Additionally known as a profiterole, the cream puff is pâtisserie’s crowning achievement of simplicity. Buttery, light-as-air dough bakes into fluffy rounds with a fragile hole heart, begging to be full of luscious crème mousseline. Mud with confectioners’ sugar and pile them excessive; take pleasure within the uncomplicated perfection.
Cream Puffs
Makes about 30 cream puffs
- ½ cup plus 1 tablespoon (127 grams) unsalted butter
- ½ cup (120 grams) water
- ½ cup (120 grams) entire milk
- 2 teaspoons (8 grams) granulated sugar
- ½ teaspoon (1.5 grams) kosher salt
- 1¼ cups (156 grams) all-purpose flour
- 5 giant eggs (250 grams), room temperature
- 1 giant egg white (30 grams), room temperature
- Vanilla Crème Mousseline (recipe follows)
- Garnish: confectioners’ sugar
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Preheat oven to 375°F (190°C). Utilizing a everlasting marker and a 2-inch spherical cutter as a information, draw 30 circles onto 2 sheets of parchment paper. Flip parchment over, and place on 2 baking sheets.
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In a medium saucepan, soften butter over medium warmth. Add ½ cup (120 grams) water, milk, granulated sugar, and salt; convey to a boil. Utilizing a picket spoon, stir in flour. Cook dinner, stirring always, till a pores and skin types on backside of pan, 1 to 2 minutes. Switch combination to the bowl of a stand mixer fitted with the paddle attachment. With mixer on low pace, beat till dough is heat to the contact, about 1 minute. Add eggs and egg white, one by one, beating till mixed.
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Switch batter to an 18-inch piping bag fitted with a ½-inch spherical tip*. Place piping tip in heart of 1 drawn circle. Maintain tip perpendicular ½ inch above parchment paper. Holding tip stationary the complete time, apply even stress till batter reaches edges of drawn circle. Cease making use of stress, and elevate up. Moist your finger with water, and press down tip to create a clean prime. Repeat with remaining batter.
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Bake for quarter-hour. Rotate pans, and bake till totally puffed and deep golden brown, about 10 minutes extra. Let cool fully on wire racks.
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Utilizing a ¼-inch spherical piping tip, poke a gap in heart of backside of every puff. Insert a skewer into gap, and transfer it round to make sure cream will fill complete puff. Fill a pastry bag fitted with identical tip with Vanilla Crème Mousseline. Place piping tip into gap, and apply mild stress to fill. Repeat with remaining puffs and Vanilla Crème Mousseline. Mud with confectioners’ sugar, if desired. Serve instantly, or refrigerate till able to serve. Finest served identical day.
*We used a Wilton 1A Spherical Tip for piping and an Ateco #802 Plain Piping Tip for filling.
Vanilla Crème Mousseline
- 3 cups (720 grams) entire milk
- 1 cup (200 grams) granulated sugar, divided
- 1 vanilla bean, break up lengthwise, seeds scraped and reserved
- 8 giant egg yolks (149 grams)
- ¼ cup plus 3 tablespoons (56 grams) cornstarch
- ¼ teaspoon kosher salt
- ¼ cup (57 grams) unsalted butter, softened
- 1½ cups (340 grams) unsalted butter, room temperature
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In a big saucepan, whisk collectively milk, ½ cup (100 grams) sugar, and vanilla bean and reserved seeds. Warmth over medium warmth till steaming. Discard vanilla bean.
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In a big bowl, whisk collectively egg yolks, cornstarch, salt, and remaining ½ cup (100 grams) sugar. Steadily add heat milk combination to egg combination, whisking always. Pour combination again into saucepan, and prepare dinner over medium warmth, whisking always, till thickened and boiling, 4 to five minutes. Pressure combination by means of a fine-mesh sieve into a big bowl. Stir in softened butter in two additions. Cowl with a chunk of plastic wrap, urgent wrap immediately onto floor of pastry cream to stop a pores and skin from forming. Refrigerate till an instant-read thermometer registers 65°F (18°C) to 70°F (21°C), 2½ to three hours.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat room temperature butter at medium pace till clean, about 1 minute. Take away pastry cream from fridge, and whisk to clean. (At this level, butter and pastry cream ought to be identical temperature.) With mixer on low pace, slowly add pastry cream to butter, letting every addition totally incorporate earlier than including the following, stopping to scrape sides of bowl as wanted. Use instantly.
