French Cream Puffs 忌廉泡芙
Try these little French cream puffs- choux, light,airy and delicious. You can filled with pastry cream or whipped cream inside, it is soooooo delicious. It is easy to make this twice-cooked pastry, and it is the best treat for tea time or anytime!
I remember I used to eat quite a lot cream puffs when I was kid. They are so light and delicious, filled with chocolate cream, pastry cream or whipped cream….just love it! It called choux à la crème usually filled with Chantilly cream or pastry cream. So adorable, fluffy and delicate little puff. You cannot stop eating it. (This is very dangerous!)
I admit, I failed at my first attempt, I blamed the oven!!!
How to make the puff very light and airy, not doughy and would not collaspe after come out of oven. The cooking time of the dough is crucial, if you undercook it, it will not rise ; if overcook it, it will become doughy and soggy, arrrghhh we do not want this either.
Don’t be scare, as long as pay attention to the details, you will have nice, hallow, light puffs. Let’s get baking!
In a saucepan, add butter, sugar, salt and water, bring it to boil. Then remove from heat. Add flour and stir quickly with the spatula, mix well then return to heat (medium low heat). Keep stirring the dough until you see there is thin layer of the bottom of the saucepan. Remove from heat and let it cool for few minutes.
Add the eggs, one at a time, keep stirring. The batter would become thickend and would fall off from the spoon when shake it. Use the piping bag to pipe a round shape on parchment paper. Baked in preheated oven at 200C for about 20 minutes or until golden brown.
Cut off the top of the puff, pip or spoon with whipped cream, then replace the top. Dust with icing sugar to serve.
- 60g unsalted butter
- 5g sugar
- 2g salt
- 120ml water
- 75g all-purpose flour
- 150ml whipping cream or double cream
- 40g sugar
- 糖 -5克
- 鹽 -2克
- 中筋麵粉 -75克
- 淡忌廉 -150毫升
- 糖 -40克
- In a saucepan, mix butter, sugar, salt and water together Bring it to boil and remove from heat.
- Then add flour and keep stirring. Tip back to the heat , keep stirring the dough until you see there is a thin layer lf the bottom of the pan. Let it cool for few minutes.
- Stir in eggs, one at a time until well-combined. The batter would fall off from the spoon when you shake it.
- Put the batter in piping bag and pipe it on parchment paper. Dip some water of your fingers to smooth the top.
- Pop in preheated oven at 200C for about 20 minutes or until is golden brown. Cool on wire rack until completely cooled.
- (For the Chantilly Cream:)
- Beat the whipping or double cream until soft peak, then add sugar at two times. And beat until stiff peak.
- Cut off the puff top, spoon or pipe in Chantilly cream, replace the top and dust with icing sugar to serve.
- Fill the cream before served, or the puff will become soggy.
- Puffs will go soft after a while, so have to enjoy it on same day.