Description
Profiterole lovers will adore this classic Italian Cream Puffs recipe, showcasing delicate choux pastry filled with silky pastry cream. Elegant desserts like these highlight European culinary traditions while inviting you to savor each delightful bite.
Ingredients
- 2 cups (480 mL / 16 fl oz) whole milk
- ½ cup (100 g / 3.5 oz) granulated sugar
- 4 large egg yolks
- 1 cup (240 mL / 8 fl oz) water
- ½ cup (115 g / 4 oz) unsalted butter
- 1 cup (125 g / 4.4 oz) all-purpose flour
- 4 large eggs
- 3 tbsps (24 g / 0.8 oz) cornstarch
- 1 tsp vanilla extract
- ¼ tsp salt
- zest of 1 lemon (optional)
- powdered sugar
- candied cherries or fresh berries
Instructions
- Preparation: Organize a pristine culinary workspace and heat the oven to 400F (200C), positioning a parchment-lined baking sheet for pastry crafting.
- Dough Foundation: In a saucepan, merge water, butter, and salt, bringing the liquid to a rolling boil. Swiftly reduce heat and vigorously incorporate flour, stirring until the mixture transforms into a smooth, cohesive dough ball that cleanly separates from pan edges.
- Dough Refinement: Allow the dough to rest and cool for 5 minutes. Introduce eggs individually, thoroughly blending until the mixture achieves a luxurious, glossy consistency.
- Pastry Shaping: Transfer the pillowy dough into a piping bag with a large star tip, elegantly forming 3-inch circular mounds onto the prepared baking surface.
- Baking Process: Bake for 25-30 minutes, maintaining a closed oven to ensure perfect golden-brown puffiness. Transfer to a wire rack for complete cooling.
- Custard Creation: Gently heat milk until steam emerges. Whisk sugar, egg yolks, and cornstarch into a silky smooth base, gradually tempering with hot milk while continuously stirring.
- Custard Finishing: Return the mixture to the saucepan, cooking and whisking until substantially thickened. Remove from heat, infusing vanilla extract and optional lemon zest. Shield with plastic wrap directly touching the surface and refrigerate until thoroughly chilled.
- Assembly: Carefully slice each cooled puff horizontally. Generously pipe the chilled pastry cream onto the bottom half, crowning with the corresponding top section.
- Presentation: Finish by dusting with powdered sugar and adorning with a vibrant candied cherry or fresh seasonal berry.
Notes
Precision in Dough Consistency: Ensure the choux pastry dough is smooth and glossy, with eggs fully incorporated to create light, airy puffs that rise perfectly without deflating.
Temperature Control Matters: Keep oven door closed during baking to maintain consistent heat, preventing puffs from collapsing and ensuring a crisp, golden exterior with a soft interior.
Filling Technique Mastery: Chill pastry cream completely before filling to maintain structural integrity and prevent soggy pastry shells, creating a clean and professional presentation.
Dietary Adaptation Options: Substitute whole milk with almond or coconut milk for lactose-free version, use gluten-free flour blend for celiac-friendly cream puffs, and experiment with sugar alternatives for reduced-sugar diet requirements.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 170
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 75 mg