Description
Sweet clouds of delicate choux pastry meet heavenly Italian Cream Puffs in this classic dessert that whispers elegance and tradition. Delicate pastry shells filled with silky cream promise a delightful journey through Italian culinary artistry you’ll savor with pure pleasure.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) water
- 1/2 cup (113 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- 2 cups (480 ml) whole milk
- 4 egg yolks
Sweeteners and Thickeners:
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) cornstarch
Flavor Enhancers:
- 1/4 teaspoon (1.25 ml) salt
- 2 teaspoons (10 ml) vanilla extract
- 1/4 cup (60 ml) whipped cream (optional, for lighter filling)
Instructions
- Craft the delicate choux pastry by combining water, butter, and salt in a heavy-bottomed saucepan, bringing the mixture to a rolling boil at 425F.
- Swiftly incorporate flour into the boiling liquid, stirring energetically until the mixture transforms into a cohesive, smooth dough ball that pulls away from the pan’s sides.
- Allow the dough to rest and cool for approximately 5 minutes, preventing egg scrambling during the next crucial step.
- Vigorously integrate eggs one at a time, ensuring each is fully incorporated before adding the next, creating a glossy, elastic pastry batter.
- Transfer the pastry mixture into a piping bag fitted with a round tip, carefully creating uniform 1.5-inch rounds on a parchment-lined baking sheet.
- Bake the pastry puffs at 425F for initial 10 minutes to encourage dramatic rising, then reduce temperature to 375F and continue baking for an additional 20 minutes until golden and crisp.
- Remove puffs from oven and allow complete cooling on a wire rack, ensuring structural integrity and preventing soggy interiors.
- Prepare the luxurious custard filling by gently heating milk until steaming, creating a velvety base for the cream.
- Whisk egg yolks with sugar and cornstarch in a separate bowl, creating a smooth foundation for the custard.
- Gradually temper the egg mixture by slowly incorporating hot milk, whisking continuously to prevent curdling.
- Return the custard to the saucepan, cooking over medium heat and stirring constantly until the mixture thickens to a pudding-like consistency.
- Infuse the custard with pure vanilla, then transfer to a clean bowl to cool completely, preventing condensation.
- Optionally fold freshly whipped cream into the cooled custard for enhanced lightness and richness.
- Once cooled, fill a piping bag with the prepared custard and carefully inject filling into each pastry puff from the bottom.
- Elegantly finish the cream puffs by dusting with powdered sugar or drizzling with melted chocolate for a stunning presentation.
Notes
- Moisture Control: Ensure puffs are completely dry before filling to prevent sogginess and maintain crisp texture.
- Temperature Precision: Use room temperature eggs for smoother pastry dough and consistent rising during baking.
- Piping Technique: Use a star-tipped nozzle for elegant, professional-looking cream puffs with beautiful texture.
- Gluten-Free Adaptation: Substitute regular flour with a 1:1 gluten-free blend to make the recipe celiac-friendly without compromising structure.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 9 g
- Sodium: 45 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 100 mg