Name: Cream Puffs
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 1 dozen
Ingredients: 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; 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

With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.

In a pot, bring the water, butter and salt to a boil. Remove the pot from the heat. Add the flour all at once and stir vigorously with a wooden spoon. Return the pot to medium heat and cook, stirring, until the mixture forms into a ball and detaches from the sides of the pot, about 2 minutes.

Remove the pot from the heat and add the eggs, one at a time, mixing between each addition until the mixture is smooth.

Transfer into a pastry bag fitted with a ¾-inch (2 cm) plain tip. Pipe 12 cream puffs onto the baking sheet, spacing them out. You can freeze the cream puffs at this point, if desired (see note).

Bake for 25 minutes. Reduce the oven temperature to 275°F (135°C) and bake for another 20 minutes. Let cool completely on a wire rack.

Cut off the top of each cream puff and remove any dough from the middle that has not completely dried out. Fill with the chilled pastry cream. Close the cream puffs with their tops. Using a spoon, drizzle the melted chocolate over the cream puffs.

Cream Puffs

Categories

Ingredients

Pastry Cream

Choux Pastry

Preparation

Pastry Cream

Choux Pastry

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Silicone Spatula