cream puffs

Learn how to make Perfect Choux Pastry step by step - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry recipe.  Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more.  Each pastry shell in this recipe comes from a spoonful of dough (either piped or spooned on to a baking sheet, roughly 2 inches in diameter). Baking time given here is based on this.EASY - This can be made by novice bakers. However, I highly recommend reading this recipe + post before attempting choux pastry for the first time. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Basic Choux Pastry and Troubleshooting guide

fl oz water

unsalted butter (cubed and at room temp.)

4.7 oz AP flour, sifted (use 5

oz eggs (weighed with the shell, about 4 large eggs)

tsp sea salt (use less

tbsp white sugar (optional)

tsp vanilla extract (optional)

Preheat oven to 375°F.

Place salt, water, sugar (if using) and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it&#x27;s forming a dough, return the pan to the stove (medium heat).

Cook the dough for 1 - 3 minutes (over medium heat) while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a regular tablespoon in the dough, it stays upright. (The cook time will vary depending on your stove top).

Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Add the vanilla extract (if using), and then with a hand-held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. a dough with a glossy sheen with pipeable consistency. You may or may not use up all the eggs, please see the post for details).

Prepare a baking tray with parchment paper and mist the surface with water (either using a mister or lightly sprinkle water with your hands - this is an optional step).

Pipe the desired shape on to the baking sheet - either using a piping bag fitted with a large tip (I use Wilton 1A or 2A tip, or you can cut the pastry bag opening instead), or spoon it on to the tray, using a teaspoon. Then with a damp finger, flatten the apex and any points.

Bake in preheated oven for 30 - 40 minutes in the center of the oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door, at least until you have reached the 25 minute mark. Importantly, baking time depends on the size of your pastry shell. If you prefer a drier shell, bake for a couple of minutes longer.

During the last 5 - 10 minutes of baking, prick each shell with a skewer or toothpick and let them dry out in the oven while baking.&nbsp;

Remove from the oven, and let the choux pastry cases cool completely in a draft-free area. Preferably in a place that is not cold. (Letting them cool in an open but turned off oven is even better, but not necessary).&nbsp;&nbsp;

Fill with a sweet or savory filling and serve immediately. Or you can store cooled choux pastry shells in an air-tight container for up to one day. To store them for longer, keep them in the freezer in an air-tight container.

Homemade Cream Puffs filled with sweet cream and raspberries. Learn how to make a bakery quality, buttery Choux pastry dough.&nbsp;

Cream Puffs Recipe

water

milk

unsalted butter

sugar

tsp salt

all-purpose flour (measured correctly)

eggs ((large), room temperature)

heavy whipping cream (chilled)

Tbsp sugar

tsp vanilla extract

raspberries (optional)

Tbsp powdered sugar (to garnish)

Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.&nbsp;

In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.

One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.

Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.

Transfer the dough to a piping bag fitted with a 1/2" round tip. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1" apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.

Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.

How to Make Cream Puffs:

In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.&nbsp;

Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.

How to Make Whipped Cream:

https://www.youtube.com/watch?v=PZk0H1q24hE

Learn how to make easy Cream Puffs. These are a classic French dessert filled with sweet cream and dusted with powdered sugar. You haven’t enjoyed a cream puff until you’ve tried one freshly baked.
                 ­⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

🖨PRINT THIS RECIPE: https://natashaskitchen.com/cream-puffs-recipe/

#natashaskitchen #creampuffs  #dessert 

SUBSCRIBE: https://bit.ly/nkyoutubesubscribe

WEBSITE: https://natashaskitchen.com

INSTAGRAM: https://www.instagram.com/NatashasKitchen

FACEBOOK: https://www.facebook.com/NatashasKitchen

PINTEREST: https://www.pinterest.com/NatashasKitchen


🍴Easy Cream Puffs Ingredients:

Ingredients for Choux Pastry:

1/2 cup water
1/2 cup whole milk
8 Tbsp unsalted butter
1 tsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour measured correctly
4 eggs (large), room temperature

Ingredients for Cream Filling and Garnish:

2 cups heavy whipping cream chilled
4 Tbsp granulated sugar
1 tsp vanilla extract
28 raspberries optional
1 Tbsp powdered sugar to garnish


YOU WILL LIKE THESE DESSERTS ALSO:

Classic Eclairs Recipe + Chocolate Ganache - https://youtu.be/A-t2NUhaPng

Almond Croissants (French Bakery Style) - https://youtu.be/0YVopYnTRRE

Best French Macarons Recipe - https://youtu.be/Srb5v5Hqj-g

Easy Apple Tart Recipe - https://youtu.be/yz2Yf-ZIsFk

Cranberry Orange Scones - https://natashaskitchen.com/cranberry-orange-scones-recipe/

