These cream puffs are so cute, you want to eat them all!!
After making the craquelin yesterday, I thought, why not share another cream puff recipe! It’s basically a choux, filled with pastry cream (not whipped cream, but of course you could use that too), dipped in white chocolate and sprinkles.
First, you’ll boil the water with butter and salt, then you will add the flour and return it to heat for a while and later add the eggs.
Then pipe mounds of dough on to the prepared baking tray. That’s all the prep required for the choux. Simple, isn’t it?
One thing to keep in mind is the fat content used in the recipe. I’ve made cream puffs several times, in different countries, with different ingredients and I’ve noticed that sometimes the puff turn out to be flat. There are a number of reasons for why that happens, but for me, I believe, it was the kind of butter I used (some butters have a lot of water added to it). The recipe I used to make cream puffs with, called for milk AND butter but the cream puffs would still not become flat, so after a lot of trial and error I’ve come up with this recipe that gives you perfect little cream puffs.
- For the choux
- ½ cup butter
- 1 cup water
- ¼ tsp salt
- 1 cup flour
- 3 eggs
- 1 cup melted white chocolate
- ¾ cup sprinkles
- For the pastry cream
- 1 cup of whole milk
- ½ tsp vanilla
- 3 large egg yolks
- ¼ cup sugar
- 1 ½ tblsp corn starch
- 1 tblsp all purpose flour
- Pre heat oven to 190C or 375F and line your baking tray with parchment paper or silicone mat
- In a saucepan, combine the water, salt and butter. Over medium heat, stir the mixture continuously until the butter dissolves and you begin to see the water boiling
- Remove from heat and add the flour. Using a wooden spoon, mix until the flour is completely combined with the water. Return to heat for another minute or two
- Remove from heat and transfer to a mixing bowl
- Add in one egg at a time. Whisking until combined, then add another egg. Making sure the dough isn’t to runny.
- Put this mixture into a piping bag and pipe out small 2.5-3 inch circles on your baking tray
- Bake the puffs for 40-45 minutes or until golden/brown
- For the pastry cream: In a saucepan, over medium heat, bring the milk, sugar and vanilla to boil.
- Remove from heat. Take 3 tblsp from the milk mixture and mix it with corn starch.
- In another bowl, whisk the egg yolks and add the cornstarch mixture to it.
- Return the saucepan with milk to medium heat and add the egg yolk mixture (stirring constantly)
- Finally, add the flour and stir until mixture thickens. Remove from heat and allow it to cool completely
- Put the pastry cream in a piping bag fitted with a round tip, poke a hole and pipe the pastry cream into the puff (from the bottom)
- Dip the top in melted white chocolate and add the sprkinkles. Allow to cool.