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Classic Cream Puffs | URBAN BAKES

Classic Cream Puffs with Pastry Cream


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5 from 9 reviews

  • Author: URBAN BAKES
  • Total Time: 2 hours, 30 minutes
  • Yield: 36 cream puffs 1x
  • Diet: Vegetarian

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.
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Category: Pastry
  • Cuisine: French

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