Two days ago, the mom & I decided to bond over making cream puffs. My mom’s really good at making stuff like this & I had been wanting to learn how to make cream puffs. I’m glad to say that these turned out really well.
We dug up her old textbook (Professional Baking by Wayne Gisslen), and adapted the eclair choux puff recipe + the vanilla pastry cream to create the french cream puff. The recipes were reliable and easy to follow.
What we did was that we prepared the pastry cream first, followed by the choux puff. It was surprisingly simple to create, and just required us to watch it carefully (especially during the cooling process, to ensure that it doesn’t curdle). While we left the cream to cool, we started on the choux puff which became like a soft dough that was pipe-able.
While I’m really satisfied with the taste, I definitely have to brush up on my piping skills :S
Oh yes, it’s been raining and really gloomy the past few days, resulting in v horrible photos. Not just that, my Nikon DSLR is now hiding in the service centre, refusing to work :< Quite sad that I have to use a compact camera :/
Without further ado, here’s the recipe that I used for the cream puffs
Both recipes are adapted from Wayne Glissen’s Professional Baking
Vanilla Pastry Cream
Yield: about 2.25 litres
- 2l Milk
- 250g Sugar
- 8 Yolks / 150g Yolks
- 4 Whole Eggs / 220g Whole Eggs
- 150g Cornstarch
- 250g Sugar
- 125g Butter
- 30ml Vanilla (Essence/Oil/Extract)
- In a heavy suacepan, dissolve sugar in the milk and bring just to a boil
- With a whip, beat egg yolks and whole eggs in a stainless steel bowl.
- Sift the starch and sugar into the eggs. Beat with the whip unti perfectly smooth.
- Temper the egg mixture by slowly beating in the hot milk in a thin stream
- Return the mixture to the heat and bing to a boil, stirring constantly.
- When the mixture comes to a boil and thickens, remove from the heat
- Stir in the butter and vanilla. Mix until the butter is melted and completely blended in.
- Pour out into a clean, sanitized hotel pan or other shallow pan. Dust lightly with sugar and cover with waxed paper to prevent a crust from forming. Cool and chill as quickly as possible. (I emitted the step of dusting lightly with sugar)
- 500g Water, milk, or half water, half milk (I used all milk)
- 250g Butter
- 5g Salt
- 375g Bread Flour
- 625g Eggs
- Combine the liquid, butter, and salt in a saucepan. Bring mixture to a full, rolling boil
- Remove the pan from the heat and add the flour all at once. Stir quickly.
- Return the pan to moderate heat and stir vigorously unitl the dough forms a ball and pulls away fromt he sides of the pan
- Transfer the dough to a mixer.
- WIth the paddle attachment, mix at low speed unti the dough has cooled lsightly (It should be 60degrees celcius which is still v warm but not too hot to touch)
- At medium speed, beat in the eggs a little at a time. Add no more than a quarter of the eggs at once and wait until they are completely absorbed before adding more. When all the eggs are absorbed, the paste is ready to use.
- Line sheet pans with silicone paper and fit a large pastry bag with a plain tube. Fill the bag with the eclair paste.
- Pipe round mounds of dough (to your preferred size)
- Bake at 215 degrees Celsius for 10 minutes. Lower heat to 190 degrees Celsius until mounds are well browned and crisp.
- Remove from oven and cool them.
- When cool, fill with pastry cream using a pastry bag with a star tube.
- Dust with confectioner’s sugar (if you want)
- Refrigerate and eat! :)
Note: I halved the recipe for both and was still left with extra pastry cream to pipe about a quarter of the eclair paste recipe.
Hope you enjoy this recipe!
Stay tuned for more!