Cream Puffs

Have you ever had a cream puff? Like, a real cream puff? I’m not talking about the frozen kind, which is all I had experienced up until this point in my life (ridiculous, I now realize.) Those were always okay, but nothing to write home about.

  Cream Puffs

For the choux dough:
  • 1 cup water
  • 1/2 cup unsalted butter
  • 5 oz all purpose flour, by weight (1 cup, measured)
  • pinch of salt
  • 5 large eggs

For the vanilla pastry cream filling:
  • 2 cups whole milk
  • 1/2 cup + 2 tbsp sugar
  • 5 egg yolks
  • 1/4 cup cornstarch
  • 2 tsp vanilla extract
  • pinch of salt
  • 1/2 cup heavy whipping cream

  1. Preheat the oven to 400 degrees F and line two baking sheets with parchment paper or silpats.
  2. Place the water and butter in a saucepan and melt over medium high heat.
  3. Dump the flour and salt in all at once and stir, on the heat, for 2-3 minutes until the mixture is smooth and the dough falls away from the sides of the pan.
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