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Cream Puffs

Cream Puffs
  • Category


  • Cusine



1 cup water

6 Tbsp butter

2 tsp granulated sugar

1/2 tsp salt

1 cup bread flour

3 large eggs

2 large egg whites

Chocolate sauce

1 1/2 cups whole milk

1/2 cup heavy cream

2/3 cup granulated sugar

2 large eggs

1/4 cup cornstarch

2 Tbsp all-purpose flour

1/8 tsp salt

1 tsp vanilla extract

1 Tbsp butter

2 cups heavy whipping cream

6 Tbsp powdered sugar


Prepare pastry cream according to directions listed. During the last hour of chilling prepare cream puffs as follows. Preheat oven to 425 degrees.

In a medium saucepan bring water, butter, sugar and salt to a boil. Remove from heat, add in bread flour and mix until well combined. Return to medium heat and continue to cook, stirring mixture constantly until mixture pulls away from the sides of the pan and forms a ball. Allow mixture to cool for 5 minutes. Stir in eggs and egg whites one at a time, stirring after each addition until combined . Drop mixture about 2 Tbsp at a time onto Silpat lined baking sheets, spacing them about 2-inches apart. Bake in preheated oven 25 - 30 minutes until golden brown. Remove from oven, transfer to a wire cooling rack and allow to cool completely. Once cool, cut into halves then fill with pastry cream, sweetened whipped cream and top with chocolate sauce or dust with powdered sugar. For best results served immediately once filled.

In a medium saucepan over medium-high heat, bring milk and cream just to a boil. Meanwhile, in a mixing bowl whisk together sugar, eggs, cornstarch, flour, and salt until well blended and slightly pale, about 1 minute. Remove saucepan from heat, while whisking pour 2/3 cup of the hot milk mixture into the egg mixture and mix until combined, then pour egg mixture into milk mixture in pan while whisking mixture in pan. Return to heat and reduce temperature to medium-low. Cook whisking mixture constantly to prevent curdling, until mixture has thickened , about 4 minutes. Remove from heat and stir in butter and vanilla. Press mixture through a fine mesh strainer into a heat proof bowl, cover bowl with plastic wrap pressing directly against surface of pastry cream to prevent a skin from forming, and chill 2 hours or until mixture is cold .

In a mixing bowl, using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Stir in powdered sugar and continue to whip until stiff peaks form.