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Indulge in charming cream puffs with a soft, fragrant shell paired perfectly with a smooth, creamy filling that many adore. Join PasGo to learn how to make cream puffs below.
Cream puffs from the past were like a wonder to me. A wonder from the thin, soft, fragrant shell to the smooth, rich, and refreshingly sweet filling. With cream puffs, perhaps one is never enough, and you never get bored because the taste of cream blending with the pastry shell melts in your mouth, enticing you to take another bite.
Ingredients:
Pastry Shell
- Cold water: 120ml
- Softened butter: 60g
- All-purpose flour: 65g
- Eggs: 2 (about 50-55g each)
- ½ teaspoon sugar
- A very small pinch of salt
Filling
- Fresh milk: 200ml
- Sugar: 40g
- 2 egg yolks
- Cornstarch: 30g
- Softened butter: 5g
- Liquid vanilla extract: 3ml
- A tiny pinch of salt
Method for making cream puffs:
Step 1: Making the crust
- Prepare baking tray: line with parchment paper, if unavailable, spread a thin layer of butter on the tray and sprinkle some flour on top, flip the tray to discard excess flour.
- Place butter in a non-stick pan over medium heat until melted, then add water, sugar, and salt. Stir well and bring to a boil, then turn off the heat.
- Pour flour into the pan, quickly stir with a wooden spoon to combine and form a smooth dough.
- Add half of the beaten egg into the flour mixture and continue stirring until the mixture becomes thick and cohesive. Gradually add the remaining egg while stirring continuously until the batter becomes smooth.
- Transfer the batter onto a baking tray; you can use a spoon to scoop the batter directly onto the tray, or if you want to shape the batter, put it into a piping bag to squeeze into more visually appealing shapes. When placing the batter on the tray, ensure to leave enough space between each cake to prevent them from expanding into each other while baking. If cakes are placed too close, they will not bake evenly and will look unattractive.
- Bake the cakes at a temperature of 190-200 degrees Celsius for 20-25 minutes depending on the size of the cakes.
Step 2: Filling the cakes
- Place egg yolks and sugar into a bowl. Use a whisk to beat until the yolks become thick and pale yellow in color. Stop when the mixture forms ribbons when the whisk is lifted.
- Sift flour into the egg-sugar mixture and mix well.
- Heat milk until it reaches about 70 degrees Celsius, then slowly pour it into the egg-flour mixture, stirring constantly.
- Transfer the mixture into a saucepan, set over low heat, stir constantly, ensuring to scrape the sides and bottom of the pan. When the mixture begins to thicken, remove from heat, continue stirring until the mixture becomes thick and creamy like custard. Add butter, salt, and vanilla, mix well.
- Once the cream and cake have cooled, use a sharp knife to cut a circle around the top of the cake, then squeeze or use a small spoon to fill the cream into the center.
And there you have it, your cream puff is now complete. If you prefer it chilled, you can place the cream filling in a container or a sealed bag and refrigerate for about 30 minutes before piping it into the shells. Wishing you success!
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Address: 4Gs Texas Restaurant - 110 Dien Bien Phu Street, Da Kao Ward, District 1, Ho Chi Minh City
Vuong Hoai compilation – PasGo.vn
