Cream Puffs Recipe (VIDEO) (2024)

FAQs

What is the common problem in making cream puffs? ›

Without the right consistency, they either won't rise or they won't set. Dough that's too dry won't have the steam power to lift the cream puffs, and they won't form a hollow center. Dough that's too wet won't be able to harden in time to hold that puffed shape.

You can use half water and half whole milk. The milk will give the final pastry a richer color, but don't use only milk. Water creates the steam which makes the pastry rise.

In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip. Once cream puffs are completely cooled, fill them with cream.

Troubleshooting Cream Puffs and other Pastries

There's still steam inside, and when you let it all escape before the pastry has cooled your dough might deflate. Boiled the water, butter, and sugar for too long. If there is too little water in your choux, there won't be enough steam to help the puffs inflate.

Refrigeration Method

Cream puffs should be placed in an airtight container after they have completely cooled to room temperature. In the refrigerator, these containers help prevent condensation from forming, which can make the puffs soggy. The refrigerator is suitable for keeping cream puffs fresh for up to 24 hours.

There are multiple reasons why cream puffs may deflate. The first cause is undercooking. When preparing dough on the stovetop, be sure to keep cooking and stirring until a film forms on the bottom of the saucepan. Another cause of flat cream puffs is lowering the temperature during baking.

The verdict: While separating the cream puff into two open faced halves seems to be the cleanest, most popular way to consume the pastry, really just do what you want. After all, what's a good meal without a good mess? And as for our Bubbler Talk question asker Beth, she eats her cream puff in two pieces.

We usually recommend consuming the cream puffs the same or next day, after 2 days they will start to become soggy, especially if your refrigerator has a lot of humidity in it.

You don't need to use a pastry bag to make cream puffs, you can just use an ice cream scoop or even two spoons to portion out the dough on a baking sheet.

What is the paste or thick batter used to make cream puffs? ›

Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! It only takes about 10 minutes to prepare and the options for filling and shaping are endless.

The dough needs enough flour to give it structure to properly rise and hollow out. The solution is to use enough flour so that the dough is thick enough. Second, your cream puffs or choux pastries may not hollow out because the baking temperature is too low to start.

Every oven is different and the baking time can vary significantly from an oven to the other. So try not to rely on the baking time too much. Instead, monitor the oven closely. Once your choux have puffed and have become golden brown, they are ready to use!

The freezer helps to keep them nice and fresh. To freeze the cream puffs, place them on a sheet pan and freeze for about 30 minutes, then transfer to an airtight container and store in the freezer until ready to use.

Water and butter: fats provides tenderness to the cream puff. However, too much fat will interfere with gluten production making your cream puff collapse. It is important to bring the water and butter mixture to a full boil before adding the flour as heat is necessary to swell the starch granules in the flour.

The Pâte à Choux is too Runny

To start, there may be too much liquid in the dough or not enough flour. Either problem will result in a dough with a thin consistency. What is this? Another cause of a runny choux is letting the dough cool too long before adding the eggs.

Too much moisture in dough from the eggs.

If you've used too many eggs in your pastry dough, water in the egg yolk will start to separate from the yolk. Once the pastry is baking in the oven, this water then evaporates, causing the structure of the pastry to tighten up and shrink.