The oval cream puffs with pastry cream are soft golden shells that puff up in the oven and are then filled with pastry cream scented with vanilla and lemon. They are perfect to bring to the table on Sundays, for a party or for special occasions. Choux pastry may seem complicated, but actually with a few steps it becomes easy and fun to prepare, and the satisfaction of seeing the puffs grow in the oven is truly unique. A dusting of powdered sugar and the dessert is ready to be served.
Once filled with the cream it is advisable to keep them in the refrigerator, well sealed in an airtight container, and consume them within 1-2 days. As the hours pass the cream puffs will tend to soften slightly because they absorb the moisture of the cream, but they will remain tasty and fragrant. If you prefer to prepare them in advance, a great solution is to store them empty. In this way they can be kept at room temperature for about 2-3 days. When ready to serve, simply fill them with the pastry cream to recover all their crispness. Below, let’s see together what is needed to prepare them at home:
Other recipes with choux pastry :
- Preparation time: 40 Minutes
- Portions: 20 cream puffs
- Cooking methods: Oven
Ingredients
- 4 eggs
- 1 cup water
- 1 1/4 cups all-purpose flour
- 3 1/2 tbsp butter
- vanilla extract
- a pinch of salt
- grated zest of 1/2 orange and 1/2 lemon
- as needed powdered sugar (for dusting)
- 2 cups milk
- 4 egg yolks
- vanilla extract
- 5 tbsp cornstarch (cornflour)
- 1/2 cup granulated sugar (about 120 g)
- zest of one lemon
- 1 shot (1 fl oz) maraschino liqueur
Preparation
Put the milk with the lemon peel in a small saucepan and bring it just to a simmer. In a separate bowl, beat the yolks with the sugar and vanilla extract until you obtain a pale, creamy mixture. Add the cornstarch and mix well to remove any lumps.
Pour the hot milk slowly into the egg mixture, whisking constantly. Return everything to the saucepan and cook over low heat, stirring continuously until you obtain a smooth, thick cream.
Remove from the heat, discard the lemon peel, let it cool slightly and add the shot of maraschino. Transfer the cream to a bowl, cover with plastic wrap directly on the surface and let it cool completely.
Meanwhile, prepare the choux pastry. Put the water, butter and a pinch of salt in a saucepan and bring to the heat until the butter melts and the mixture comes to a simmer.
Add all the flour at once and stir vigorously until you obtain a compact dough that pulls away from the sides of the pan, leaving a white film on the bottom.
Turn off the heat and let the dough cool for about half an hour. Add the grated orange and lemon zest, the vanilla extract and the eggs one at a time, mixing well before adding the next. Continue to work until you obtain a smooth, thick and shiny mixture.
Transfer it to a piping bag and pipe onto a baking sheet lined with parchment paper oval-shaped puffs about 2 3/8 inches long, leaving some space between each one.
Bake in a preheated conventional oven at 392°F for about 12-15 minutes, then lower the temperature to 338°F and bake for another 20-25 minutes until the puffs are puffed and golden.
Turn off the oven, open the door slightly and let them dry for a few minutes. Then remove them from the oven and let them cool completely.
Split the puffs in half horizontally, or make a small hole in the bottom, and fill them with the pastry cream using a piping bag.
Arrange on a tray and finish with a dusting of powdered sugar. The oval cream puffs with pastry cream are ready to be served!
Bon appétit and.. see you next recipe!
If you try this recipe, make sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
