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Cream Puffs
Created by: Howcan Team
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a medium saucepan, bring 1 cup of water and 1/2 cup of unsalted butter to a boil.
- Add 1 cup of all-purpose flour and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes.
- Add 4 large eggs, one at a time, stirring well after each addition until the mixture is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 12 mounds onto the prepared baking sheet, leaving space between each puff.
- Bake for 15 minutes, then reduce the oven temperature to 350 degrees F and bake for an additional 15 minutes, or until the puffs are golden brown and puffed.
- Remove from the oven and let cool completely on a wire rack.
- In a medium saucepan, heat 1 cup of whole milk over medium heat until steaming but not boiling.
- In a separate bowl, whisk together 1/4 cup of granulated sugar, 2 tablespoons of cornstarch, and 1/4 teaspoon of salt.
- Whisk in the hot milk in a slow stream, then return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
- Remove from heat and stir in 1 teaspoon of vanilla extract. Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature.
- Once the cream puffs and pastry cream are completely cooled, use a sharp knife to slice each puff in half horizontally. Spoon or pipe the pastry cream into the bottom half of each puff, then replace the top half.
- Dust the cream puffs with powdered sugar before serving. Enjoy!
Cream puffs, also known as profiteroles, have a rich history dating back to 16th century France. The delicate pastry, filled with luscious cream, gained popularity in the royal courts and soon spread across Europe. Renowned chefs like Marie-Antoine Carême and Auguste Escoffier perfected the recipe, elevating it to a culinary classic. Today, the best cream puffs can be found in Parisian patisseries, where skilled pastry chefs meticulously craft each puff to perfection. The key to a delectable cream puff lies in the light, airy choux pastry and the velvety, flavorful cream filling. For a twist, some chefs infuse the cream with unique flavors like lavender or matcha. Whether enjoyed in a quaint French café or homemade with love, cream puffs continue to delight dessert enthusiasts worldwide.
50 min
12
180 calories
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