Thursday, March 1, 2012

Creme Puffs

Yumm, there is something so magical about a creme puff. 

And I have recently found out how easy they are to make.

Lets start first with the choux pastery aka... puff recipe :)

Choux Pastry Recipe

  • 1 cup water
  • 6 tablespoons butter
  • pinch of salt
  • 1 tablespoon sugar
  • 1 cup all purpose flour
  • 4 medium eggs
Preheat oven to 425°F (210°C). In a saucepan mix the butter, salt and sugar with the water, and heat just until the water boils and the butter melts. Remove from heat and immediately add all of the flour. Beat with a wooden spoon until the dough forms a ball and detaches from the sides of the pan.
Add the eggs one at a time, fully incorporating each before adding the next one.
To make cream puffs, work with two tablespoons, one to scoop and one to scrape. Place mounds of dough on a nonstick cookie tray, spacing them somewhat apart. You can also use a pastry tube to form the mounds.
Bake at 425°F (210°C) for 20 minutes for smaller puffs. For larger puffs, bake for 20 minutes at 425°F (210°C), then reduce oven temperature to 375°F (190°C) and bake another 10 to 15 minutes. Puffs should be baked until they are an even medium brown color all over.
Remove from oven and immediately make a small cut in the side of each with a sharp knife. This allows the steam to escape as the puffs cool and keeps them from getting soggy. You can then return the puffs to the turned off oven with the door ajar for 10 minutes.

Now for the filling.  I did a bavarian creme, but the posibilties are endless.
Plus I made mine a little more savory of a puff, I made them with no sugar.

Bavarian Creme Recipe


  • 2 tablespoons unflavored gelatin
  • 1/2 cup cold water
  • 4 egg yolks
  • 1/2 cup white sugar
  • 1 pinch salt
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream


  1. In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
  2. In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
  3. Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
  4. When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard.

Yummy, this recipe sounds good!!

Hazelnut Creme Filling
Recipe Courtesy of Ellen Easton of Tea Travels.

1 tablespoon all-purpose
2 tablespoons granulated sugar
1 tablespoon instant coffee
1/8 cup finely-chopped hazelnuts
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons
heavy cream, whipped

In a large bowl, beat egg with flour, sugar, instant coffee, hazelnuts, and cornstarch until well blended.
In a large saucepan over medium-high heat, add milk and bring almost to a boil. Remove from heat and slowly whisk the hot milk into the egg mixture. Return all the ingredients to the saucepan, cook for about 5 minutes, stirring constantly, until thickened and comes to a boil. Remove from the heat.
Add vanilla extract and hot water to the thickened mixture, stirring to combine. Set aside to cool until firm.
Fold in the whipped cream. Refrigerate until thick.

When ready to serve, horizontally slice the top of the cream puff to create two pieces (a top and a bottom). Fill each cream puff bottom with a spoonful of Hazelnut Creme Filling. Close with the top section.

Additions to this recipe may include flavored extracts or liquors, cocoa, food colorings, and flavored waters.

A more trditional creme puff filling recipe.

Creme Puff Filling

  • 1/2 cup sugar

  • 5 tablespoons flour

  • dash salt

  • 2 cups milk

  • 2 egg yolks, slightly beaten

  • 1 teaspoon vanilla

  • In top of a double boiler combine the sugar, flour, and salt together. Add milk and mix well. Add egg yolks and blend. Place mixture over hot water over medium-low heat and cook until smooth and thick, stirring constantly. This should take about 10 minutes. Cool, stirring occasionally to prevent a "skin" from forming over the top of filling. Add vanilla.

    Another traditional style.

     Pastry Cream Filling2 cups milk
    1/2 cup sugar, divided
    6 large egg yolks
    Pinch salt
    1/3 cup flour
    2 teaspoon vanilla extract
    1/2 teaspoon cinnamon

    In a saucepan, bring the milk to a boil with 1/4 cup of sugar.
    Whisk the egg yolks in a bowl with the salt and remaining sugar.
    Sift the flour over the egg mixture and whisk it in until smooth.
    When the milk boils, slowly whisk one-third of it into the egg mixture.
    Then slowly add the egg mixture to the milk in the saucepan.
    You must follow these steps to gradually raise the temperature of the eggs.
    If you add them all at once to the hot milk they will curdle.
    Return the saucepan to a medium heat and again bring to a boil, whisking continually.
    The mixture should begin to thicken.  Allow it to boil for another minute.
    Remove from heat.
    Whisk in the vanilla and cinnamon.
    Transfer the pastry cream to a bowl.
    Press plastic wrap against the surface.
    Refrigerate until very cold, about 2 hours.

    Oh yumm, this one sound delectible too :)


  • 1 egg, beaten

  • 1/3 cup sugar

  • 3 tablespoons lemon juice

  • 2 tablespoons butter, cubed

  • 1 cup heavy whipping cream

  • 2 teaspoons sugar

  • confectioners' sugar

    1. In a small heavy saucepan, combine the egg, sugar, lemon juice and butter. Bring to a boil over medium heat; cook and stir for 5-7 minutes or until mixture is thick enough to coat a metal spoon.
    2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a bowl; press plastic wrap onto surface of filling. Chill for 1 hour or until partially set.
    3. In a mixing bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture.


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