Easy Cream Puff Recipe: A Step-by-Step Guide to Choux Pastry Perfection

Cream puffs, or profiteroles, are delightful pastries with a light and airy choux pastry shell filled with creamy goodness. While they might seem intimidating, this easy cream puff recipe breaks down the process into manageable steps, making them achievable for even beginner bakers. Get ready to impress your friends and family with these delectable treats!

Understanding the Choux Pastry

The key to perfect cream puffs lies in mastering the choux pastry. This unique dough is cooked on the stovetop before baking, creating a hollow interior perfect for filling. Don't be scared – it's easier than you think!

Key Ingredients for Choux Pastry:

• Water: Provides steam for puffing.
• Butter: Adds richness and helps create a tender texture.
• Flour: The structural base of the pastry. Use all-purpose flour for best results.
• Eggs: Bind the ingredients and create a smooth, elastic dough. Use large eggs at room temperature for optimal results.

The Easy Cream Puff Recipe: A Step-by-Step Guide

This recipe yields approximately 12-15 cream puffs.

Ingredients:

For the Choux Pastry:

• 1 cup (2 sticks) unsalted butter
• 1 cup water
• 1 teaspoon salt
• 1 ½ cups all-purpose flour
• 4-5 large eggs (at room temperature)

For the Pastry Cream:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions:

1. Making the Choux Pastry:

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Combine water, butter, and salt in a saucepan. Bring to a rolling boil over medium-high heat.
• Remove from heat and add flour all at once. Stir vigorously with a wooden spoon or spatula until a smooth dough forms and pulls away from the sides of the pan. This is crucial for a light and airy puff.
• Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly. This step prevents a gummy texture.
• Transfer the dough to a mixing bowl. Let it cool slightly (about 5 minutes).
• Add eggs one at a time, beating well after each addition until the dough is smooth and glossy. Don't overmix! The dough should be thick and slightly sticky, but not runny.

2. Piping and Baking the Cream Puffs:

• Transfer the dough to a piping bag fitted with a large round tip (or a ziplock bag with a corner snipped off).
• Pipe 2-inch mounds onto the prepared baking sheet, leaving space between each puff.
• Bake for 20-25 minutes, or until golden brown and puffed. Do not open the oven door during baking.
• Reduce the oven temperature to 350°F (175°C) and bake for another 10-15 minutes, until completely dry. This ensures a crisp shell.
• Let the cream puffs cool completely on a wire rack before filling.

3. Making the Pastry Cream:

• Whisk together sugar, cornstarch, and salt in a medium saucepan.
• Gradually whisk in egg yolks.
• Slowly whisk in milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
• Reduce heat to low and simmer for 1 minute, stirring constantly.
• Remove from heat and stir in butter and vanilla extract.
• Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.

4. Filling and Serving:

• Once the cream puffs are cool, use a serrated knife or piping bag to make a small hole in the bottom of each puff.
• Fill each cream puff with the chilled pastry cream. You can use a piping bag or a spoon.
• Dust with powdered sugar, or drizzle with chocolate sauce, if desired.

Tips for Cream Puff Success:

• Room temperature eggs are crucial for proper emulsification.
• Don't overmix the choux pastry dough after adding the eggs.
• Don't open the oven door during baking to prevent the puffs from deflating.
• Let the cream puffs cool completely before filling to avoid a soggy bottom.

This easy cream puff recipe allows you to create delicious homemade treats without the fuss. Enjoy the process and the delicious results! Remember to share your creations – we'd love to see them!