Crème Pâtissière Puff Recipe

As usual, I brought some of the puffs for my colleagues to try and I’m so glad they like them so I’m sharing the recipe here for those who like to give it a try!

Choux Pastry
Store the shells in an airtight container at room temperature for up to 1 day, or make them ahead and freeze for up to 1 month. 

What you need :
125ml milk
125ml water
90g unsalted butter, cut into 1/2-inch pieces
1/4 tsp salt
155g unbleached all-purpose flour
4 eggs

What to do :
1. In a saucepan over medium-high heat, combine the milk, water, butter and salt and bring to a full boil. When the butter melts, remove the pan from the heat, add the flour all at once and stir vigorously with a wooden spoon until blended. Return the pan to medium heat and continue stirring until the mixture pulls away from the sides of the pan and forms a ball. Remove from the heat and let cool for 3 to 4 minutes, or to 140°F on an instant-read thermometer.

2. Meanwhile, in a small bowl, whisk 1 of the eggs. When the batter has cooled, add the egg and beat with the spoon until incorporated. Whisk each of the remaining eggs one at a time, then stir into the batter. After each egg is added, the mixture will separate and appear shiny but will return to a smooth paste with vigorous beating. Let the paste cool for about 10 minutes before shaping.

3. Position 2 racks evenly in the oven and preheat to 200 degrees. Line 2 half-sheet pans with parchment paper or aluminum foil.

4. To shape small puffs (ideal for profiteroles), fit a pastry bag with a 3/16-inch plain tip and fill the bag with the paste. For each puff, pipe about 1 tsp. of the paste onto a prepared pan, forming a mound about 1/2 inch in diameter. Space the mounds at least 2 inches apart to allow for expansion.

5. To shape large puffs (ideal for cream puffs), fit a pastry bag with a 5/8-inch plain tip and fill the bag with the paste. For each puff, pipe about 1 Tbs. of the paste onto a prepared pan, forming a mound about 2 inches in diameter. Space the mounds at least 2 inches apart to allow for expansion.

6. To shape logs (ideal for éclairs), fit a pastry bag with a 3/4-inch plain tip and fill the bag with the paste. Pipe out logs 4 inches long and 1 inch wide. Space the logs at least 2 inches apart to allow for expansion.

6. Bake the puffs for 15 minutes, then reduce the heat to 180 degrees and continue baking until golden brown, 5 to 10 minutes more for the small puffs and 15 to 20 minutes more for the large puffs and logs.

7. Remove from the oven and immediately prick the side of each puff or log with the tip of a sharp knife. Return to the oven, leave the oven door open and allow the pastries to dry out for 10 to 15 minutes. Transfer the pans to wire racks and let the pastries cool completely on the pans before filling. Makes about 40 small puffs, 15 large puffs or 10 logs.

Adapted from Williams-Sonoma,Essentials of Baking,by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas (Oxmoor House, 2003).

Note :
– I did not prick the puff, I merely leave the oven door open for 15 mins before removing them.

Crème Pâtissière
What you need :
250g milk
50g egg yolk (approximately 4)
45g caster sugar
10g cake flour
12g custard powder
20g unsalted butter
1 tsp vanilla essence

What to do :
1.  Boil milk in a saucepan under low fire till bubbles appear.
2. While the milk is boiling, beat egg yolk and caster sugar well till sugar dissolved.
3. Add in cake flour and custard powder, mix well till no flour is seen.
4. By now the milk should be boiling, add in vanilla essence and give it a good stir.
5. Pour 60% of the milk into the egg yolk mixture and mix well.
6. Pour the egg yolk mixture back into the saucepan (with the remaining milk) and switch to medium fire.
7. Whisk the mixture well while boiling ensuring that the mixture is not burnt. The mixture will start to thicken and once bubbles are seen, keep stiring for another min, the mixture should look glossy, smooth and creamy now.
8. Remove from fire and whisk in butter till melted.
9. Press the mixture through a sieve with the back of the spoon.
10. Leave aside to cool and store in fridge before piping into the puff.

Note :
I find that it’s not necessary to “sieve” thru the mixture if you have stir well when adding the flour.

Source : 顶尖蛋糕师傅的西点小泡芙

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About Elyn

The joy of baking is seeing how much people enjoy them. I would love to offer these "joy" to you so drop me a note and we can discuss!
This entry was posted in Baking, Cakes, Recipes. Bookmark the permalink.

One Response to Crème Pâtissière Puff Recipe

  1. Lousy Baker says:

    Hi Elyn, thanks for sharing the recipe. It’s very detailed with all the piping tips. Thanks!

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