🍴Kitchen Tools Used (affiliate links):

 KitchenAid Hand Mixer - https://amzn.to/2GL2bUW
Henckels  Aurora Saucepan - https://amzn.to/2GHyjIM
Staub  Olivewood Spatula - https://amzn.to/2IXwvwN
Ateco  Decorating Bag - https://amzn.to/2ZBuWuE
Ateco Plain Style Pastry Tip - https://amzn.to/2GAOwOY
Silpat Non-Stick Silicone Baking Mat - https://amzn.to/2XELboK

🛒🛒🛒🛒🛒
NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) - https://www.amazon.com/shop/natashaskitchen
🛒🛒🛒🛒🛒
Thanks for watching!!

💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA

How To Make Easy Cream Puffs - Natasha's Kitchen

These homemade cream puffs are just as delicious as the ones at the bakery. You won't believe how simple and easy these elegant little pastries are to make!

Cream Puff Recipe

butter

tbsp sugar

salt

all purpose flour

eggs

heavy whipping cream

sugar (more or less to taste)

Preheat oven to 450. Line two baking sheets with parchment paper or silicone liners.

In a medium saucepan, bring the water, butter, sugar, and salt to a simmer over medium heat. Once a simmer is reached, remove from heat, and stir in flour all at once until the mixture forms a ball. Let stand five minutes

By hand, or using a hand mixer, add the eggs one at a time, mixing well between each addition. Mix until the dough is smooth and shiny.

Using a pastry bag and a large tip (or just a ziploc bag with a hole cut in the corner) pipe small rounds of dough onto the baking sheets, spacing about one inch apart. Use your finger to press down the little peaks at the top of the dough, so the puffs are smooth.

Bake at 450 for 10 minutes, then lower the temperature to 350 for 15 minutes. The puffs are done when they are lightly browned and the insides are hollow. Let the puffs cool completely.

While the puffs cool, beat the whipping cream in the bowl of a stand mixer (or use a hand mixer or wire whisk). Once the cream is whipped to desired level of firmness, beat in the powdered sugar, a little at a time, until it is as sweet as you would like.

Split each cream puff in half using a serrated knife, and place a scoop of whipped cream onto the bottom half of the puff. Top with the other half and dust with powdered sugar. Bon appetit!

Cream puffs. Fluffy choux pastry filled with creamy custard, so good. You&#x27;ve got to make these cream puffs.

Cream Puffs

eggs eggs

all-purpose flour

(236 ml) milk

(55 g) caster sugar

vanilla extract

corn starch

salt, only if not adding butter or using unsalted butter

unsalted butter,

Put butter and and water into a saucepan...

Put butter and and water into a saucepan on low heat. Turn off the heat once butter has melted.

Add in the flour and salt. Stir quickly...

Add in the flour and salt. Stir quickly until a dough is formed and does not stick to the saucepan. Let cook for about 1-2 minutes to dry up the water a little bit.

Transfer the dough to a different container and...

Transfer the dough to a different container and leave to cool for about 10 minutes. Beat in the eggs one at a time using a electronic mixer (low speed) until the mixture is well combined and sticky.

Using a plastic bag with one of the...

Using a plastic bag with one of the corners cut off (cut into a small opening), scoop the dough into the plastic bag and push it to the part where the corner is snipped off. You can also use a piping bag. Squeeze and pipe the dough onto a greased baking sheet. When pipping the dough, use a clock-wise motion to form a small coil shape. Leave enough rooms in between each pastry.

Bake in a preheated oven at 425°F (218°C)...

Bake in a preheated oven at 425°F (218°C) for about 10 minute, or until they turn golden brown. Remove from oven and serve warm.

Add yolks, 1/4 cup milk, sugar, vanilla extract,...

Add yolks, 1/4 cup milk, sugar, vanilla extract, salt, corn starch in a bowl.

Bring the remaining 3/4 cup milk to a...

Bring the remaining 3/4 cup milk to a scald in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking consistently with a balloon whisk as  you pour. Once incorporated, pour everything back into the saucepan.

Whisk the mixture over over medium heat until...

Whisk the mixture over over medium heat until it thickens and firm up. Remove the heat and whisk in butter.

Once it reaches room temperature, scoop the creme...

Once it reaches room temperature, scoop the creme into a piping bag or container. Refrigerate until ready to use.

