The cream puffs are small shells of light, delicate choux pastry, central to many classic pastry desserts. Characterized by a hollow, crisp exterior, they become irresistible when filled with soft, fragrant creams such as pastry cream, chantilly, chocolate cream or pistachio.
During baking the choux pastry puffs up forming an internal cavity perfect for holding delicious fillings, turning these little treats into true treasures of goodness. Their delicate flavor makes them extremely versatile: they can be served simply with a dusting of powdered sugar or glazed with dark chocolate, caramel or sugar.
Perfect for buffets, parties and special occasions, cream puffs are also the basic element of show-stopping desserts like Profiteroles or Croquembouche. Small, elegant and irresistibly tasty, they win you over at the first bite.
Depending on the filling they may have a specific name, which is often used only in haute pastry.
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- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 30-40 cream puffs
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2/3 cup Water
- 5 1/2 tbsp Butter
- 2 1/2 tsp Sugar
- 1 pinch Fine salt
- 1 1/4 cup All-purpose flour
- 4 Eggs (medium)
Tools
- 1 Saucepan
- 1 Bowl
- 1 Wooden spoon
- 1 Spatula
- 1 Piping bag
- 1 Baking sheet
- Parchment paper
Preparation
To prepare the CREAM PUFFS pour the water, butter, sugar and a pinch of salt into a saucepan.
As soon as the water begins to boil, remove from the heat and add all the flour at once, stirring vigorously.
When the flour has incorporated into the dough, return the pan to the heat and stir the mixture with a wooden spoon until it pulls away from the sides and is stiff.
Remove the mixture from the heat, let it cool slightly and add the eggs one at a time, waiting for the first egg to be fully incorporated before adding another.
Once the first 3 eggs have been added judge the consistency of the choux dough. The final dough should have the consistency of a fairly firm pastry cream.Then, if needed, add the remaining egg, lightly beaten, little by little.
Transfer the dough to a piping bag, line a baking sheet with parchment paper and pipe walnut-sized cream puffs.
Flatten the tips with a wet finger and bake in a preheated conventional (non-convection) oven at 374°F for about 25 minutes. Place a small ball of aluminum foil at the top of the oven door so that, by leaving it ajar, the steam can escape.Remove your cream puffs from the oven and let them cool completely. Once cold they will be ready to be filled with any type of filling.
Tips
Do not open the oven during baking to avoid the cream puffs collapsing.
Once cold you can store them for 2 days in an airtight container or freeze them.
