Souffles De Crme Cream Puffs Receita

Indulge in the exquisite taste of classic French cream puffs! This recipe, perfected over 25 years, transports you to a Parisian patisserie. Fluffy choux pastry shells filled with a luscious vanilla cream – a delightful treat for any occasion. Prepare to be amazed by the light and airy texture, the perfect balance of sweet and delicate flavors. A guaranteed crowd-pleaser, perfect for afternoon tea, dessert, or a special celebration. Try this timeless recipe today!

Preparo 20 min

Cozimento 50 min

Calorias 121 kcal

Proteína 5g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Souffles De Crme Cream Puffs

1 cup water
1/2 cup (1 stick) unsalted butter
1/4 teaspoon salt
2 tablespoons all-purpose flour
4 large eggs
1/4 cup granulated sugar
2 tablespoons cornstarch
2 cups whole milk
1 teaspoon vanilla extract
3 large egg yolks
Whipping Cream
Powdered sugar, for dusting

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Como fazer Souffles De Crme Cream Puffs

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium saucepan, bring water, butter, and salt to a rolling boil over medium-high heat.
Remove from heat. Add flour all at once and 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 1 minute).
Beat in eggs one at a time, mixing thoroughly after each addition until the batter is smooth and glossy.
Drop rounded tablespoons of batter onto the prepared baking sheet, leaving space between each puff.
Use a wet fork to gently create peaks on top of each puff.
Bake for 10 minutes at 375°F (190°C).
Reduce oven temperature to 350°F (175°C) and bake for another 15-20 minutes, or until the puffs are golden brown and puffed up.
Turn off the oven and leave the puffs inside with the door slightly ajar for 10 minutes.
While the puffs bake, prepare the cream filling: Whisk together sugar, flour, cornstarch, and salt in a medium saucepan.
Whisk in milk, vanilla extract, and egg yolks.
Cook over medium-low heat, stirring constantly, until the mixture thickens and comes to a simmer.
Remove from heat and pour into a bowl. Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
Refrigerate until completely chilled.
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the chilled pastry cream.
Once the puffs have cooled slightly, use a serrated knife to slice a small opening into the side of each puff.
Fill each puff generously with the cream filling using a piping bag or spoon.
Dust with powdered sugar before serving.