Cream Puff Recipe: Master the Art of This French Pastry Delight

Cream puffs, also known as profiteroles, are a delightful French pastry that combines light and airy choux dough with a rich and creamy filling. Topped with a crunchy craquelin layer, these elegant treats are perfect for special occasions or simply indulging in something sweet. Follow this step-by-step recipe to make perfect cream puffs at home!

Ingredients Overview

Here’s a breakdown of the ingredients you’ll need for each component of the recipe:

Choux Dough

Craquelin (Crunchy Layer)

Pastry Cream

Step-by-Step Preparation

1. Preparing the Choux Dough

1. Boil Water and Butter: Combine water, butter (or margarine), salt, and sugar in a pot. Heat on medium until the butter melts completely.
2. Incorporate Flour: Add the flour all at once and stir quickly until the dough separates from the bottom of the pot. This step ensures a paste-like consistency.
3. Add Eggs Gradually: Let the dough cool slightly. Add eggs one at a time, mixing vigorously with a mixer or wooden spoon to prevent the eggs from cooking.
4. Shape the Dough: Use a piping bag or a sturdy plastic bag to pipe the dough onto a lined baking tray. Alternatively, shape small mounds using a spoon.

2. Making the Craquelin Layer

1. Mix Ingredients: Combine flour, powdered sugar, and butter to form a soft dough.
2. Chill and Roll: Refrigerate for 15 minutes. Roll the dough between two sheets of parchment paper to a thickness of 1 cm.
3. Cut Shapes: Use a round cutter or the back of a tea glass to create discs. Place these atop the piped choux dough.

3. Baking the Cream Puffs

1. Preheat the Oven: Set the oven to 170°C (fan-assisted).
2. Bake: Bake for 30 minutes without opening the oven to prevent collapsing. Remove promptly when done.

4. Preparing the Pastry Cream

1. Heat Milk and Sugar: In a pot, heat 500ml of milk with granulated sugar.
2. Mix Starch and Flour: Combine the remaining milk with starch and flour in a bowl. Strain this mixture into the boiling milk.
3. Thicken the Cream: Cook until the mixture thickens, then remove from heat. Stir in white chocolate and butter until smooth.
4. Cool and Whip: Cover with cling film touching the surface to prevent a skin from forming. Once cooled, fold in liquid cream and beat with a mixer.
5. Fill the Puffs: Use a piping bag to fill the cooled puffs with the pastry cream.

Tips for Perfect Cream Puffs

• Control the Dough Temperature: Adding eggs to hot dough can cook them prematurely. Allow the dough to cool slightly before this step.
• Prevent Collapsing: Avoid opening the oven during baking, as this can cause the puffs to deflate.
• Even Baking: Use a fan-assisted oven to ensure consistent results.