Cream Puffs with Custard Sauce

8月18日.00 00 34 01.Still001 结果 pinit View Gallery 4 photos
8月18日.00 00 34 01.Still001 结果 pinit
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Cream Puffs with Custard Sauce

Difficulty: Beginner Cook Time 35 mins Total Time 35 mins
Servings: 9
Best Season: Suitable throughout the year

Description

Cream Puffs with Custard Sauce are a delightful and classic French pastry that features light and airy choux pastry filled with rich and creamy custard sauce. These cream puffs are perfect for any occasion, offering a sophisticated and indulgent treat that is sure to impress.

The choux pastry is made from a simple dough of flour, water, butter, and eggs, which is cooked on the stovetop and then baked until puffed and golden. The result is a light, hollow pastry shell that can be filled with a variety of sweet or savory fillings.

For this version, the cream puffs are filled with a luxurious custard sauce made from milk, eggs, sugar, and vanilla, cooked until thick and creamy. The custard is piped into the cooled pastry shells, filling them with a smooth and rich cream.

The cream puffs can be dusted with powdered sugar or drizzled with chocolate sauce for added elegance. The result is a pastry that is crisp on the outside, creamy on the inside, and utterly delicious.

Cream Puffs with Custard Sauce are perfect for serving at dinner parties, afternoon teas, or any celebration where you want to offer a classic and elegant dessert. Their combination of light pastry and rich custard makes them a favorite among dessert lovers.

Ingredients

Cooking Mode Disabled

Custard Sauce

To mix with the custard sauce

Craquelin

Choux Pastry

Instructions

  1. In a clean bowl, mix well softened butter and sugar and cake flour until well combined. Transfer the dough onto the parchment paper, cover with another piece of parchment paper, and use a rolling pin to roll it flat (around 2 mm thick). Turn the baking tray upside down, and place the whole piece of dough onto the baking tray, send into the fridge to chill until set.

  2. In a pot, put in butter, salt, sugar, water and milk, heat until it comes to a boil. Add in cake flour and quickly mix well. Keep the heat low and keep mixing and pressing the batter to cook for 1-2 minutes until there is no dry flour left or a thin film of batter forms sticking to the bottom of the pot. Transfer the dough into a clean bowl, mix or whisk it a little bit to help it cool. Crack and mix well the eggs. Gradually add the eggs into the batter and use a hand mixer to beat in the eggs until well combined.
    *Here is a tip to tell if the dough is ready: use a spatula, scrape the dough or dip the spatula into the dough and pull out to see if there is some dough hanging on the spatula's head and looks like an inverted triangle. Then it is ready.
  3. Line the baking tray with parchment paper or a baking mat. Pour all the batter into a piping bag with a piping tip. Pipe out the batter into 3 cm wide dots.
  4. Preheat the oven to 365℉(185℃). Take the craquelin out of the fridge, and use a small ring to cut out some round pieces (around 3 cm in diameter). Top each cream puffs with one round piece. Send into the oven to bake for 15 minutes, then 325℉(160℃) to bake for 20 minutes.
  5. Making the custard sauce: in a clean bowl, mix well egg yolks and sugar, add in cornstarch and mix well. Heat the milk until simmer; add it into the batter while using a whisk quickly whisk them together until well combined. Pour the batter into the pot, keep the heat low and keep stirring and whisking until thickened. Off heat, add in the butter, whisk until well combined. Transfer the sauce to a clean bowl, cover with plastic wrap, and set in the fridge to cool.
  6. Take the cream puffs out of the oven; let them cool down on the cooling rack. Take the custard sauce out of the fridge, add in some heavy cream and sugar, and use a hand mixer to beat until it forms stiff peaks. Put all the whipped cream into a piping bag. Fill the cream puffs with custard sauce, dust the cream puffs with powdered sugar and serve.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

This recipe can make 9 medium size cream puffs.

Keywords: Cream Puffs with Custard Sauce, cream puffs
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