Hello friends, today I present these fabulous mixed cream puffs with various creams to make on any occasion and wow your friends and family. An exceptional recipe to prepare even during the Christmas holidays. The cream puff recipe is the same one I’ve used for years, and there are 3 very tasty cream versions. If you like, you can opt for other creams, but I prefer to enjoy these puffs with pastry cream, chocolate cream, and hazelnut cream. Below you will find the recipe..
- Difficulty: Medium
- Cost: Economical
- Cuisine: Italian
Ingredients for the Mixed Cream Puffs
- Cream Puff Recipe
- 2 cups whole milk
- 4 egg yolks
- 2/3 cup granulated sugar
- 1/2 cup all-purpose flour (Or 1/4 cup corn starch)
- 1 teaspoon vanilla extract (Or vanilla bean)
- 1 pinch fine salt
- 1 ounce melted dark chocolate
- as needed Pastry cream
- 1/4 cup hazelnut paste
- as needed Pastry cream
- as needed chopped hazelnuts
- as needed chocolate glaze
- as needed powdered sugar
Tools
- 2 Saucepans
- 4 Bowls
- 1 Baking sheet
- 1 Stand mixer
- 1 Whisk
- 1 Piping syringe
Steps for Mixed Cream Puffs
To make these delicious mixed cream puffs, first, you need to make the choux pastry. Below you will find the recipe https://blog.giallozafferano.it/rosly/pasta-choux-o-pasta-bigne/. In this case, I wanted to experiment with the dough using a kitchen robot like Thermomix. If you like, you can use simple electric whisks or a stand mixer. After making the dough for the cream puffs, bake them and let them cool.
Pour the milk into a saucepan and place it on the heat to warm up. In a separate bowl, beat the egg yolks with sugar and vanilla essence with a whisk. Then add the sifted flour and mix well. Pour the egg mixture into the milk and bring to a boil, stirring continuously with the whisk to prevent lumps and thicken completely. Remove the cream from the heat and divide it into 3 bowls. One bowl of cream will remain plain, so place the plastic wrap in contact and let it cool.
In the second bowl of cream, pour the melted dark chocolate and mix with a whisk. Place the plastic wrap in contact and let it cool.
In the third and final bowl of cream, pour the hazelnut paste and mix again with a whisk. Place the plastic wrap in contact and let it cool.
Once the creams are chilled, place them in a pastry syringe or piping bag and fill the cream puffs with the various flavors. Decorate the surface of the chocolate puff with chocolate glaze and chopped hazelnuts, the pastry cream puffs, and the hazelnut cream puffs with a dusting of powdered sugar. Serve the mixed cream puffs on a serving platter and serve.
STORAGE, TIPS, AND NOTES
Unfilled cream puffs can be stored in paper bags like bread bags for 3-5 days or in airtight tin containers. They can also be frozen for 1 month. Filled cream puffs can be stored in the fridge for up to 2 days.
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