Dream Cream Puffs
Indulge in the heavenly delight of "Dream Cream Puffs"—a show-stopping dessert that's as light as air and irresistibly creamy. This recipe combines perfectly golden, crisp choux pastry shells with a rich, velvety vanilla pastry cream for a luxurious treat worthy of any occasion. Made from simple pantry staples like butter, eggs, and flour, these cream puffs come together with a few classic baking techniques, including piping and tempering. A dusting of powdered sugar adds a delicate touch, making them not only delicious but also beautifully elegant. Whether you're impressing guests or treating yourself, these cream puffs promise a bakery-quality experience from the comfort of your home. Perfect for parties, celebrations, or an indulgent weekend dessert, "Dream Cream Puffs" are guaranteed to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 8 tablespoons unsalted butter
- 1 cup water
- 0.25 teaspoons salt
- 1 teaspoon granulated sugar
- 1 cup all-purpose flour
- 4 whole large eggs
- 2 cups whole milk
- 0.5 cup granulated sugar (for pastry cream)
- 3 tablespoons cornstarch
- 2 whole large eggs (for pastry cream)
- 2 large large egg yolks (for pastry cream)
- 4 tablespoons unsalted butter (for pastry cream)
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine butter, water, salt, and sugar. Heat over medium heat until the butter melts and the mixture just begins to boil.
Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan (about 2 minutes).
Remove from heat and let cool for 5 minutes.
Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Transfer the dough to a piping bag fitted with a large round tip, and pipe 2-inch mounds onto the prepared baking sheet, spacing them about 2 inches apart.
Smooth down any peaks on the mounds with a wet finger.
Bake in the preheated oven for 15 minutes, then reduce the heat to 375°F (190°C) and bake for another 20 minutes or until golden brown and hollow-sounding when tapped.
Remove the cream puffs from the oven and transfer them to a wire rack to cool completely.
While the cream puffs cool, prepare the pastry cream: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.
In a separate medium bowl, whisk together sugar, cornstarch, whole eggs, and egg yolks until smooth and pale.
Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the pastry cream thickens and starts to bubble (about 2-3 minutes).
Remove from heat and stir in butter and vanilla extract until smooth.
Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until cold.
Once the cream puffs are completely cooled, cut them in half horizontally or pierce the bottoms with a pastry tip.
Fill a piping bag with the chilled pastry cream and pipe it into the center of each cream puff.
Dust the tops of the cream puffs with powdered sugar for a finishing touch.
Serve immediately or store in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
3080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.0 g | 250% | |
| Saturated Fat | 110.7 g | 554% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1918 mg | 639% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 264.8 g | 96% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 147.8 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 826 mg | 64% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1249 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
