Perfect Parisian Creampuffs
Recipe Introduction: Perfect Parisian Creampuffs
Fancy a bit of Paris without leaving your kitchen? Ever wondered how to make those gorgeous choux à la crème pastries? Then you’re in the right place! These creampuffs are filled with a dreamy vanilla pastry cream.
What's the story?
These little beauties, also called profiteroles , originated in France. Think of them as the fancy cousins of the humble cream bun.
They are great as afternoon tea desserts or after dinner treats. This recipe is medium difficulty, taking about 1 hour 15 minutes.
It will make 12 delicious homemade creampuffs .
Why you'll love them
Honestly, these are the best creampuffs ever . They're light and airy, and the vanilla pastry cream is just heavenly. Plus, they're perfect for impressing your mates! Serving these will be perfect for a special occasion.
They are also relatively nutritious, providing a good source of protein.
Ready to bake?
Time to gather ingredients for the pâte à choux and the pastry cream recipe easy so let's dive in and make these French pastries .
Ingredients & Equipment
Let's talk about what you need for perfect Parisian creampuffs ! Don't stress. This creampuff recipe easy is doable.
Main Ingredients
These measurements are KEY. They determine the right flavour, texture and look. This is how to make the perfect pâte à choux.
For the Pâte à Choux:
- 1 cup (240ml) water. Just regular tap water works.
- ½ cup (113g) unsalted butter. Good quality butter makes a difference here, honestly.
- ¼ teaspoon salt. Just a pinch to enhance the flavors.
- 1 cup (120g) all-purpose flour, sifted. Sifting helps make it light.
- 4 large eggs. Room temperature eggs are best!
For the Vanilla Pastry Cream:
- 2 cups (473ml) whole milk. Full fat milk gives the richest flavor in this vanilla pastry cream .
- ½ cup (100g) granulated sugar. Adds sweetness.
- ¼ cup (30g) cornstarch. This is how you get that perfect thick pastry cream recipe .
- Pinch of salt. Balances the sweetness.
- 4 large egg yolks. Makes the cream extra rich.
- 2 tablespoons (28g) unsalted butter. Adds shine and flavor.
- 1 teaspoon vanilla extract. A good quality vanilla is a must!
Honestly, getting the ingredients right is half the battle. Especially the quality of your butter and vanilla, for these homemade creampuffs !
Seasoning Notes
Want to know my secret? It's all about vanilla!
Use a good quality vanilla extract or even a vanilla bean for the vanilla pastry cream . Don't skimp! A little almond extract can also be nice instead of vanilla if you're feeling adventurous.
For these French pastries , flavour combos are key.
If you're short on time, a little vanilla sugar in the choux à la crème can work wonders.
Equipment Needed
Right, let's get the right gear. Don't worry, you probably have most of it already!
- Medium saucepan.
- Wooden spoon. Trust me, a wooden spoon is essential for the pâte à choux.
- Electric mixer (stand or hand held). For making that smooth pastry cream.
- Piping bag fitted with a large round tip. You can use a ziplock bag in a pinch.
- Baking sheets.
- Parchment paper. Stops the creampuffs from sticking.
Seriously, you don’t need fancy equipment. A bowl and a whisk will also do the trick. My grandma used to make these, and she didn't have all these modern gadgets!.
They were so tasty, and perfect afternoon tea desserts ! Now get making some profiteroles or eclairs to impress your friends.
Mastering the Creampuff : Your Guide to Light-as-Air Delights
Right, let's dive into the wonderful world of creampuffs ! Seriously, who can resist these little pillows of deliciousness? They're fancy enough for a dinner party, but also perfect with a simple cuppa.
I remember the first time I tried to make pâte à choux , what a disaster! But hey, we live and learn, eh? Don't you worry, I've got you covered with all the tricks to avoid those same pitfalls.
Prep Steps: Getting Your Ducks in a Row
First things first, mise en place is key. Get all your ingredients measured out and ready to go. This seriously saves time and avoids that frantic "Oh my gosh, where's the vanilla extract?!" moment mid-recipe.
Remember to sift your flour too. This makes for a smoother dough.
Next, crack the eggs into a bowl, ready to go. For safety, keep your work surfaces clean and wash your hands before you start. No one wants dodgy creampuffs!
step-by-step: From Dough to Dream
- In a saucepan, bring 1 cup (240ml) water , ½ cup (113g) cubed butter , and ¼ teaspoon salt to a boil.
- Remove from heat and chuck in 1 cup (120g) sifted flour all at once. Stir like crazy with a wooden spoon until a smooth dough forms. It should pull away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool for about 5 minutes . This stops the eggs from cooking!
- Beat in 4 large eggs , one at a time. Make sure each egg is fully mixed in before adding the next.
- Preheat your oven to 400° F ( 200° C) . Line baking sheets with parchment paper.
- Pipe 12 mounds of dough onto the baking sheets, leaving space between them.
- Bake for 25- 30 minutes , until they're golden brown and puffed. Do NOT open the oven during baking! . Honestly, it will ruin them.
- Turn off the oven, crack the door open slightly, and let them cool inside for 10 minutes to avoid collapsing.
Pro Tips: Secrets to Creampuff Success
Want that bakery worthy finish? Use a piping bag for even mounds of dough. If you don't have one, a sturdy zip-top bag with a corner snipped off works too!
