Cream puffs with pastry cream filling is a traditional recipe for delicious pastry sweets also known as Eclairs. This is an excellent dessert to serve to guests for Sunday lunch. With this recipe you get 12 – 13 cream puffs, otherwise you can prepare a larger quantity for a party or a celebration. Cream puffs are perfect to make a profiterole cake.
for the dough:
a pinch of salt
5 medium eggs
For the cream:
4 tablespoons sugar
4 tablespoons flour
1 tablespoon cocoa
for the icing:
How to make the dough for cream puffs
In a saucepan pour the water, add the butter and a pinch of salt. Weigh the flour and keep it aside. Bring the saucepan to the fire.
When the butter is completely melted and starts to boil, pour all the flour at once and begin to mix with a ladle. The dough becomes thick, continue to mix with energy until all the flour is mixed, the dough begins to dry and to detach from the borders of the pan until it becomes a ball. Turn off the fire.
Let rest for a minute. With the ladle enlarge the dough , begin to add the eggs one at a time and mix to incorporate it completely.
Add another egg only when the first is completely incorporated to the dough. In this recipe I used 5 medium eggs, however if you use large eggs 4 could be enough.
In the end you should obtain a dense and sticky dough. A trick to understand if it’s ready is to see if the ladle remains standing in the middle. In this case the dough for the puffs is ready!
Prepare the baking try covered with a baking paper sheet.
Now take two tablespoons. With a spoon take a little of the dough, and with the other push it on the tray to form a soft ball. Use all the dough to obtain 12-13 puffs.
Preheat the oven at 180°C / 356°F and after a few minutes bake the cream puffs, let it cook for 35 minutes (I use the static oven).
During the cooking the puffs rise and become golden on the surface. After cooking time, turn off the oven, open it slightly and insert a ladle to leave the door semi closed. Let the puffs in the oven for 20 minutes. Then you can open the oven and remove the baking tray.
How to prepare the pastry cream
Heat half a liter of milk in a saucepan. In another saucepan break the eggs and beat them with a whisk. Then add the sugar and continue to mix, then add the flour and mix well.
When the milk is boiling, turn off the heat and pour it into the saucepan, continuing to mix with the whisk. When the mixture is well blended, bring the saucepan to the fire and stir constantly until it boils, the cream is thick and sticks to the spoon. Turn the fire off.
How to fill the cream puffs
To fill the puffs make a small hole on the top with a knife. In this way is easier to fill the puffs without break them. Choose a point where the dough is thinner and is slightly cracked.
Prepare a piping bag with a medium-small tip. Fill it with half of the cream you have prepared.
Take a cream puff and gently insert the tip into the hole, fill it slowly, then proceed with the others, the cream should be enough for 6 cream puffs.
Now you have to fill the remaining 6 puffs with chocolate cream. Add a tablespoon of cocoa to the rest of the cream and mix well. Then refill the piping bag and proceed to fill the puffs.
Take a nice serving tray and place the cream puffs onto it.
How to garnish cream puffs
To prepare the chocolate icing chop a bit of dark chocolate and put it in a saucepan with some milk, mix well and heat to make it melt. Pour the chocolate into a bowl. Take one by one the cream puffs filled with chocolate cream, and dip them with the chocolate icing to garnish the top.
Then sprinkle with icing sugar on the puffs with the pastry cream.
Quick tricks: If you cannot make the pastry cream, you can also fill the puffs with whipped cream or spray cream. Then sprinkle with icing sugar.
The cream puffs are ready and they look great! Let them rest for a while and you can serve them.
Try this recipe too and send me pictures of your cream puffs. If you like the recipe share it with your friends! See you soon!