Cream Puffs are small delights of very light choux pastry. Choux pastry has a neutral flavor and can be filled with sweet creams of different types, or they can be savory. Cream puffs are known for the classic French profiterole preparation. The recipe is not complicated, but you need to pay attention especially during cooking, which creates a bit of anxiety for many to make these little pastries, which are not exactly simple, but I assure you that if you pay attention to small steps, it will become very simple. With this recipe, you can also make fried zeppole. So all that’s left is to try and enjoy!!
- Difficulty: Medium
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 27 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 1/2 cup water
- 1/2 cup milk
- 7 tbsp clarified butter
- 1/2 tsp salt
- 4 eggs (about 200 g)
- 1 tsp sugar
- custard cream
- 1 1/4 cup flour
Tools
- Baking Dish
- Piping Bag
Steps
First, prepare the Custard Cream and let it cool.
Start by putting water, milk, salt, sugar, and butter in a saucepan, turn it on and let it melt. Once the butter has melted, let it boil for about 30 seconds, then add the flour all at once. Cook for about 3 minutes, stirring with the spatula.
Then put the dough in the mixer or bowl and cool it with the K-hook or spatula, bringing it to a temperature below 140°F (to add the eggs without coagulating them).
Once the dough has cooled, slightly beat the eggs and add them gradually to the dough.
Add the eggs a little at a time, the dough should form a triangle when pulled up.
Prepare a piping bag with a 0.4-inch nozzle and pour the dough.
Take the baking dish, lightly butter it and, holding the piping bag tilted, place the nozzle on the tray and form the puffs by squeezing the dough and pulling the nozzle up. Lower the tips that will remain up with a wet finger.
Turn on the oven in static mode at 356°F, preheat for 5 minutes, then bake the puffs and cook for about 25 minutes, then continue cooking by inserting some aluminum foil between the door and the oven (the opening is a few mm), to dry the puffs and evaporate the water. ATTENTION, open the door only when the puff has swollen and not before.
At the end of cooking, turn off the oven and let it rest inside the oven for 10/15 minutes, keeping the oven slightly open.
After the resting time, the puffs are ready to be filled.
Super light. You can fill them by cutting them or using a syringe with a long nozzle, piercing on the base or laterally on the top, dust with powdered sugar and enjoy your cream puffs. WOW!!!!
Storage
Empty puffs can be stored in an airtight container for 2/3 days at room temperature, for longer periods it is preferable to freeze them. Filled puffs can be stored in the refrigerator until the next day.