To make the cream puffs, use a small...

To make the cream puffs, use a small nozzle and attach it to the piping bag. Insert the nozzle into the choux pastry and pipe the creme into the puff.

You will love old fashioned cream puffs for so many reasons, the least of which is that they are simple to make. All you need to have is a little bit of elbow grease for the mixing of the choux pastry. Plus, this recipe doesn’t require a piping bag!This recipe pairs the fluffy, airy cream puff with a rich, decadent cream or custard on the inside.

Basic Old Fashioned Cream Puff Recipe

powdered sugar, (for sprinkling)

cane sugar

vanilla

Preheat your oven to 350°F and place parchment paper on your baking sheet.

Add the butter, water, and 1 tablespoon of sugar to a large saucepan. Heat on the stove to medium heat and allow it to come to a boil.

Turn the heat on LOW, add the flour, stirring quickly until the dough comes together in a big ball. Cook the choux dough for a minute, stirring constantly, to remove any excess moisture from the dough.

Remove the pan from the heat and make a well on the inside of the choux dough. Add one egg at a time, stirring rapidly to incorporate the egg into the dough. Once one egg is fully mixed in and the dough has structure to it again, add another egg and repeat the process.

Form the dough into 1-inch balls using greased hands (a drizzle of oil or butter creates hands the dough won’t stick to). Place the balls onto the parchment lined baking sheet. Bake for 25-30 minutes or until light, fluffy, and golden.

Choux Pastry | Puffs

Combine sugar, salt, flour, and milk in a saucepan on medium heat. Whisk the mixture and allow it to come to a boil.

Simmer on the stove for 5 minutes, stirring continuously.

Add the egg yolks and vanilla, stirring continuously for 5 more minutes. The mixture should become thicker as you get to the end of the 5 minutes.

Remove the custard from the heat and allow it to cool.

Cream Puff Cream | Custard

VERY IMPORTANT: Please omit the additional 25 grams of cornstarch IF you use the homemade gluten-free pâte à choux mix. Use 90 grams of the homemade pâte à choux flour mix instead

Gluten Free Choux Au Craquelin with Crème Chantilly and Bourbon Hot Fudge Sauce

fine white rice flour

tapioca starch

cornstarch

xanthan gum

Cup4Cup Multipurpose Gluten-Free Flour flour

light brown sugar

whole milk

granulated white sugar

Cup4Cup Multipurpose Gluten-Free Flour

cornstarch (omit flour

whole eggs

dark chocolate, chopped

butter, unsalted

corn syrup

Bourbon

gelatin

water, cold

235 ml heavy whipping cream, cold

powdered sugar

Combine gluten-free flour, brown sugar, salt, and butter...

Combine gluten-free flour, brown sugar, salt, and butter in your food processor and pulse together until it's crumbly

transfer to a parchment-lined cookie tray and combine...

transfer to a parchment-lined cookie tray and combine to a dough

place another piece of parchment paper on top...

place another piece of parchment paper on top and roll out 1/8th thick

use a 2" cookie cutter and cut into...

use a 2" cookie cutter and cut into 12 circles

place in the freezer and allow to freeze...

place in the freezer and allow to freeze until ready to use

Preheat your oven to 375F

Combine Cup4Cup and cornstarch in a small bowl...

Combine Cup4Cup and cornstarch in a small bowl and set aside. IF you use the homemade gluten-free flour blend please do NOT add any additional cornstarch. Use 90 grams of the homemade mix.

Combine butter, sugar, salt, milk, and water in...

Combine butter, sugar, salt, milk, and water in a medium pot and bring to a simmer

Turn off the heat

Add all your dry ingredients at once and...

Add all your dry ingredients at once and stir to combine

Turn your heat back on to a very...

Turn your heat back on to a very low temperature and stir the dough for one minute.

Transfer your flour panade to your food processor...

Transfer your flour panade to your food processor and pulls 4-5 times. Take off the lid of your food processor and allow it to cool for 5 minutes. The pulsing allows the steam and heat to evacuate.

Turn your food processor on and add your...

Turn your food processor on and add your egg mixture slowly through the feeder. Don't add it all at once.

When all your eggs are added, continue to...

When all your eggs are added, continue to blend for 3 minutes. Your batter will have a smooth and glossy look

Transfer your choux to your piping bag which...

Transfer your choux to your piping bag which is fitted with your piping tip. Use a bench scraper to scrape down all the dough from the top of your bag so it's all combined.

Place the choux in the fridge while you...

