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Cream Puffs | Choux con crema Chantilly

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Course Dessert
Cuisine American, French
Calories

Ingredients
  

  • 2 cups all-purpose flour (250 grams)
  • 2 sticks butter (224 grams) 8 (might need one more, explained in the video) eggs
  • 2 cups water (480 ml)
  • 1/4 tsp salt

For the Chantilly Cream

  • 1 cup granulated sugar (200 grams)
  • 1/3 cup plus 1 tablespoon all-purpose flour(75 grams)
  • 4 egg yolks
  • 2 cups whole milk(480 ml) Peel off a small lemon
  • 1 tsp vanilla or Seeds Vanilla pod (optional)
  • 2 cups heavy whipping cream (480 ml)
  • 1/3 cup powdered sugar (30 grams)

Instructions
 

Directions (Cream Puffs):-

  • Step#1- In a medium saucepan melt butter, add salt and water, bring it to a boil.
  • Step#2- Remove from heat and add your flour stirring to form a ball.
  • Step#3- Place back on low heat and stir for about 2 minutes.
  • Step#4- Remove from heat and place in a heat resistant bowl.
  • Step#5- Once cooled but not completely cold add your egg one at a time and stir until well incorporated.
  • Step#6- Add the first 8 eggs and check if the dough is sticky and forms ribbons. If it doesn’t, add one more egg. Check dough consistency again.
  • Step#7- With a piping bag fitted with a 1-inch circle tip.
  • Step#8- pipe on a cookie sheet lined with parchment paper.
  • Step#9- Bake in a preheated oven at 400 degrees Fahrenheit (205 Celsius) until golden. With a skewer prick a small hole on each puff and let them cool in the warm oven with the door ajar.

Directions (Custard Cream):-

  • Step#1- In a medium saucepan combine sugar and flour.
  • Step#2- Add your eggs and with a whisk combine until smooth (about 2 minutes). Open vanilla pod and remove seeds to add
  • Step#3- Now add your milk and mix it together. Add your lemon peel but count how many because you’ll need to remove them once the custard is cooked.
  • Step#4- On medium-low heat (flame) cook until thick, stirring constantly.
  • Step#5- Cooking time is about 5 to 8 minutes.
  • Step#6- Remove from heat and place in a heat-resistant bowl. Cover with plastic wrap and refrigerate until cold. Overnight is the best.

Directions (Whipped Cream):-

  • Step#1- Combine heavy whipping cream and powdered sugar. With a stand-up mixer or handheld whip until firm. On low speed gradually add the custard until well incorporated, light and fluffy.
  • Step#2- Using a piping bag with a small round opening fill with chantilly cream and use to fill each puff.
  • Step#3- Dust with powdered sugar!

Video

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