietary Information
- Contains dairy, eggs, and gluten.
- Not suitable for vegan or gluten-free diets.
Nutritional Facts (per puff, approximate)
- Calories: 160
- Protein: 3g
- Fat: 10g
- Carbohydrates: 15g
- Fiber: 0g
Storage
- Store filled cream puffs in an airtight container in the refrigerator for up to 2 days.
- Unfilled choux pastries can be frozen for up to 1 month.
Why You’ll Love This Recipe
- Combines crispy, light pastry with creamy filling for the ultimate treat.
- Perfect for parties, celebrations, or an indulgent dessert.
- Customizable with different flavors and toppings.
- A fun and satisfying recipe to make and enjoy.
Conclusion
These Easy Cream Puffs with Crispy Craquelin Topping are a show-stopping dessert that’s worth every step. Whether for a special occasion or simply to satisfy your sweet tooth, their light, creamy, and crispy texture will leave everyone asking for more.
Frequently Asked Questions
- Can I make the pastry dough ahead? Yes, you can refrigerate the choux dough for up to 24 hours before baking.
- What if I don’t have craquelin? You can skip it for a classic cream puff.
- Can I use pre-made custard? Yes, but homemade custard offers better flavor and texture.
- Can I freeze filled cream puffs? It’s not recommended as the filling may separate upon thawing.
- What other fillings can I use? Chocolate mousse, whipped cream, or fruit preserves work well.
- How do I know when the puffs are baked? They should be golden brown, crisp, and hollow when tapped.
- Can I use salted butter? Yes, but reduce added salt in the recipe.
- What is craquelin made of? Butter, sugar, and flour create the crispy topping.
- Can I omit the lemon zest? Yes, but it adds a refreshing flavor to the custard.
- What piping tip is best for choux? Use a large round or star tip for even mounds.