Ingrédients pour Cream Puffs
- Shortening
- 1/4 teaspoon salt
- Boiling Water
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups whole milk, for the pastry cream
- 1/4 cup granulated sugar, for the pastry cream
- 1/4 cup cornstarch, for the pastry cream
- 3 large egg yolks, for the pastry cream
- Vanilla
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Comment préparer Cream Puffs
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat.
- Remove from heat and add flour all at once. Stir vigorously with a wooden spoon or spatula until a smooth dough forms and pulls away from the sides of the pan.
- Let the dough cool slightly (about 5 minutes).
- Beat in eggs one at a time, mixing well after each addition until the dough is smooth and glossy. The batter should be thick and slightly sticky
- Transfer the dough to a piping bag fitted with a large round tip (or use a spoon to drop onto baking sheet). Pipe 2-inch mounds onto the prepared baking sheet, leaving space between each puff.
- Bake for 30-35 minutes, or until golden brown and puffed.
- Reduce oven temperature to 350°F (175°C) and continue baking for another 10-15 minutes. Turn off the oven and leave puffs to cool inside, slightly ajar, for 15 minutes.
- Meanwhile, prepare the pastry cream: In a medium saucepan, whisk together the sugar, cornstarch and egg yolks. Gradually whisk in milk.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Remove from heat and stir in vanilla extract. Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Cool completely.
- Once the cream puffs are completely cool, use a pastry bag or knife to fill them with the pastry cream.
- Dust with powdered sugar (optional) and serve.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
67g
Fat
19g
Carbs
9g
