Baked cream puffs are small round sweet pastries that are said to have been first made in Florence in the 16th century by the cook Penterelli in the service of Catherine de’ Medici. They were later improved by the renowned cook Popelini.
Their recipe subsequently reached France, from where the filled version of these pastries began to spread, thus taking the name of cream puff. When made in an elongated shape, they were called eclairs.
Cream puffs can be baked or fried and are made with choux pastry, from the French choux “cabbage.”
It is a neutral-tasting dough widely used in pastry making, and its name might derive from the round shape, similar to a cabbage, that the puff shells assume once cooked.
This dough is placed in a piping bag, with which the characteristic small shapes we all know are made.
The cream puff shells bake quickly, puffing up and becoming light and hollow inside. They are therefore ideal for filling.
The dessert is then finished by covering it with a glaze coating.
The procedure to make them is not difficult, but it requires attention to execute the various steps, which are certainly more immediate if you have a stand mixer and a silicone mat.
A good result can still be achieved even by working by hand and then with electric beaters, using a not-too-greased baking sheet or a non-stick baking tray.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 108.87 (Kcal)
- Carbohydrates 8.15 (g) of which sugars 1.16 (g)
- Proteins 3.29 (g)
- Fat 7.19 (g) of which saturated 4.35 (g)of which unsaturated 2.79 (g)
- Fibers 0.22 (g)
- Sodium 100.69 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 tbsp butter
- 3/4 cup water
- 1/4 cup milk
- 1/2 tsp fine salt
- 2 tsp sugar
- 1 1/4 cup all-purpose flour
- 4 eggs
Tools
- 1 Saucepan
- 1 Spatula or wooden spoon
- 1 Stand Mixer with flat beater
- Piping Bag
- 1 Smooth Nozzle or star-shaped diameter 1 cm
- 1 Mat silicone
- 1 Rack
Steps
To prepare the baked cream puffs, combine in a saucepan the butter in pieces, water, milk, sugar, and salt.
Place over medium heat and stir.
Meanwhile, sift the flour in a separate bowl.
As soon as it starts to boil, turn off the heat and pour in the flour all at once, stirring immediately to avoid lumps.
Stir with a wooden spoon (or spatula) until you have a homogeneous mixture.
Transfer the dough to a stand mixer with a flat beater and work without adding anything else for about 30 seconds to dissipate a little heat.
If desired, the use of a stand mixer can be avoided by placing the dough on a work surface and cooling it by spreading it with a spoon.
Then transfer to a bowl and continue the described process with electric beaters.
Add only two eggs at first and let them absorb while always working. Then add one egg at a time and only when one is fully incorporated, add another if the consistency of the dough requires it.
In the end, you should obtain a thick custard-like consistency, not too runny.
Work for about 4 minutes from the time we add the first eggs.
Fill a piping bag with a smooth or star-shaped nozzle, diameter 1 cm, with this mixture to form cream puffs preferably on a silicone mat placed inside a baking tray.
The use of the mat will allow the formed cream puffs to maintain their shape better without slipping on the smooth surface of parchment paper or baking tray.
However, if you do not have one, you will still get satisfactory results. Avoid greasing the baking tray or sheet too much.
Bake the first 20 minutes at 350°F, static oven, middle to low level of the oven, placing a small ball of aluminum foil between the oven and door so that steam escapes during cooking.
Then turn on only the top for another 5/10 minutes.
Turn off and let the cream puffs cool on a rack.
When completely cool, place the cream puffs back in a hot oven at 350°F, central level, leaving them on the same rack. Position the baking tray under it for protection.
After about 5 minutes, lower the temperature to 340°F for another 10 minutes or so.
Then turn off the oven and leave them inside for another 10 minutes.
This way, they will dry out and remain crispy for days like store-bought ones.
The baked cream puffs are now ready to be filled with cream or whipped cream.
Storage
Well-sealed, in a food bag, at room temperature for about 3 days.
After filling, store in the fridge.
Here is a selection of products that are very useful in making desserts. Many of these I have personally bought and tested. To view the recommended products click here.
Here is a selection of products that are very useful in making desserts. Many of these I have personally bought and tested. To view the recommended products click here.
