Ingredients for Souffles De Crme Cream Puffs
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How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
17g
Fat
21g
Carbs
3g
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