How To Make Cream Puffs
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How To Make Cream Puffs? Cream Puffs are classic French dessert that are so easy to make. This is a minimal effort, maximum yum recipe! My cream puffs are filled with chocolate hazelnut pastry cream, which is pipeable, making them even cuter and more impressive. Topped with chocolate ganache and toasted hazelnuts. What are you waiting for? Go make them!
Nick’s favorite thing…
I love how cute these are. They’re so delicious they are and they’re so easy they are to make! I have a soft spot for French pastries and choux pastry is no exception. It’s possibly he easiest thing to make. And the best part? You can fill it with anything you like! These ones are filled with a chocolate hazelnut pastry cream.
What do cream puffs taste like?
The choux pastry is only slightly sweetened, but incredibly light. The pastry cream is nutty and chocolatey and the topping is indulgent and crunchy with those toasted hazelnuts on top. Basically flavor and texture wise, these are a pure treat!
What are the ingredients I need for cream puffs?
- Unsalted butter – You can use salted if you wish, just leave out the salt in the choux pastry.
- Salt – I used fine salt.
- Sugar – I used granulated sugar for the choux pastry.
- All-purpose flour – also known as plain flour.
- Eggs – I used large eggs. When using eggs for the choux pasrty, it’s all about feel and texture. You may not need all the eggs. So what you’re looking for is a sticky dough that stretches without breaking in between two fingers. Take a look at the video on youtube for a reference of what I’m talking about.
- Hazelnuts – if you can, buy skinless ones otherwise you can roast and skin them yourself by adding to a baking tray and baking for 15 minutes in the middle rack of the oven on 160C / 320F. Wrap nuts in a clean kitchen towel and let them steam for a minute then rub nuts in the towel to loosen the skins.
- Corn starch – also known as corn flour is used to thicken the pastry cream. You can use arrowroot starch in it’s place.
- Heavy cream – this is the type of cream you use for whipping.
- Vanilla bean paste – or Vanilla extract. I have a great recipe here for it if you’d like to try your own!
- Hazelnut spread – it doesn’t have to be Nutella, it can be any brand you choose.
- Dark chocolate – I used Nestle melting buttons.
- Brown sugar – light or dark will work.
My Top Tips!
- When using eggs for the choux pasrty, it’s all about feel and texture. You may not need all the eggs. So what you’re looking for is a sticky dough that stretches without breaking in between two fingers. Take a look at the video on youtube for a reference of what I’m talking about.
- Hazelnuts – if you can, buy skinless ones otherwise you can roast and skin them yourself by adding to a baking tray and baking for 15 minutes in the middle rack of the oven on 160C / 320F. Wrap nuts in a clean kitchen towel and let them steam for a minute then rub nuts in the towel to loosen the skins.
Other French Recipes You Might Like!
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How To Make Cream Puffs
Nutella cream puffs made of French choux pastry balls filled with Nutella pastry cream.Topped with chocolate and toasted hazelnuts.
Serves 20
Ingredients
Pat A Choux
- 1 cup / 250 ml water
- 1/2 cup / 125 g unsalted butter, chopped
- 1/2 tsp salt
- 1 tsp sugar
- 1 cup / 150 g all-purpose flour
- 4 large eggs
- 1 cup / 200 g hazelnuts, (plus extra to sprinkle)
Egg Wash
- 1 large egg
- 1 tsp / 15 ml water
Pastry Cream
- 6 large egg yolks
- 4 tbsp sugar
- 2 tbsp all-purpose flour
- 2 1/2 tbsp corn starch
- 1 cup / 250 ml heavy cream
- 1 tsp vanilla bean paste
- 3/4 cup / 185 g butter, cold and cubed
- 1/4 cup / 60 g chocolate hazelnut spread
Chocolate Hazelnut
- 2 cups / 400 g dark chocolate
- 1 cup / 250 ml heavy cream
- 1/2 cup / 100 g brown sugar
- 1 tbsp unsalted butter
Learn How To Make it! [VIDEO]
Instructions
Pat A Choux
- Preheat your oven to 200°C/ 375°F. Line two baking trays with baking paper or a silicone baking mat.
- Add the butter, sugar, salt, sugar and water to a medium sized saucepan and bring to a gentle boil.Add the flour in and quickly stir using a wooden spoon. Continue stirring until a film forms on the bottom of the pan, about 30-60 seconds.
- Transfer the dough to a large mixing bowl and allow to cool for 5 minutes. Add one egg and mix into the dough using a wooden spoon or electric hand mixer. Repeat with the remaining eggs.
- Add the pate a choux pastry to a large piping bag fitted with a 1.2cm (1/2 inch) star tip. Pipe 18-20 rounds of pastry, about 2cm in width (3/4 inches wide) keeping them 4cm (1 1/2 inches)apart.
Egg Wash
- To make the egg wash add the egg and water into a small mixing bowl and whisk until well combined. Gently brush the eclairs with the egg wash. If you have any bits at the ends of your éclair strips that are sticking up you can dip your finger in the egg wash and smoothen them out. That’ll ensure they rise evenly.
- Bake for 30 minutes or until the eclairs are golden brown. Let them cool on wire racks.
Pastry Cream
- In a large mixing bowl, mix the yolks, vanilla bean paste and the sugar and whisk until well combined and the mixture lightens in color. Add the cornflour and plain flour and stir until mixture is smooth Add 1/3 of the hot cream and stir well. Then slowly add the rest of the cream while stirring
- Microwave for 1 minute at a time, stirring each time until mixture thickens and becomes smooth. You should be able to run your finger along the back of a spoon and it will be thick enough to not come back together.
- Add the cold butter cubes and stir until well combined. Transfer custard to a bowl, cover with plastic wrap and refrigerate for at least 3-4 hours or overnight to allow it to completely set.
- Once chilled and set, use a spatula to mix before adding chocolate hazelnut spread. Mix until evenly combined.
Hazelnuts
- To prepare the hazelnuts, add to a baking tray and bake for 10 minutes on 200°C / 375°F. once baked allow to cool for 10 minutes before
- Use a sharp serrated knife to cut each cream puff in half. Fit the end of a piping bag with an open star tip and pipe a swirl of pastry cream on the bottom halves of the puffs. Then pipe some more chocolate hazelnut spread on top. About 1/2 tsp on each cream puff. Add another swirl on pastry cream on top and sandwich with the other half of the cream puff. Finish with a drizzle of chocolate ganache and chopped toasted hazelnuts.
Notes
Storage
Cream Puffs can be stored in an airtight container for up to three days. You can also freeze them before filling and thaw for 10 minutes before filling and serving.
Nutrition
Calories : 327kcal
Carbonhydrates: 27g
Protein: 5g
Fat: 23g
Saturated Fat: 12g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 8g
Trans Fat : 1g
Cholesterol: 76mg
Sodium: 90mg
Potassium : 229mg
Fiber: 3g
Sugar : 15g
Vitamin A: 435IU
Vitamin C: 1mg
Calcium: 52mg
Iron: 3mg
Nutrition Disclosure
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4 comments
Perfect, delicious
Super delicious
Yummmmy!!!!
I have tried the cream puffs recipe from your book Sugar Rebels. The best… Very delicious 👍