Pate a Choux Cream Puff Pastry
Indulge in the classic elegance of Pâte à Choux Cream Puff Pastry, a timeless French dessert that combines light and airy pastry shells with the richness of sweet fillings. Crafted from a simple yet versatile choux dough made with butter, milk, eggs, and flour, these golden puffs achieve their signature crisp exterior and hollow center through a precise baking technique. Whether filled with luxurious whipped cream, silky custard, or decadent ganache, these cream puffs promise a delightful balance of textures and flavors. Perfectly dusted with powdered sugar for a stunning finish, they make an impressive centerpiece for any occasion. With just 20 minutes of preparation and easy-to-follow steps, this recipe is ideal for home bakers looking to master French patisserie.
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Recipe Information
Ingredients
- 120 ml Water
- 120 ml Whole milk
- 115 grams Unsalted butter
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 130 grams All-purpose flour
- 4 pieces Large eggs
- 1 piece Egg (for egg wash)
- 250 ml Heavy cream (optional filling)
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper.
In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat until the butter is melted and the liquid is just beginning to boil.
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan, about 1-2 minutes.
Transfer the dough to a large mixing bowl and let it cool for 5 minutes.
Using a hand mixer or stand mixer, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should become smooth, glossy, and pipeable.
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches wide) onto the prepared baking sheets, spacing them about 2 inches apart.
In a small bowl, beat the egg for the egg wash and lightly brush it over the surface of each mound for a golden finish.
Bake in the preheated oven for 20 minutes, then reduce the heat to 180°C (350°F) and bake for an additional 10 minutes until the puffs are golden brown and crisp.
Turn off the oven and prop the door open slightly. Let the cream puffs cool in the oven for 10 minutes to dry the insides.
Remove from the oven and let the puffs cool completely on a wire rack.
If filling, whip the heavy cream with a little powdered sugar until stiff peaks form, or prepare your preferred filling (e.g., pastry cream, custard, or whipped ganache).
Slice the cream puffs in half horizontally or use a piping bag to inject the filling into the base of each puff.
Dust the tops with powdered sugar for garnish and serve immediately. Enjoy your delicate cream puffs!
Nutrition Facts
Calories |
2709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.6 g | 280% | |
| Saturated Fat | 125.9 g | 630% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1483 mg | 494% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 39.3 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 508 mg | 39% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 778 mg | 17% | |
*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.
