How To Make Cream Puffs – Easy Cream Puff Recipe

Sometimes you want to have a lightly creamy and airy snack, and at such times, you can use the cream puff recipe.

One thing you’ll like about cream puffs is that with them you will have a delicious pastry.

So when you’re going to blend this with the delicious custard filling, they sometimes dust it with powdered sugar.

cream puffs

In making these goodies, I will lead you through my French grandmother’s recipe just because she had unique recipes. This one always had me sitting in the kitchen with her as she made them watch.

We are showing you everything from scratch, and you will be out here making the same recipe for your kids soon, I know.

But what is it?

Before you roll your eyes, I would like to say I believe a few of us may not have an idea what exactly a cream puff is. This is why I want to show or talk about it.

It’s a kind of sweet pastry that they make using the choux pastry. This pastry dough is then what they bake to form a small dome-shaped pastry. Notice that its outer crust though is golden brown but also crispy.

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The inner part is dense yet also fluffy. Kids and adults alike enjoy this piece. The good thing is if you even have kids who love to cook, you can get them cooking too.

3 Key points for successful puffs

Before starting the production, let’s first understand the three critical points of a successful production of puffs:

One of the keys: we must first understand the principle of puff expansion. One of our steps in production is to blanch the flour. The scalded starch gelatinizes and can absorb more water. At the same time, the gelatinized starch has the characteristic of enveloping the air.

During baking, the moisture in the dough becomes water vapor, forming a solid steam pressure. This stretches the dough to form a bulging puff.

Therefore, sufficient moisture is the driving force behind the expansion of the puff. When making puffs, the flour must be blanched, which is one of the keys to the success of puffs.

The second key point: When we make the puff dough, we can’t add the eggs to the batter all at once. We need to add them several times until the puff dough reaches a perfect wet and dry level.

What is the best degree of dryness and wetness? Use a wooden spoon or chopsticks to pick up the batter. The batter takes the shape of an inverted triangle, and the tip is about 4cm from the bottom, and the shape can be maintained without falling. 

The third key: The temperature and time of baking the puffs are also critical. In the beginning, it was baked at a high temperature of 200°C.

This was to let the water vapor inside the puff quickly exploded, and the puff dough swelled. After the expansion is finalized, the moisture in the puffs is dried at 170°C. This is so that the puffs will not collapse after they are out of the oven. Bake until the surface is brown and ready to go out of the oven.

The oven must not be opened during the baking process because the expanded puffs will collapse if the temperature drops sharply. The correct baking temperature and time are the third keys to the success of the puff.

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How to make cream puffs?

Puff pastry ingredients:

  • 125g low-gluten flour,
  • 100g unsalted butter,
  • 200ml water,
  • 3g salt,
  • 8g fine sugar,
  • 3-4 eggs.

Vanilla cream ingredients:

  • 250g whipped cream,
  • 25g caster sugar,
  • 1/4 stick of vanilla seeds.

Instructions

1. Mix the water, salt, sugar, and butter into the pot together. Set everything on the heat but not too high heat. When doing this, then you should bring this mixture to a rolling boil.

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2. Keep heating it until the butter is completely melted and remove it from the heat when it boils.

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3. You should have already sifted the low gluten flour. So then, add the flour to the melted butter, as shown below. We want to reduce the chances of forming lamps by all means.

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4. Take your spatula, and you will need to use it at this point. Start to turn the flour folding it in; you will have it develop into the perfect dough, as you can see below. With the spatula, you aim to reduce the lumps ultimately.

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5. Put the mixed dough back on the fire, heat it with low heat and keep stirring until the batter film appears at the bottom of the pan. Turn off the heat, and spread the dough to cool down.

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6. When the temperature is lowered to a temperature that is not hot, add a small amount of beaten egg liquid. I prefer that you add one egg at a time as you continue to fold and mix it in.

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7. After mixing well each time, add the egg for the next time, and finally, the mixed batter will be shiny and dripping to present an inverted triangle state. This is now ready to make the puffs

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8. Put the batter into a pastry decorating tube with piping bag.

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9. Spread tarp on the baking tray and squeeze out the puff batter about 4 cm in diameter at intervals. Leave some space for each of the puffs.

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10. Put them in the middle layer of the preheated oven at 200 degrees and bake for 15 minutes. Next, turn it to 170 degrees and bake for 25 minutes until the surface is golden brown.

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11. After the baked puffs have cooled, cut them diagonally with a serrated knife to expose the holes in the middle.

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12. Add the caster sugar and vanilla seeds to the whipped cream. 

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13. Whip the whipped cream with an electric whisk. And do so until it’s light and fluffy.

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14. Put the whipped cream into the piping bag. When the cookies and cooled down completely, squeeze the whipping cream into the puff.

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Serve your family as a dessert or a light, fun meal to enjoy.

Tips:

  • When adding the egg liquid, do not add it at once; adjust it according to the softness and hardness of the dough.
  • Please refer to your oven for the temperature of the oven. If the temperature is too high, the puff will be cooked in advance, and if it is low, it will not be conducive to expansion.
  • Also, try not to open the oven during the baking process not to affect the puffs’ expansion.

FAQs

Is it okay for me to store the cream puffs before the fillings?

Yes, you can; you should store it if you’re not going to add the filling immediately. When you’re ready to use it, you can rebake it for a few minutes, then add the filling for people to enjoy.

What do you think of freezing?

While you may need to keep the cream puffs, the easiest way to keep them is to freeze. If it’s already filled, then ensure you have the cream at the very center. Set them in an air-tight container and then freeze them.

The cream should be contained within the puff, not sipping out, remember. When you are ready to use it, you can thaw it for two hours, then leave it out to regain room temperature and serve as a snack.

But how long will they stay?

When you have the puffs ready, you will have it be fresh still for two days, but you will have to keep it in the fridge for these two days. If you want it to serve you for longer, then you can have it stay in the freezer for a month.

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