A common mistake is not letting the dough cool enough before adding the eggs. Also, resist the urge to peek into the oven! These are key to avoid.
You can bake the pâte à choux shells a day ahead. Store them in an airtight container at room temperature, then fill them with vanilla pastry cream just before serving.
No soggy bottoms here, thank you very much! That pastry cream recipe easy is such a win!.
This is how you achieve homemade creampuffs , French pastries , or even profiteroles and eclairs perfect for any afternoon tea desserts table! Creampuffs are a wonderful treat!
Recipe Notes for Your Perfect Parisian Creampuffs
Right then, before you whip up these delightful creampuffs , let's run through a few extra bits and bobs to make sure yours are absolutely spot on.
Honestly, these little choux à la crème can be a bit temperamental. But with a little care, they'll turn out fab.
Serving Suggestions: Making Your Homemade Creampuffs Shine
Okay, so you've got your gorgeous pâte à choux all baked and filled with that dreamy vanilla pastry cream . How do you present them? Think elegant! A light dusting of powdered sugar is always a winner.
For a proper fancy touch, arrange them on a cake stand perfect for an afternoon tea desserts .
Why not serve them alongside a steaming pot of Earl Grey? Or for something a little more decadent, a cheeky glass of dessert wine.
Some fresh berries on the side add a lovely pop of color and a touch of freshness raspberries or strawberries, spot on.
You could even drizzle them with a bit of melted chocolate. Ooh la la!
Storage Tips: Keeping Your French Pastries Fresh
Right, what if you don't scoff the whole lot in one go? First off, if you're making them ahead, bake the pâte à choux shells a day in advance.
Store them in an airtight container at room temperature. This keeps them nice and crisp. Don't fill them until just before serving.
The pastry cream recipe can be made up to two days ahead. Just make sure to press some cling film right onto the surface to stop a skin forming.
Keep it in the fridge, obviously. Filled creampuff recipe easy to store can become a bit soggy if they sit for too long.
Best eaten within a few hours of filling, really.
Freezing? Not recommended once they're filled. The pastry cream can get a bit weird. Freezing the shells before filling, though? Possible! Wrap them well, and defrost fully before filling.
Variations: Éclairs , Profiteroles , and Beyond
Fancy mixing things up a bit? Instead of plain vanilla pastry cream , try adding a couple of tablespoons of cocoa powder for chocolate creampuffs .
Or a splash of coffee extract for a caffeine kick. I've even tried adding a bit of lemon zest to the crème pâtissière once zingy!
For a gluten-free version, just swap the plain flour for a gluten-free blend. Easy peasy. And instead of milk, you could use almond milk.
Nutrition Basics: A Little Indulgence
Let's be honest, these aren't exactly health food. But everything in moderation, right? Each creampuff clocks in at around 250 calories.
Loads of sugar and fat, naturally. So, maybe don't have six in one sitting.
I really hope these notes help you make some cracking creampuffs ! Honestly, don't be intimidated. If I can do it, anyone can. Go on, give it a bash! You got this.
Frequently Asked Questions
Why did my creampuffs collapse? I followed the recipe to the letter!
Oh dear, that's a common snag! Collapsed creampuffs are usually down to insufficient baking or opening the oven door too early. Make sure your creampuffs are a deep golden brown before taking them out, and resist the urge to peek those little blighters are sensitive!
Letting them cool slowly in the oven with the door ajar helps, too. Think of it like letting a souffle settle patience is key.
Can I make creampuffs ahead of time? I'm planning a party!
Absolutely! You can bake the creampuff shells a day or two in advance and store them in an airtight container at room temperature. Don't fill them until just before serving, or they'll get soggy. The pastry cream can also be made a day ahead and stored in the fridge.
It's all about spreading the work out no need to be a stressed out Mary Berry!
My choux pastry is too runny/thick. What went wrong?
Choux pastry can be a bit temperamental, like a right diva! If it's too runny, it usually means you haven't cooked it enough on the stove before adding the eggs, or that your eggs were extra large. If it's too thick, you might have overcooked it on the stove, or your eggs were too small.
Add a tiny bit of milk if it’s too thick, a teaspoon at a time, until it reaches the right consistency it should slowly fall off your spoon.
What other fillings can I use besides vanilla pastry cream in my creampuff?
The sky's the limit, really! For a lighter touch, try whipped cream or even a stabilized whipped cream (where you add a bit of gelatin to make it hold its shape). Savoury fillings also work well think cream cheese with herbs, or even a chicken salad filling. Get creative!
They don't call it Bake Off for nothing!
How do I store leftover creampuffs?
Ideally, filled creampuffs are best eaten the same day, as the shells tend to soften over time. However, if you have leftovers, store them in an airtight container in the refrigerator. Be aware that they will be softer the next day. You can also freeze unfilled creampuff shells. Let them thaw completely before filling.
Are creampuffs healthy? What's the damage to my waistline?
Well, they're not exactly health food, let's be honest! They're a treat, pure and simple, like a good sticky toffee pudding. They're relatively high in calories, fat, and sugar, so enjoy them in moderation.
You can lighten them up slightly by using skimmed milk in the pastry cream or reducing the sugar, but remember, a little bit of what you fancy does you good!
Perfect Parisian Creampuffs
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 calories |
|---|---|
| Fat | 15g |
| Fiber | 0g |
