Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, cream puffs. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Homemade cream puffs will wow your guests, but they are so easy to make, especially if you fill them with instant vanilla pudding. The baked puff shells are a simple alchemy of milk, butter, water, salt. This cream puff recipe is really easy to make, and is sure to impress your friends and family.
Cream puffs is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Cream puffs is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have cream puffs using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Cream puffs:
- Make ready Pastry Cream
- Take 3 egg yolks
- Make ready 300 ml milk
- Get 75 g sugar
- Get 1-2 Tbsp cornstarch
- Make ready 1 tsp vanilla essence
- Take 1 Tbsp cointreau
- Make ready Salt (pinch)
- Take Cream Puff (makes 12 golf ball size)
- Prepare 2 eggs
- Make ready 125 ml water
- Get 45 g butter
- Prepare 80 g flour
- Prepare 1 tsp sugar
- Take Salt (pinch)
These easy Cream Puffs are made from scratch, and taste SO delicious freshly baked from the oven. A simple choux pastry dough is mixed together, then baked and filled with a vanilla pastry cream! These classic homemade Cream Puffs with Basic Cream Chantilly are the perfect treats for any occasion. An explosion of sweet, creamy goodness in every puff!
Steps to make Cream puffs:
- Separate egg yolks and beat-in sugar and cornstarch until a smooth consistency is formed without any lumps - On the side, warm the milk to about 50 degree celcius (be careful to not let it boil)
- Temper the egg-yolk mixture slowly with the warm milk to avoid scrambling - Sieve and transfer the mixture back into the pot and stir continuously until thickened and glossy
- Add-in any flavourings at this point (in my case, it's vanilla essence and some Cointreau for that orange vanilla flavour) - Once done, transfer the pastry cream into a bowl, cover with cling wrap and let it sit on the mixture to avoid skinning and allow the mixture to sit in the fridge to cool down
- Bring water and butter to boil in a pot - Combine the flour sugar and salt mixture, pour into the pot and stir until a dough forms
- Continue stiring and cooking the flour mixture in the pot until a smooth dough forms and films on the pot
- Remove dough from pot and add-in eggs one at a time, stiring until the dough forms again - Repeat until egg finishes and the dough drips in a V shape when the spatula is lifted from the bowl
- Add-in dough mixture to a piping bag and pipe out the mixture onto a tray lined with parchment paper - Pre-heat the oven to 200 degree celcius at this point - Smoothen the top with a wet finger and brush the puffs with some egg wash and allow to bake for about 30-35 minutes until golden brown
- Remove from oven and poke a whole to release steam, and bring back to oven and let it cool down with the oven door left ajar
- Remove pastry cream from the fridge an stir until mixture is smooth - Transfer pastry cream into a piping bag and pipe the pastry cream into the cream puffs - Dust with icing sugar to serve (if desired)
These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you. MORE+ LESS Gingerbread Cream Puffs with White Chocolate Chantilly —. I have been waiting ALL YEAR for this month. I talked about how excited I was for Christmas back in August.
So that is going to wrap this up with this exceptional food cream puffs recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
