How To Make Cream Puffs
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!
I hope you guys enjoyed this simple but delicious cream puffs recipe with me. Giving the recipe a 5-star ⭐⭐⭐⭐⭐ rating really helps out a lot. Please also feel free to join me in the comments section below. And feel free to share with your family and friends on social media.
I’ll see you all on the following recipe!
How To Make Cream Puffs
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)
- 1 large egg
- 1 tsp (15 ml) water
- 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
- 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]
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.
- 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.
- 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.
- 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.