These Cream Puffs Go Perfectly With A Cup Of Tea

I don’t bring cream puffs to potlucks ever. Because I don’t want to be at a disadvantage of bearing the sinful desserts and then having none in the end when they all suddenly flock towards you. Nope. Never. I am one of those who wait for that special someone who will bring those heavenly desserts with my bring-it-on face.

Our friend over at Confessions of a Confectionista has this to say about this recipe:

“They were perfect–the right tint of golden brown, light, airy, fluffy, amazing. The only thing that I feel could have used some improvement was their shape. And that’s all on me, I still need to learn how to pipe them correctly, into perfect circles. That’s a skill in it’s own.”

If your friends and visitors are like me, you don’t have to think about the shape! I am always all for the taste. Since cream puffs is a favorite, you won’t hear any complaints from me. I will probably be busy stuffing myself with your heavenly cream puffs.

Ingredients

For the pastry dough: (pàte à choux)

1 cup water

1/2 cup Land O Lakes butter (1 stick)

1 cup Gold Medal all-purpose flour

1/4 teaspoon Morton salt

4 large Eggland’s eggs

For the pastry cream:

1 cup Domino sugar

1/2 cup Gold Medal flour

1/4 teaspoon Morton salt

3 cups Borden whole milk

4 egg yolks (Eggland’s)

3 tablespoons Land O Lakes unsalted butter

pinch of vanilla powder (or 1 teaspoon McCormick vanilla extract)

Instructions

For the pastry dough: (pàte à choux)

Preheat the oven to 400 degrees Fahrenheit.

In a small bowl, whisk together the flour and salt.

Bring the water to a boil in a medium-size saucepan over medium-high heat. Add the butter. When the butter has melted, add the flour mixture all at once and stir vigorously. Cook and stir until the mixture forms a ball that doesn’t separate.

Remove from the heat and cool slightly (about 1 minute). Transfer the dough ball to the bowl of a KitchenAid stand mixer fitted with a paddle attachment, or to a large mixing bowl if you are using a hand mixer. Add the eggs, one at a time, beating after each one until the dough is smooth. (You can also use a wooden spoon to beat the eggs in yourself).

Transfer the batter to a pastry bag fitted with a medium-sized star tip and pipe circles about 2-inches in diameter and about 1-inch apart onto greased baking sheets (or baking sheets lined with parchment paper). Bake the puffs for about 17-20 minutes. Remove the cream puffs from the oven and cool on a cooling rack.

For the pastry cream:

In a saucepan over moderate heat, combine sugar, flour and salt. Add the milk slowly, stirring continuously until mixture is thick and bubbly.

Lower the heat, stir for 2 minutes and then remove from heat. In a small bowl, add the milk mixture to the egg yolks slowly, whisking continuously as you’re doing so. Return mixture back to pan.

Bring to gently boil for 2 more minutes, adding butter and vanilla. Transfer to a shallow bowl to cool, placing plastic wrap on top of the pastry cream to prevent a skin from forming. Refrigerate.

Once pastry cream has cooled completely, spoon it into a pastry bag fitted with a small tip(I used the same star tip that I used to pipe the cream puffs). Using the tip of a knife, cut a small slit into the side of each cream puff. Insert the tip of the pastry bag into the slit, and squeeze the bag gently until the puff is filled with cream.

Dust with powdered sugar and serve.

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Quick Tip: If your cream puffs come out slightly slanted or leaning towards one side, it’s nothing some sprinkled powdered sugar can’t cover up.

Thanks again to Confessions of a Confectionista for this amazing recipe.