Vanilla Cream Puffs (Profiteroles)
Table of Contents
Ingredients:
For the Dough:
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- 100 ml (1/2 cup) milk
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- 100 ml (1/2 cup) cold water
- 1 tablespoon sugar (20g)
- A pinch of salt
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- 80g (1/3 cup) unsalted butter
- 130g (1 cup) all-purpose flour
- 3 large eggs
For the Vanilla Custard Cream:
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- 2 large eggs
- 150g (3/4 cup) granulated sugar
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- 10g (1 tablespoon) vanilla sugar (or 1 teaspoon vanilla extract)
- 30g (2 tablespoons) cornstarch
- 400 ml (1 2/3 cups) milk
- 50g (3 1/2 tablespoons) unsalted butter
For Decoration:
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- Powdered sugar for dusting
Steps to Prepare:
- Prepare the Choux Pastry (Dough):
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- In a medium saucepan, combine the milk, cold water, sugar, salt, and unsalted butter. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
- Once the butter has completely melted and the mixture has come to a boil, remove the saucepan from the heat.
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- Immediately add the all-purpose flour to the mixture all at once. Stir vigorously with a wooden spoon or spatula until the flour is fully incorporated and the dough forms a smooth ball. This will take a couple of minutes.
- Return the saucepan to low heat and continue stirring for another 1-2 minutes to dry out the dough slightly. This helps the dough to form a smooth texture once baked.
- Transfer the dough to a mixing bowl and let it cool for about 5 minutes. You don’t want it to be too hot when you add the eggs.
- Once the dough has cooled slightly, begin adding the eggs one at a time. Add the first egg, mixing well until it’s fully incorporated before adding the next one. Continue this process with the remaining eggs. You should have a smooth and glossy dough that is thick but still slightly sticky. If the dough is too stiff, you can add a little water, one teaspoon at a time, to adjust the consistency.
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- Pipe the Pastry:
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- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone mat to prevent the cream puffs from sticking.
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- Transfer the dough into a piping bag fitted with a large round tip (or simply cut the tip off if you don’t have a piping bag).
- Pipe small rounds of dough onto the prepared baking sheet, leaving about 1 inch of space between each puff. You can make them as small or as large as you like, but typically, they are about 1-2 inches in diameter.
- Use a wet finger to gently smooth the tops of the piped dough, creating even, rounded peaks.
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- Bake the Cream Puffs:
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- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the cream puffs are golden brown and puffed up. Do not open the oven door during the first 15 minutes of baking, as this can cause the puffs to collapse.
- Once the puffs are golden and firm to the touch, remove them from the oven. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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- Prepare the Vanilla Custard Cream:
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- In a medium saucepan, whisk together the eggs, granulated sugar, and vanilla sugar (or vanilla extract). Whisk until the mixture is smooth and the sugar is dissolved.
- Add the cornstarch to the egg mixture and whisk until well combined. This will help thicken the custard.
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- Gradually pour the milk into the egg mixture, whisking constantly to avoid curdling.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly. Once the mixture begins to thicken, reduce the heat to low and continue cooking for 2-3 minutes until it reaches a custard-like consistency.
- Remove the saucepan from the heat and add the unsalted butter. Stir until the butter is completely melted and incorporated, making the custard rich and silky.
- Transfer the custard to a bowl and cover with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming. Let it cool completely at room temperature, or you can refrigerate it if you need to speed up the process.
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- Assemble the Cream Puffs:
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- Once the cream puffs have cooled completely and the custard has set, it’s time to assemble.
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- Use a sharp knife to make a small slit in the side or bottom of each puff.
- Transfer the vanilla custard cream into a piping bag and fill each puff with the custard, taking care not to overfill them. You want each puff to be filled just enough to create a satisfying bite without spilling over.
- Once all the puffs are filled, arrange them on a serving platter.
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- Decorate the Cream Puffs:
- Lightly dust the top of each cream puff with powdered sugar for a finishing touch. This adds a bit of sweetness and a professional-looking sheen to the finished dessert.