Place the choux in the fridge while you get ready to pipe and bake it

Make sure your oven is preheated to 375F

Get your prepared sheet tray with your traced...

Get your prepared sheet tray with your traced circles. Make sure to turn the paper upside down so the ink will not transfer to your baked goods

Retrieve the cut craquelin from the freezer

Get your cooled choux from the fridge and...

Get your cooled choux from the fridge and pipe your choux in 2" rounds (video tutorial planned!)

Place the cut craquelin on top of your...

Place the cut craquelin on top of your piped choux

Put your tray of choux in the oven...

Put your tray of choux in the oven and bake for 20 minutes. Reduce the heat to 350F and continue to bake for 10- 15 minutes until golden brown and crunchy.

You can test the doneness by tapping on...

You can test the doneness by tapping on the bottom of a baked choux. If it sounds hollow, they are done

Turn off your oven and allow the choux...

Turn off your oven and allow the choux to sit for 5 minutes before removing it from the oven.

Cool completely before filling!

Combine 1 teaspoon of unflavored gelatin and 1...

Combine 1 teaspoon of unflavored gelatin and 1 tablespoon cold water in a small microwave save bowl. Allow sitting for 5 minutes.

Microwave the gelatin water mixture on high for...

Microwave the gelatin water mixture on high for 15-20 seconds. It will melt very quickly.

Add the heavy cream, powdered sugar, and vanilla...

Add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment. Whisk at a medium speed until it starts to thicken but before the soft peak stage.

While the cream is whipping carefully add the...

While the cream is whipping carefully add the melted gelatin/water to the mixture. You want to add this at a steady stream.

Continue to whisk until medium-stiff peaks have formed.

Transfer the whipped cream to a piping bag...

Transfer the whipped cream to a piping bag fitted with a star tip.

Melt chocolate and butter very slowly in a...

Melt chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined.

In the meantime, heat water to boiling in...

In the meantime, heat water to boiling in the small, heavy saucepan.

When the butter and chocolate have melted, stir...

When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup, and salt and mix until smooth. Turn the heat up and stir until the mixture starts to boil; adjust the heat so that sauce is just maintained at the boiling point, stirring occasionally.

Allow sauce to a gentle boil for 10...

Allow sauce to a gentle boil for 10 minutes. You don't want to over boil or scorch the bottom!

Remove from heat and cool for 15 minutes....

Remove from heat and cool for 15 minutes. Stir in the vanilla (or the liquor flavoring of your choice), and serve warm over the gluten-free creme chantilly filled choux au craquelin

Store leftovers in the fridge. Reheat carefully in...

Store leftovers in the fridge. Reheat carefully in the microwave for 15-30 seconds or until pourable again.

With a serrated knife carefully cut off the...

With a serrated knife carefully cut off the top quarter of your choux au craquelin. DO NOT throw this away or eat. We will put this back ON the choux.

Add your stabilized crème chantilly (whipped cream) to...

Add your stabilized crème chantilly (whipped cream) to a piping bag fitted with a star tip

Top 19 cream puffs recipes from across the web

The most viewed cream puffs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Basic Choux Pastry and Troubleshoot...

Cream Puffs Recipe

Cream Puff Recipe

Cream Puffs

Basic Old Fashioned Cream Puff Reci...

Gluten Free Choux Au Craquelin with...

Strawberry Cream Filled Cream Puffs

Princes Krofne / Cream Puffs

Cream Puffs

Profiteroles Recipe

Simple and Easy Cream Puffs

Perfect Cream Puffs Recipe

Mocha Cream Puffs

Lemon Cream Puffs Recipe

Easy Homemade Cream Puffs

Strawberry Cheesecake Cream Puffs

Cream Puffs with Maple Pastry Cream...

Choux Pastry

French cream puffs

Top 19 cream puffs recipes from across the web

The most viewed cream puffs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Basic Choux Pastry and Troubleshoot...

Cream Puffs Recipe

Cream Puff Recipe

Cream Puffs

Basic Old Fashioned Cream Puff Reci...

Gluten Free Choux Au Craquelin with...

Strawberry Cream Filled Cream Puffs

Princes Krofne / Cream Puffs

Cream Puffs

Profiteroles Recipe

Simple and Easy Cream Puffs

Perfect Cream Puffs Recipe

Mocha Cream Puffs

Lemon Cream Puffs Recipe

Easy Homemade Cream Puffs

Strawberry Cheesecake Cream Puffs

Cream Puffs with Maple Pastry Cream...

Choux Pastry

French cream puffs

The most viewed cream puffs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine