Hi guys!!! It has been a while. I got so caught up I am sorry! As my apology I will post this really simple and delicious recipe for a cream puff. You will love it!
Cream puffs are a type of choux pastry that originated in Europe. They are very simple to make and they are versatile. I am sure you can make one today as all the ingredients are more than likely in your pantry.
The thing I love the most about choux pastries in general is that you can fill them with anything from fruits to mousses. They are also very light and if done well people will think that you are some kind of world renowned French Chef.
I have put a slight twist on the traditional cream puff recipe by adding a nice sugary crust to go on top called a Craquelin. I got this idea from a youtuber that I follow “Home Cooking Adventures”. This gives the puffs a nice crunch and adds a bit of sweetness. So lets get started on the Craquelin. You will need to do this part first as it needs to go in the freezer for about 20/30 minutes.
- 1/4 cup butter, room temperature
- 1/3 cup light brown sugar
- 1/2 cup flour, I used all purpose
- 1 tbsp unsweetened cocoa powder
Choux Pastry (This makes about 9 palm size puffs)
- 1/2 cup all-purpose flour
- 50ml milk (you can subsitute for 50ml of water if you don’t have milk)
- 50ml water
- 1 tsp sugar
- 1/4 tsp salt
- 3 tbsp unsalted butter
- 2 whole eggs
- In a bowl, mix together the butter, flour and sugar until combines. Divide the mixture in two and add cocoa powder to half.
- Put the dough(s) between two sheets of plastic wrap or parchment paper wax/parchment paper and roll the dough until it is around 3 mm thick. Guys each dough is to go between their own pair of wax paper.
- Freeze for about 20-30 mins.
- In a saucepan bring the milk, water, sugar, salt and butter to a boil.
- Remove from heat and add flour all at once. Mix in the flour until fully combined.
- Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). (You will notice that some of the dough will stick to the bottom of the pan)
- Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). You can omit this step and simply set aside to cool slightly.
- Once the dough is lukewarm start adding the eggs one at a time. Mix well. Don’t be alarmed as the dough will separate and then come together.
- Continue to mix until you have a smooth thick paste that holds its shape.
- Fit a pastry bag with a large ½ inch (1cm) round tip and pipe the dough into 1 inch circles on a parchment paper lined baking sheet. Give them enough space. You may also use a ziplock bag and cut a hole at one of the corners.
- Remove the craquelin dough from the freezer cut 1 inch squares using your knife. You could also used your piping tip/cookie cutter to cut 1 inch discs.
- Place the squares (or discs) on top of the choux, pressing slightly.
- Bake for 25-30 minutes until browned and puffed. Guys take a look in your oven at different intervals when they are baking its pretty cool to see them puff up.
- Once they are done baking allow them to cool slightly and you can fill them with pastry cream, whipped cream, mousse, fruits, ganache etc. I filled mine with vanilla and matcha mousse.
I will share the recipe for my mousse soon! It is super light and fluffy and a wonderful addition to the cream-puffs. Also guys if you didn’t make the craquelin you could dip the top of the creampuff in melted chocolate. That would also be divine! Like I said these are very versatile and what you can do with them ends with your imagination.