Cream puffs — small delights of very light choux pastry. Choux pastry has a neutral taste and can be filled with different kinds of sweet creams, or they can be savory. Cream puffs are known for the classic French profiterole. The recipe is not complicated, but you need to take some precautions, especially during baking. Many people feel a bit anxious making these little pastries — they are not exactly simple — but I assure you that if you pay attention to a few small steps, it will become very easy. With this recipe you can also prepare fried zeppole. So all that’s left is to try them and enjoy!
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 27 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 1/2 cup + 1 tsp cup water
- 1/2 cup + 1 tsp cup milk
- 7 tbsp clarified butter
- 1/2 tsp salt
- 4 eggs (about 8.5 oz total)
- 1 tsp sugar
- pastry cream
- 1 1/4 cup all-purpose flour
Tools
- Baking sheet
- Piping bag
Steps
First of all prepare the pastry cream and let it cool.
Start by putting water, milk, salt, sugar and butter in a small saucepan, turn on the heat and melt. When the butter has melted, bring to a boil for about 30 seconds, then add all the flour at once. Cook for about 3 minutes, stirring with a spatula.
Then put the dough in the stand mixer bowl or a bowl and cool it using the paddle (K hook) or a spatula, bringing it to a temperature below 140°F (so that you can add the eggs without them coagulating).
After the dough has cooled, beat the eggs lightly and add them slowly to the dough.
Pour the eggs in gradually; when you lift the dough it should form a triangle.
Prepare a piping bag fitted with a 1 cm tip (approximately 3/8 in) and fill it with the dough.
Take the baking sheet, lightly butter it and holding the piping bag at an angle, place the tip on the tray and form the cream puffs by squeezing out the dough and pulling the tip upwards. Press down any peaks that remain upright with a wet finger.
Preheat the oven to 356°F (static) for 5 minutes, then bake the cream puffs for about 25 minutes. After that continue baking by inserting a bit of aluminum foil between the oven door and the oven (the opening should be a few mm) to dry the puffs and allow the water to evaporate. WARNING: open the oven door only when the cream puff has inflated and not before.
At the end of baking turn off the oven and let them rest inside the oven for 10–15 minutes keeping the oven slightly open.
After the resting time the cream puffs are ready to be filled.
Very light. You can fill them by slicing them open or using a long-tipped syringe to pierce the base or the side of the top, dust with powdered sugar and enjoy your cream puffs. WOW!!!!
Storage
Empty cream 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 cream puffs can be stored in the refrigerator until the next day.
