Cream Puff, Profiterole, Eclair Recipe (whatever you call them, they’re delicious!)

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I rarely bake anything other than cookies anymore, but binge-watching episodes of The Great British Baking Show has inspired me to break out the old binder of recipes from my culinary school days! One of my favorite things to bake (and eat!) are these cream puffs, made with choux pastry, filled with vanilla pastry cream and topped with a chocolate glaze. So yummy!!

I will warn you, this is not a quick and easy recipe, but it’s well worth the trouble! I find that it works best to make the pastry cream first and allow it to cool completely while making the choux pastry. That way, if you don’t have time to make both components (for example, if your 4 month old baby wakes up from her nap and you can’t get back into the kitchen for the rest of the day), you can store the pastry cream in the fridge and finish the choux later. 

The recipes are written in weight rather than volume because it’s more accurate to measure this way. If you don’t already have one, it’s definitely worth it to buy a small scale to have in your kitchen! You can purchase one for as little as $10 on Amazon.

These delicious little puffs are also known as profiterole. You can make eclairs with this recipe by piping the choux pastry into an elongated shape instead of rounds before baking.

Cream puff, profiterole, eclair recipe

Pastry cream and choux pastry recipes adapted from The Culinary Institute of America.

This recipe yields about 45 cream puffs.

Pastry Cream

  • 16 oz (454 g) Milk
  • 4 oz (113 g) Sugar
  • 3 Eggs
  • 1.5 oz (43 g) Cornstarch
  • Pinch of salt
  • 1.5 oz (43 g) Butter
  • 1 teaspoon (5mL) Vanilla Bean Paste

Combine 2 ounces of sugar with the cornstarch in a medium bowl. Add a splash of milk and all 3 of the eggs. Mix well.

Combine the rest of the milk and sugar with the salt in a saucepan and bring the mixture to a full boil.

Temper the eggs by slowly pouring the hot milk into the egg mixture while whisking constantly.

Return the mixture to the saucepan and whisk constantly until the pastry cream thickens. Keep a close eye on it because it’s very easy to accidentally scramble the eggs at this point!

Remove the pan from the heat and stir in the butter and vanilla.

Pour the pastry cream into a bowl or shallow pan (for faster cooling) and cover the surface with plastic wrap to prevent a skin from forming. Chill the pastry cream in the refrigerator.

Make the choux pastry.

—-

Choux Pastry

  • 8 oz (237 mL) Water
  • 1/8 oz (18 g) Salt
  • 1/8 oz (18 g) Sugar
  • 1/4 oz (7 g) Butter
  • 4 3/4 oz (135 g) Flour
  • 4 Eggs
  • 1 egg + a splash of milk for egg wash

Heat water, salt, sugar, and butter in a saucepan until the butter is melted. Add the flour and stir until the dough pulls away from the sides and forms a ball.

Remove the pan from the heat and add the eggs, one at a time, until the dough forms a “V” shape when the spoon is lifted from the pot.

Place the dough into a pastry bag with a large round tip (or just cut a hole in a zip-top bag) and pipe rounds that are a little smaller than a ping-ball on a pastry-lined baking sheet. Brush the rounds with the egg wash and allow them to sit at room temperature for 30 minutes.

Preheat the oven to 425°F (218°C). Brush the rounds again with the egg wash and place them into the oven. Reduce the temperature to 375°F (190°C) and bake for about 30 minutes or until the dough has puffed up and has a golden brown color. Allow the puffs to cool completely, then poke a hole on the bottom of each one to fill them with pastry cream (a chopstick works well!).

When you’re ready to fill the puffs, remove the pastry cream from the fridge. It will be very firm, so it’s a good idea to blend it with a hand mixer to loosen it up. If you want to lighten it up further, you can add a splash of milk like I did, or even fold in some whipped cream.

Fill the puffs with pastry cream using a pastry bag with a small round decorating tip. Or, you can use a pastry injector, which is my new favorite tool! I found this out yesterday when I broke into my daughter’s baking kit that she got for Christmas. I was supposed to save for her to use when she’s old enough, but since ALL of my baking and decorating tools are at my studio, I was in a bind! So, I took the tiny hot pink and lime green pastry injector out of the box. It worked like a dream! Thanks, Olive! I’ll give it back in 4-5 years 😉

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Once the puffs are filled, dip the tops into a chocolate glaze. I used this recipe from Betty Crocker that contains chocolate chips, corn syrup, and butter.

In case you missed seeing me make these little yummies on my Instagram story yesterday, I’ve uploaded the clips here!

This post contains affiliate links.

Book Signing in Englewood, New Jersey

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Come say hello and enjoy some refreshments at my book signing at Jewel Spiegel Gallery in Englewood, New Jersey on May 6th! If you have a moment, please head over to my Facebook page to let me know if you’ll be coming. I hope you see you there!

We’ll have books available for sale at the event, but if you can’t make it, or if you just want to get your copy ahead of time, you can purchase the book here in my shop.

Beauty and the Beast Inspired Cookies

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When I was a kid, My favorite part of the animated Beauty and the Beast movie had to be Belle’s beautiful dress! I spent a lot of time drawing all of that draping fabric and trying to get the shading just right! It’s a lot easier to get that three dimensional effect now that I work with royal icing 🙂

While watching the trailer for the new movie coming out this week, I spotted some gold filigree on Beast’s tuxedo jacket, so I included a filigree design and gold luster dust on my cookie interpretation. The roses are piped with stiff consistency royal icing (I used red from the Wilton Color Right set to get that bright shade) and a petal tip 101. You can find a detailed tutorial on how to pipe roses in my downloadable lessons available here in the shop

Here’s what you’ll need to make these Beauty and the Beast cookies:

Music courtesy of Audio Network: https://www.audionetwork.com/browse/m/track/icing-on-the-cake_135266

Click on the images below for more cookie projects!                              

 

Shimmery Shamrock Cookie Time Lapse

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I just received a few jars of the super shiny and FDA approved Roxy & Rich luster dusts from my sweet friend Hillary of The Cookie Countess. These dusts are seriously awesome!

Since St. Patrick’s Day is right around the corner, I thought I’d try out the Emerald Green luster dust on some shamrock cookies. You can browse all of the colors of luster dust, “fondust” petal dust, and sparkle dust here at TheCookieCountess.com.

Here’s what else you’ll need for this project:


Music courtesy of Audio Network: https://www.audionetwork.com/browse/m/track/tiny-tim_61532

Click on the images below for more cookie projects!                              

Want to learn more about decorating cookies with royal icing? Order my new book!

This post contains affiliate links.