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Classic Cream Puffs | URBAN BAKES

Classic Cream Puffs with Pastry Cream


  • Author: URBAN BAKES
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 1/2 hours
  • Yield: 3 dozen 1x

Description

Cream puffs are little delicate pastry balls of heaven filled with a smooth and unforgettable, vanilla-custard pastry cream. Each is capped with warm chocolate ganache that is sure to lure you in for more than just one.


Ingredients

Scale

PASTRY CREAM

  • 2 cups (480 ml) oat milk or regular whole milk
  • 2/3 cup (133 grams) granulated sugar, divided
  • 1/2 tablespoon (12 grams) vanilla bean paste or extract 
  • 4 egg yolks (72 grams)
  • 1/4 cup (33 grams) cornstarch
  • 1 tablespoon (18 grams)  unsalted butter

CHOUX PASTRY (Pâte à Choux)

  • 1 cup (126 grams) all-purpose flour
  • 1 teaspoon (7 grams) granulated sugar
  • 1/4 teaspoon (4 grams) salt
  • 1/2 cup (112 grams) unsalted butter
  • 1 cup (240 ml) water
  • 4 large eggs (200 grams), lightly beaten

GANACHE 

  • 1/2 cup (160 grams) heavy cream
  • 3/4 cup (160 grams) semisweet chocolate chips

 


Instructions

  1. PASTRY CREAM: In a medium saucepan over high heat, bring milk and 1/3 cup sugar to a light boil, remove from heat and add vanilla. If using vanilla bean paste, whisk until all paste is incorporated into the mixture. 
  2. In a medium bowl, vigorously whisk egg yolks, remaining 1/3 cup (65 grams) sugar and cornstarch until smooth and no lumps remain. 
  3. Pour 1/4 cup of milk-mixture into the egg-mixture and whisk until combined. Repeat once more.  Then add remaining milk-mixture in a slow and steady stream while continuing to whisk egg-mixture.  Pour mixture through a fine mesh sieve over the saucepan.  
  4. Cook over medium-high heat until mixture thickens, whisk constantly.  Once thickened, remove from heat. Stir in butter to melt.  
  5. Transfer cream to a shallow bowl or an 8×8 glass dish. Cover cream with a plastic wrap by gently pressing the wrap just enough to touch the surface of the cream to prevent a skin from forming.  Chill for 1 to 2 hours or until cream becomes gelatinous.  
  6. CHOUX PASTRY (Pâte à Choux): Adjust oven rack to center position and heat oven to 425°F (220°C). Spray 2 baking sheets with vegetable oil spray or lay a silicone baking mat onto each baking sheet; set aside.  In a small bowl whisk together flour, sugar and salt; set aside.
  7. In a 2-quart saucepan over high heat, occasionally stir butter and water just to a boil.  Remove saucepan from heat and mix in flour mixture until just combined and mixture clears sides of saucepan.  
  8. Return saucepan to low heat; stir constantly using a smearing motion until mixture becomes slightly shiny with a wet sandy appearance, about 3 minutes. 
  9. Transfer choux pastry to a large bowl attached to an electric stand mixer with the flat beater attachment.  On medium speed, gradually add lightly beaten eggs in a steady stream. Scrape down sides of bowl and process until pastry becomes a thick, smooth and gummy paste. 
  10. Fit piping bag with a 1/2 inch (1.3 cm) round tip and fill with the warm choux pastry.  Pipe choux pastry into 1 1/2 inch (3.8 cm) mounds on prepared baking sheets, leaving about 2 inches (5 cm) of space between each mound. Use the back of a spoon dipped in cold water to evenly shape and smooth the surface of the mounds. 
  11. Bake at 425°F (220°C) for 15 minutes.  Do not open oven door.  Reduce temperature to 375°F (190°C) and bake for 8 to 10 minutes until golden brown and firm on the surface. Turn off oven.
  12. Remove pastries from oven and using a paring knife, cut a 3/4 inch (about 2 cm) slit into the sides of each pastry to release steam.  
  13. GANACHE: In a small saucepan over medium-high heat, bring heavy cream just to a light:  boil; quickly remove from heat and pour over chocolate chips.  Stir constantly until chocolate has completely melted.  Transfer ganache to a shallow bowl and set aside to room temperature or chill in fridge until thickened to desired pourable consistency.
  14. ASSEMBLY:  When cream puffs are at room temperature and pastry cream has set, fill a piping bag with pastry cream using any star or round tip. Pipe pastry cream in a circular motion to each bottom half of the cream puff.  Place on the top half and pour ganache over each.

Notes

Unfilled pastries can be stored at room temperature for 24 hours or frozen covered for 1 month. 

To recrisp room temperature pastries, bake at 300°F (150°C) for 5 to 8 minutes. For frozen pastries, bake for 8 to 10 minutes.  

Regular milk can be substituted for oat milk.

  • Cuisine: French

Keywords: Cream Puffs

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