Submission from my aunt! These cream puffs were sooooo yummy and the little strawberry fish was absolutely adorable. She did a lot of research and this is easy to follow. (Thank you, aunty~!) Enjoy the recipe!
Choux Crème /Cream Puffs Recipe
The recipe looks long and complicate but it’s not that bad and not hard to follow. I’m trying to give you all the tips and hints based on my experience. My first try was a success and the cream puffs were delicious. I would recommend that you watch the videos (all 3 ) below at your leisure and in advance of the day you are going to make it. Get all the ingredients ready and make sure you have a good 2 – 3 hours leisure time if you want to make this for the first time. It took me about 2 hours for the whole thing for my first batch. You can also make this in 2 separate sessions so it won’t be so tiring when you do it the first time. Do the crème part the day before and put it in the refrigerator.
It’s best if you have parchment/wax paper or use foil to line the tray when you bake the puffs to save you a lot of work cleaning the tray.
Berries of any kind (strawberry, blackberry, blue berry). Confectionery (powder) sugar.
Bon Appetit! Let me know how yours turn out. Best to send over some for taste test.
YouTube 1: Cream Puffs recipe and instructions from JoyOfBaking ( 19 minutes ) http://www.youtube.com/watch?v=WhoIS29h_wU&feature=youtube_gdata_player There are 2 parts, the puffs (part 1 a) and the whipped cream instructions (part 1b).
Ingredients for Cream Puffs ( will make 12 )
½ cup of all purpose flour
½ teaspoon of sugar
A pinch of salt (no more than 1/8 teaspoon)
½ cup of water at room temperature
4 table spoons of butter (1/2 a stick). Cut it in small cube and rest at room temperature
Optional: confectionery (powder) sugar for final touch
Ingredients for whipped cream:
1 cup of heavy (or whipped cream)
1.5 tablespoons of sugar
½ teaspoon of vanilla extract
NOTE: put the bowl and whisk wire in the frig for at least 15 minutes to make sure it’s cold before whipping the cream so you get stiff peak of the cream
I followed the Cream Puffs recipe from the Joy of Baking on Youtube but minor modifications of the instructions and for the cream filling.
1. Baking instruction: Pre-heat oven to 420 F (hers was 400 F). Bake at 420 for 15 minutes
Then lower to 350 F (same as hers) and continue to bake for another 30 minutes.
It’s important you don’t open the oven door during the entire baking time or the puffs will deflate.
2. Egg wash on the puffs is optional. I did not brush the shell with egg wash and the color still comes out perfect. The egg wash will probably give a shinier finish but I didn’t want to do another step and more things to wash J.
3. I followed her instructions to make the whipped cream in this youtube video but this is only half of the cream recipe. I use other recipe below (Pastry Cream Recipe video) to make the pastry cream. Then combine the whipped cream and the pastry cream to make the cream filling.
YouTube 2: Pastry Cream by Joy of Baking
Ingredients for Pastry Cream
1 and ¼ cup of milk (whole or 2 percent, I used 2 percent)
½ vanilla bean or 1 teaspoon or vanilla extract is fine
3 large egg yolks at room temperature
¼ cup of sugar
2 tablespoon of flour
2 tablespoon of corn starch flour
A pinch of salt ( no more than 1/8 teaspoon)
I did not add Grand Marnier (orange-flavored cognac liqueur) or Brandy in the pastry cream since I didn’t have it handy.
Choux Crème (will give you enough for 24 puffs)
The Cream Filling I used for my cream puffs are a mix of the whipped cream and pastry cream above.
The ingredients above will give you quite a bit of cream, enough for 2 batches of puffs (24 puffs).
I folded the whipped cream (from YouTube 1b above) with the Pastry Cream (YouTube 2 above). You could have used just whipped cream or just pastry cream but I think mixture of both is best, not too light nor too heavy.
I got this inspiration from this Japanese pastry video but this video does not tell you the portion of each ingredients
YouTube 3 for reference how to make Choux Crème: http://www.youtube.com/watch?v=kYHGO4rvelo&feature=youtube_gdata_player