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Wednesday, July 23, 2014

Cream Puffs Recipe (Profiteroles/Choux Cream or Shu Cream) GIANT CREAM PUFFS




Estimated Servings: 8 large puffs

Step 1: Make Cream Filling

1 cup milk
2 tablespoons all-purpose flour
2 egg yolks
½ cup granulated sugar
¼ teaspoon salt
teaspoon vanilla extract

In a bowl, add in half of the milk, eggs, sugar, salt, flour and vanilla and mix everything until combined. On medium heat, scald the other half of the milk until it comes to a light boil. Then add the warm milk slowly into the egg-flour mixture and stir everything together until well combined. Pour this mixture back into a pot on medium low heat and stir until thickened. Finally place the cream in the refrigerator for about 4 hours or more until it has completely cooled.

Step 2: Make dough

1 cup water
½ cup unsalted butter
¼ teaspoon salt
1 cup all-purpose flour
4 eggs

Turn your stove on medium high heat and bring butter and water to a boil. Then turn down the heat to low and add in salt and flour. Stir everything vigorously until a dough forms and pulls away from sides of the pot. Then transfer the dough into to a mixer bowl. Now turn your mixer on medium speed and add one egg at a time into the mixture until the eggs are completely incorporated into the dough. Once all of the eggs have been well incorporated, the dough should be smooth, shiny, and thickened.

Step 3: Bake the puffs

1 egg

Preheat your oven to 400 degrees F for 5 minutes. Then beat your egg and set it aside. With 2 spoons, scoop out some dough and pour it on a baking pan lined with baking paper in a swirly motion (you can make 8 large puffs with about 2 tbsps. of dough and 16 small puffs with about 1 tbsp. of dough). Once all the puffs are spooned onto the baking pan, brush some egg wash on top of all the puffs. Now bake them at 400 degrees F for 15 minutes and then at 350 F degrees for 25-30 minutes until you see them puff up golden brown and cooked all the way through. Take puffs out of the oven and allow them to cool completely for about 1-2 hours.

Step 4: Assemble dessert

1/3 cup powdered sugar

Cut a slit on the bottom of the puffs and spoon in the cream (you can add as much cream as you'd like). Dust powdered sugar on top and you can eat them right away or refrigerate them overnight and eat them the next day.