Cream Puffs | Choux con crema Chantilly
Ingredients
- 2 cups all-purpose flour (250 grams)
- 2 sticks butter (224 grams) 8 (might need one more, explained in the video) eggs
- 2 cups water (480 ml)
- 1/4 tsp salt
For the Chantilly Cream
- 1 cup granulated sugar (200 grams)
- 1/3 cup plus 1 tablespoon all-purpose flour(75 grams)
- 4 egg yolks
- 2 cups whole milk(480 ml) Peel off a small lemon
- 1 tsp vanilla or Seeds Vanilla pod (optional)
- 2 cups heavy whipping cream (480 ml)
- 1/3 cup powdered sugar (30 grams)
Instructions
Directions (Cream Puffs):-
- Step#1- In a medium saucepan melt butter, add salt and water, bring it to a boil.
- Step#2- Remove from heat and add your flour stirring to form a ball.
- Step#3- Place back on low heat and stir for about 2 minutes.
- Step#4- Remove from heat and place in a heat resistant bowl.
- Step#5- Once cooled but not completely cold add your egg one at a time and stir until well incorporated.
- Step#6- Add the first 8 eggs and check if the dough is sticky and forms ribbons. If it doesn’t, add one more egg. Check dough consistency again.
- Step#7- With a piping bag fitted with a 1-inch circle tip.
- Step#8- pipe on a cookie sheet lined with parchment paper.
- Step#9- Bake in a preheated oven at 400 degrees Fahrenheit (205 Celsius) until golden. With a skewer prick a small hole on each puff and let them cool in the warm oven with the door ajar.
Directions (Custard Cream):-
- Step#1- In a medium saucepan combine sugar and flour.
- Step#2- Add your eggs and with a whisk combine until smooth (about 2 minutes). Open vanilla pod and remove seeds to add
- Step#3- Now add your milk and mix it together. Add your lemon peel but count how many because you’ll need to remove them once the custard is cooked.
- Step#4- On medium-low heat (flame) cook until thick, stirring constantly.
- Step#5- Cooking time is about 5 to 8 minutes.
- Step#6- Remove from heat and place in a heat-resistant bowl. Cover with plastic wrap and refrigerate until cold. Overnight is the best.
Directions (Whipped Cream):-
- Step#1- Combine heavy whipping cream and powdered sugar. With a stand-up mixer or handheld whip until firm. On low speed gradually add the custard until well incorporated, light and fluffy.
- Step#2- Using a piping bag with a small round opening fill with chantilly cream and use to fill each puff.
- Step#3- Dust with powdered sugar!
Video
Tried this recipe?Let us know how it was!