Cream Puffs with Custard Filling Recipe (Crispy Choux Créme with Pastry Cream) | Cooking with Dog

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

heavy cream

🥗Healthier: whipped coconut cream

💰Cheaper: whipped topping

Whipped coconut cream is dairy-free and lower in calories.

In a pot, combine water, butter, and a pinch of salt; bring to a boil on medium heat.

When the butter is melted and it reaches a rolling boil, turn off the burner.

Add the sieved cake flour to the pot and stir quickly until the mixture begins to turn gooey.

Turn on the burner again and stir until a thin film forms on the bottom of the pot.

Place the mixture into a bowl and flatten it with a spatula to cool slightly.

Gradually add the beaten egg in 4 to 5 steps, mixing until absorbed before adding more.

Check the consistency by dropping the batter from the spatula; it should form a 'V' shape.

Dust the edge of a 2-inch diameter cup with flour and make 12 circles on parchment paper.

Put the batter into a pastry bag and squeeze it into round shapes on the parchment paper.

Dampen your finger and press each peak of the batter to adjust the shape.

Mist the batter with water to avoid drying.

Place the baking sheet in the oven preheated to 200°C (390°F) and bake for about 30 minutes.

Remove the baking sheet and cool the choux pastries on a rack.

To make the pastry cream, cut the vanilla bean pod in half and scrape the seeds into the milk, then heat gradually.

When it begins to boil, turn off the burner.

Lightly beat 4 egg yolks in a bowl, add sugar, and mix until light in color.

Combine cake flour and corn starch, sieve onto paper, and add to the egg yolk mixture.

Add one third of the milk to the bowl, then strain the egg yolk mixture into the pot of milk.

Turn on the burner and mix until the pastry cream thickens and bubbles form, then turn off the burner.

Cool the pastry cream in a tray chilled with ice and cover with plastic wrap.

Whip the cream with sugar until stiff peaks form and mix in the chilled pastry cream to combine.

Make a diagonal cut in each choux pastry and fill with the pastry cream using a pastry bag.

Sprinkle powdered sugar over the filled pastries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens