Cream Puffs

Cream puffs are a truly delicate and evanescent dessert. Also called profiteroles or choux pastry, these light airy pastries are a common sight in cafes and other specialty bakeries. These classic French desserts are filled with plain or flavored cream and can either be dusted with brown sugar or decorated with melted chocolate.

Cream Puff Trivia

• The Guinness Book of World Records certified the world’s largest cream puff on August 11, 2011, at the Wisconsin State Fair. It was baked by the so-called Team Cream Puff headed by David “Puff Daddy” Schmidt from the Wisconsin Bakers Association. The Cream Puff had to weigh at least 50 pounds to qualify for the record.
• Just like the French Macarons, Cream Puffs originated in Italy and were brought to France by the pastry chefs of Catherine de’ Medici.
• National Cream Puff Day is celebrated on January 2.

 

Cream Puff Buying Guide

Cream puffs are available both as a commercially manufactured product or as a home-baked treat. Store-bought cream puffs are sold in frozen form and would usually take 30 mins to thaw. It can also lack the natural flavors of butter and cream due to its commercially treated ingredients.

Home-made cream puffs are creamier, fluffier, and has a better texture and mouthfeel due to the domestic, home-baking methods and the use of natural ingredients.

Cream Puff Production & Farming in Texas

Cream puffs are available both as a commercially-manufactured product and a home-made treat. Some of the best cream puffs are located in bakeries and patissiers all around Dallas and Houston. You can choose from classic flavors such as cream, chocolate, and strawberry to more adventurous tastes such as whisky, matcha, and Bailey’s.

 

Preservatives and Chemicals

Like any other commercially produced product, store-bought cream puff contains artificial flavorings, food coloring, dough enhancers, and artificial preservatives that can lead to diseases such as obesity, diabetes, and hypertension. Excessive consumption of extenders and preservatives can lead to cancer. Other chemicals such as food coloring and flavorings can trigger asthma and other allergies.

 

Packaging

Cream puffs are usually packed in airtight containers to maintain freshness and help extend their shelf life. Meanwhile, commercially produced cream puffs are stored in foil containers or transparent, clamshell containers.

 

You can choose among eco-friendly paper boxes when making cream puffs. We doubt you will need to store these in the fridge as these desserts disappear quickly.

Enjoying Cream Puffs

Do we need to abide by strict pastry etiquette? Can we not just simply enjoy this dessert? Did you know that cream-filled pastries such as eclairs and cream puffs should be eaten with a knife and fork? We do think it’s too high fashion! Nothing beats eating these desserts by getting your hands dirty. It’s just a different experience without the powder falling all over your face and shirt. It’s also different without licking your fingers for the last traces of sweet cream.

 

But do keep the etiquette once you’re at formal venues and events such as a high tea in a hotel.

 

Storage

Keep the cream puffs frozen to maintain freshness and extend their shelf life. It’s best to be consumed a day after baking it as the cream puffs tend to deflate with time.

 

Cooking

Taste the ethereal flavors of light pastry filled with sweet cream and custard filling.

Cream Puffs

 

Ingredients

For the Filling:

2 cups whole milk – 480mL

1 vanilla bean OR 1 tbsp extract or paste

6 egg yolks

2/3 cup sugar – 133g

1/4 cup corn starch – 30g

1 tbs butter unsalted, cold

For the Pastry:

1 cup water – 240mL

1/2 cup unsalted butter – 113g

1/2 tsp salt

1 1/2 tbsp sugar

1 cup all-purpose flour – 120g

3 eggs extra, if needed

For the Egg Wash:

1 egg

2 tsp water or cream

For the Whipped Cream:

1 cup heavy cream – 240mL

2 tbsp confectioner’s sugar

 

Equipment

Baking Sheet

Medium pot

 

Procedure

 

For the Filling:

1. Cut a vanilla bean down the middle then use the knife to scrape the seeds out.
2. Add the milk and vanilla seeds to a medium pot and place on medium-high heat whisking occasionally. Bring to a boil and immediately turn off the heat and set aside. In a bowl, whisk the sugar, salt, and corn starch together then add the egg yolks and whisk until lighter in color and smooth. Whisk in 1/2 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.
3. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.
4. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 2 days in advance.

 

For the Pastry:

1. Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.
2. In a large saucepan, bring the water, butter, salt, and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.
3. Add all the flour at once and stir hard with a wooden spoon until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring for about 60 seconds.
4. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
5. Transfer dough to a pastry bag fitted with a large round tip and pipe dollops roughly 1.5-2 Inches in diameter and an inch high. Lightly wet a finger and tap down the spike on top.
6. Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each with the egg wash.
7. Bake for about 20 minutes at 425F. Try not to open the oven door during the bake. Poke holes in the puffs and return to oven to bake an extra 2-3 minutes. Let cool on the baking sheet. You can leave the puffs in the oven with the door cracked open after baking if you’d like them to really dry out.

 

To Assemble:

1. Whip the cold cream and sugar to make whipped cream then remove the custard from the fridge and whisk it to break it up and smooth the texture out. Whip about 1/2 cup of the whipped cream into the custard then fold in the rest.
2. Cut the puffs either in half or 2/3 the way up with a serrated knife. You can scoop out some of the softer strands inside but that’s optional.
3. Transfer the filling to a piping bag fitted with a star tip and pipe custard into each pastry then place the cap on, lightly dust with powdered sugar, and enjoy.