How to Make Delicious Baked Cream Puffs, Easy and Fragrant

Cream puffs are among the favorite desserts of many young people, with a rich and fragrant taste, combined with a soft and smooth cream layer inside, creating an irresistible dish. In the following article, Mytour Blog will introduce you to how to make delicious cream puffs at home!

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Guide on how to make delicious baked cream puffs

To make cream puffs, you need to prepare the following ingredients:

Ingredients for making cream puffs

• All-purpose flour: 75g
• Cornstarch: 10g
• Unsalted butter: 60g
• Eggs: 4
• Whipping cream: 20ml
• Unsweetened fresh milk: 220ml
• Vanilla extract: 1 teaspoon
• Sugar: 40g
• Salt: a pinch
• Water: 125ml

How to Prepare Baked Cream Puffs

• Make cream filling:
  • First, mix about 10g of cornstarch and 220ml of unsweetened fresh milk in a bowl, then stir well to blend the mixture.
  • Next, pour the prepared fresh milk mixture into a pot and add 40g of sugar, 20ml of whipping cream, 1 teaspoon of vanilla extract, 10g of unsalted butter, 2 egg yolks, and a pinch of salt. Stir all the ingredients over low heat until the milk mixture thickens, then turn off the heat.
  • Once the cream filling has cooled, pour it into a piping bag and chill it in the refrigerator.
• Make pastry shells:
  • First, place a pot on the stove and add about 125ml of cold water, 50g of unsalted butter, a pinch of salt, and a teaspoon of sugar to the pot. Stir the mixture well over low heat until the butter is completely melted.
  • Next, add 75g of all-purpose flour to the pot and continue stirring until the mixture becomes smooth, then turn off the heat.
  • Then, gradually add 2 eggs to the mixture and stir well.

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• Baking the pastry:
  • First, preheat the oven to 200°C for 10 minutes with the convection mode and fan. Then, prepare a baking tray and line it with parchment paper. Next, transfer the pastry mixture into a piping bag, then pipe them onto the tray into spiral or elongated shapes.
  • Next, place the pastries in the oven and bake for about 20 – 25 minutes at 200°C.
• Filling the pastries:
  • Finally, use a knife to make a small incision at the bottom of each pastry, then fill them with cream filling to complete the baking process.

Finished Product

Cream puffs have golden brown crispy shells. The interior cream is smooth and fragrant, with a rich flavor of unsalted butter combined with unsweetened fresh milk creating a creamy and indulgent taste.

How to Make Cream Puffs Using an Air Fryer

For those who don't have an oven, you can try making cream puffs using an air fryer with this simple method.

Prepare the Ingredients

• All-purpose flour: 140g
• Cornstarch: 25g (or all-purpose flour)
• Unsalted butter: 60g
• Eggs: 6
• Whipping cream: 100ml (or Heavy cream)
• Unsweetened fresh milk: 310ml
• Condensed milk: 20ml
• Vanilla extract: 1 tablespoon
• Sugar: 60g
• Salt: 1g

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Steps to Prepare Cream Puffs Using an Air Fryer

• Making the Pastry:
  • First, prepare a bowl and add 3 egg yolks along with 60g sugar. Use a whisk to mix until the eggs turn pale yellow and the mixture becomes smooth. Next, turn on the stove and place a pot over it, then add 210ml unsweetened fresh milk and 1/2 tablespoon vanilla extract. Stir well over low heat until the milk is warm, then turn off the heat (do not let it boil).
  • Next, slowly pour the warm milk into the egg bowl, stirring continuously during the pouring process to combine the two ingredients. Then, add 25g cornstarch to the bowl and continue stirring until the mixture reaches a uniform consistency.
  • Then, strain the egg mixture through a sieve into the pot and continue stirring over low heat until the mixture thickens into a custard. Then turn off the heat.
  • Finally, add 100ml whipping cream to the pot and continue stirring. Pour this mixture into a dish and cover tightly with plastic wrap, then place it in the refrigerator to set for 1 hour.

Baking the Pastry:

• After preparing the pastry dough, place it in an air fryer. Set the baking time for about 15-20 minutes at 170°C.
• After this time, remove the pastry if it is golden brown and has the right firmness, then set it aside to cool. If the pastry is not yet ready, you can bake it for an additional 5-10 minutes before checking again.

• Making the Filling:
  • Combine 60g sugar, 30g pastry flour, and the yolks of 4 eggs in a bowl. Add 300ml fresh milk and mix well.
  • Heat the mixture over medium heat until it thickens, then turn off the heat. Let the mixture cool, then refrigerate.

• Filling the Pastry Shells:
  • Once the pastry shells are baked, use a knife to cut a slit in the middle of each puff or create a small hole.
  • Take the chilled cream puff filling out of the fridge and fill the pastry shells with the desired amount of filling.

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Finished Product

The cream puff has a shiny golden crust, exuding a smooth aroma. Just one small bite is enough to feel the rich and flavorful filling melting in your mouth, leaving a sweet taste with every bite of the pastry.

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How to make crispy crust cream puffs

If you're not a fan of soft crust cream puffs, try this recipe for delicious, crispy cream puffs right away!

Ingredients

• 80g unsalted butter
• 80g brown sugar
• 90g all-purpose flour
• 5g cinnamon powder
• 220ml unsweetened fresh milk
• 60g unsalted butter
• 65g all-purpose flour
• 3 eggs
• 1 tablespoon sugar
• 10g cornstarch
• 1/4 teaspoon salt
• 2ml vanilla extract
• 5g unsalted butter.

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Procedure

• Prepare the butter:
  • First, take 80g unsalted butter from the ingredients for making turtle shaped mooncakes and place it in a bowl. Then, let the butter sit at room temperature for about 3 - 5 minutes to soften, but make sure not to let it melt into liquid.
  • Once the butter has softened, next, add 80g brown sugar to the bowl and mix well until the sugar and butter are blended together.

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• Prepare the dough:
  • After evenly mixing the butter and sugar mixture, you should sift 90g all-purpose flour and 5g cinnamon powder into a bowl and continue stirring until the ingredients form a cohesive dough. At this point, the dough will feel somewhat crumbly and comfortable in your hands.
• Knead the dough:
  • Once the above mixture and the flour are still dry but have not yet formed a cohesive mass, use your hands to knead the dough into a smooth, soft ball. If the dough is too dry, you can add a tablespoon of fresh milk at a time until the dough reaches the desired moisture, then stop.
• Roll out the dough:
  • Start by placing a sheet of parchment paper on your work surface, then use a small amount of flour to coat the parchment, creating a non-stick layer. Next, place the kneaded dough onto the parchment paper.
  • Once the dough is arranged, place another sheet of parchment paper on top and begin rolling out the dough gently to flatten it evenly. After the dough has been rolled into a thin sheet, cover it tightly with parchment paper to ensure careful handling. Next, refrigerate the dough for 20 minutes.

Note: During this process, if you're not careful and don't use parchment paper to line both underneath and on top of the dough, when rolling out the dough, it may crack and be difficult to roll out evenly.

• Shape the dough into mooncakes:
  • Once the dough has chilled, remove the top layer of parchment paper and cut the dough into small circles to create turtle-shaped mooncakes. Next, place these cakes in the freezer compartment of the refrigerator and let them freeze for at least 3 hours to set.
• Beat the egg yolks:
  • Firstly, separate 1 egg yolk into a bowl and mix it with 15g sugar. Next, use a hand mixer on low speed to beat this mixture until the egg yolk becomes light and fluffy.
  • Then, increase the beating speed and continue beating the mixture until it turns a pale yellow color and reaches ribbon stage consistency.
• Make the filling:
  • First, heat 100ml fresh milk over low heat until it is nearly simmering and small bubbles start to form around the edge of the pot (about 80°C), then turn off the heat.
  • Next, slowly pour the fresh milk into the egg mixture, stirring constantly until the two components are well combined. Then, pour this mixture into the pot heating over low heat and stir continuously until the mixture thickens.
  • Once the mixture has reached the desired thickness, turn off the heat and add 1/4 teaspoon salt, 5g unsalted butter, and 2ml vanilla extract to the mixture. Stir well until all the ingredients are incorporated. 

• Making the crust:
  • Firstly, pour 120ml of fresh milk, 1g of salt, and 60g of unsalted butter into a saucepan. Stir this mixture over low heat until the butter is completely melted and the mixture comes to a boil.
  • Next, add 65g of all-purpose flour to the saucepan and continue stirring until the mixture forms a soft, non-sticky dough. Once achieved, turn off the heat.
  • After turning off the heat, add 1 egg to the mixture and beat until the egg is fully incorporated into the dough. Then, add another egg and continue beating until the dough becomes smooth and uniform.
• Shaping the cakes:
  • Firstly, preheat the oven to 200°C for 3 minutes. While waiting for the oven to heat up, mold the dough into small cone shapes and arrange them on a baking sheet.
  • Next, place the previously made round cakes on top of the cone-shaped dough pieces.
  • Continue to place the baking sheet in the oven at 200°C and bake for about 15 minutes. During this process, you'll see the cakes start to rise, the tops of the round cakes begin to swell and take on a turtle-like shape.
  • Once the desired shape and color are achieved, reduce the oven temperature to 180°C and continue baking for an additional 10 minutes.
• Filling the cakes with cream:
  • When the cakes are completely baked through, remove the baking sheet and use a chopstick to poke a small hole at the bottom of each cake.
  • Next, take the filling from the refrigerator and transfer it to a piping bag. Then, pipe the filling generously into the crusts through the small holes created.

Finished product

After completion, the cream cakes have a top crust shaped like a cute little turtle, while the outer crust is crispy. Inside, the cakes are filled with smooth and sweet cream, creating an irresistible flavor.

Tips for storing cream puffs

After completing the cream puffs, you can store them in an airtight container and place them in the refrigerator. The puffs can be kept in the fridge for about 2 – 3 days. However, you can also store the crust and filling separately. When ready to enjoy, simply fill the crust with the filling.

However, to ensure that the cream puffs are always fresh and delicious whenever you eat them, it's best to store them in the refrigerator for a maximum of 1 day. Leaving them for too long may cause them to lose moisture and become dry, losing their characteristic delicious flavor.
We hope this article will be helpful to those who intend to make cream puffs at home. Don't forget to visit Mytour to update more best cooking knowledge and experiences today!