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Homemade Cream Puffs | The Most Fool-Proof

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Homemade Cream Puffs | The Most Fool-Proof

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We love princess donuts, even when we make them with confectionery cream, they are perfect. There are no better ones, proven, these are the tastiest you can make.

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Recipe

PRE TIME: -1 days 23 hr 35 min

COOKING TIME: 25 min

TOTAL TIME:

4 SERVING

Ingredients:

for Cream Filling
2.6 cup Milk
6 Large Egg yolks
6.3 oz. Sugar
3.1 oz. Corn starch
3.1 oz. Butter
1 tsp. Vanilla extract
2.1 cup Whipping cream
for Choux Pastry
0.7 cup Water
0.35 cup Oil
1 tbsp. Sugar
5.2 oz. Flour
5 Large Whole eggs

Directions:

Preheat oven to 400°F/200°C.

In a medium saucepan, bring 2.5 cups/600ml milk just to a boil over medium heat.

In a large bowl, whisk the egg yolks, sugar, corn starch, and remaining 2/3 cup or 150ml milk.

When the milk boils, add it to the egg mixture, mix well and return to the pot. Cook over over medium heat, stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour.

Transfer the cooked mixture into a large bowl, add butter and Vanilla extract. Use a whisk to mix well until mixture is smooth and forms a thick ribbon when pulled up. Cover with plastic foil and leave to cool.

In a large pot over high heat, bring water, cooking oil, and sugar to a boil. Mix water and oil, add sugar, and put on the fire to boil.

As soon as it boils, add flour and mix vigorously. Turn off the heat, stir a little more, then remove to cool.

Stir a few more times because the bottom of the pan is still hot, so it doesn't catch. Leave to cool for about 10 minutes.

Add one egg at a time and beat using an electric mixer with 5 smaller eggs or 4 large ones.

Transfer the dough to a piping bag fitted with a 1/2" round tip. Pipe 16 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1" apart and avoid making peaks

Bake at 400°F/200°C for 25 minutes. That's enough for my oven. It depends on how yours is. If you are afraid that they are not baked inside or are baked and just fall off, it means that they are not baked enough. Reduce the temperature to 270°F/130°C and bake for another 10-15 minutes, after that time turns off the oven and open the door a little, so leave them for another 5 minutes.

Once cream puffs are completely cooled, cut off tops of puffs in half.

Whip the prepared and cooled custard cream with a mixer. That cream is ready. It can be enriched with more butter or whipped cream as needed.

For us, the custard cream is quite strong. Whip the whipping cream, then add about a quarter of the cream and whisk. So it becomes creamier, fuller, and airier.

Fill the Choux Pastry first with custard cream, then with a layer of whipped cream.

Cover with the tops. Dust with powdered sugar.

Enjoy!