Cream Puffs with Custard Sauce
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
American
Servings
20
Prep Time
40 minutes
Cook Time
35 minutes
Calories
385
Join us in the kitchen today as we dive into the delightful world of Cream Puffs with Custard Sauce, a classic dessert that combines airy choux pastry with a rich and creamy filling.
Whether you're a seasoned baker or new to the pastry scene, this step-by-step tutorial will guide you through making these elegant treats from scratch.
In this recipe, you'll learn:
- How to prepare the silky custard sauce that makes the heart of these cream puffs absolutely irresistible.
- The secrets to crafting the perfect choux pastry, ensuring your puffs are light, airy, and ready to hold that delicious custard.
- Tips and tricks for assembling your cream puffs to get that professional bakery look right at home.
Ingredients
- 2 egg yolks
- 30g granulated sugar
- 25g cornstarch
- 250g milk
- 20g butter
- 125g unsalted butter, softened
- 82g powdered sugar
- 150g cake flour
- 45g butter
- 50g water
- 50g milk
- 1g salt
- 2g sugar
- 60g cake flour
- 110g eggs (about 2 large eggs)
- Oven
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Sifter
- Spatula
- Rolling Pin
- Parchment Paper
- Baking Tray
- Small Ring Cutter
- Saucepan
- Piping Bag with a Round Tip
- Cooling Rack
- Whisk
- Plastic Wrap
Custard Sauce:
Craquelin:
Choux Pastry:
Kitchen Tools
Directions
Preparing the Craquelin:
Mix softened butter and powdered sugar in a bowl. Add in cake flour and mix until well combined.
Roll the dough between two pieces of parchment to 2 mm thickness. Chill in the fridge on an inverted baking tray until set.
Making the Choux Pastry:
Heat butter, water, milk, salt, and sugar in a saucepan until boiling. Add cake flour, mix well over low heat until a film forms at the bottom.
Transfer dough to a bowl, cool slightly. Gradually add beaten eggs, mixing until the dough forms an inverted triangle when lifted with a spatula.
Pipe 3 cm wide dots onto a lined baking tray.
Baking:
Preheat oven to 365℉(185℃). Cut craquelin into 3 cm rounds, place one on each piped dough. Bake for 15 minutes, then at 325℉(160℃) for 20 minutes.
Preparing the Custard Sauce:
Mix egg yolks, sugar, and cornstarch. Gradually add simmered milk, whisking continuously. Cook over low heat until thickened, then mix in butter.
Chill the custard covered with plastic wrap touching the surface.
Assembling:
Cool cream puffs on a rack. Whip additional heavy cream, mix with custard. Fill cream puffs using a piping bag.
Dust with powdered sugar and serve. Optional: Fill with strawberry sauce.
Recipe Video
Recipe Note
Notes and Tips:
- Craquelin: adds a crunchy texture to the puffs; ensure it's chilled well for easy handling.
- Choux Pastry: consistency is key; add eggs gradually until the right texture is achieved.
- Baking Temperature: adjustment is crucial for perfect puffing and drying.
- Custard Sauce: should be smooth; strain if necessary before chilling.
Enjoy creating these Cream Puffs with Custard Sauce, a delightful treat that combines the lightness of choux pastry with the richness of custard, finished with a crunchy craquelin top for texture contrast.
Perfect for special occasions or as a sophisticated snack.
