Cream Puffs

Cream Puffs

  • Preparation 45 min
  • Cooking 1 h
  • Cooling 2 h
  • Servings 1
  • Makes 1 dozen
  • Freezes Yes
  • Vegetarian
  • Nut-free

Categories

Ingredients

  • Pastry Cream

    • ¼ cup (55 g) sugar
    • 2 tbsp unbleached all-purpose flour
    • 2 eggs
    • 1 tsp (5 ml) vanilla
    • 1 cup (250 ml) milk, hot
    • 2 tbsp unsalted butter, diced
  • Choux Pastry

    • ½ cup (125 ml) water
    • ¼ cup (55 g) unsalted butter
    • 1 pinch salt
    • ½ cup (75 g) unbleached all-purpose flour
    • 2 eggs
    • 1 oz (30 g) dark or milk chocolate, melted

Preparation

  • Pastry Cream

  • Choux Pastry

Note from Ricardo

Raw choux pastry freezes very well once piped out onto the baking sheet. When ready to use, it is best to thaw the cream puffs before following the baking instructions above.

Personal Note

To help you with this recipe

RICARDO Pastry Bag and 3 Large Tips

RICARDO Pastry Bag and 3 Large Tips

23.99 $

This pastry bag and set of three large tips is perfect for making cream puffs, macaroons and meringues. You can change tips while using the pastry bag, thanks to the practical adapter included in the set.

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