Souffles De Crme Cream Puffs
Indulge in the delicate elegance of Souffles De Crème Cream Puffs, a classic French dessert that combines light, golden choux pastry with silky vanilla pastry cream for an irresistible treat. These airy puffs are baked to perfection, then filled with a luscious, homemade pastry cream infused with real vanilla and a hint of buttery richness. The process of creating these beauties involves mastering the art of choux pastry, ensuring a satisfyingly crisp shell that pairs beautifully with the smooth, creamy filling. Finished with a dusting of powdered sugar, these cream puffs are as stunning as they are delicious. Perfect for dinner parties, celebrations, or afternoon tea, they bring a sophisticated touch to any occasion. Follow this simple yet rewarding recipe for bakery-quality cream puffs right in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 113 grams unsalted butter
- 240 milliliters water
- 5 grams granulated sugar
- 2 grams salt
- 120 grams all-purpose flour
- 4 units large eggs
- 475 milliliters whole milk
- 100 grams granulated sugar (for pastry cream)
- 30 grams cornstarch
- 4 units large egg yolks
- 30 grams unsalted butter (for pastry cream)
- 5 milliliters vanilla extract
- 15 grams powdered sugar (for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the butter, water, granulated sugar, and salt over medium heat. Bring to a boil, stirring occasionally to melt the butter.
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Cook for an additional 1-2 minutes to dry the dough slightly.
Transfer the dough to a large mixing bowl and let it cool for 5-10 minutes. Add the eggs one at a time, beating thoroughly after each addition, until the dough is smooth and glossy.
Using a piping bag or two spoons, portion the dough into small mounds (about 1.5 inches in diameter) on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 20-25 minutes, or until the cream puffs are golden brown and puffed up. Do not open the oven door during baking to prevent deflation.
Once baked, remove the puffs from the oven and use a small knife to pierce a hole in the side of each puff to release steam. Cool completely on a wire rack.
To make the pastry cream, heat the milk in a medium saucepan over medium heat until it begins to steam, but do not let it boil.
In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth and pale in color.
Slowly pour half of the hot milk into the egg mixture, whisking constantly to temper the eggs. Then pour the mixture back into the saucepan with the remaining milk.
Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Cook for an additional 1-2 minutes to ensure the cornstarch is fully cooked.
Remove the pastry cream from the heat and stir in the butter and vanilla extract until smooth. Transfer to a clean bowl, cover with plastic wrap touching the surface, and chill until fully cooled.
To assemble, use a piping bag fitted with a small tip to fill each cream puff with the chilled pastry cream through the steam hole you created earlier.
Dust the filled cream puffs with powdered sugar before serving and enjoy!
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1854 mg | 618% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 268.7 g | 98% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 144.9 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 867 mg | 67% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1261 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.
