Cream Puffs

Pillowy cream puffs filling with cream patisserie to wow your family or guests for whatever occasion calls. Get creative with other fillings you dream up! 

Download a printable version of the recipe here.

Cream Puffs

Yield: 18 cream puffs 

*This recipe calls for the use of BSM Test Kitchen Pâte à Choux pastry. The below pastry cream recipe is slightly thicker so that it may hold its shape when using any preferred piping pastry tip.

Ingredients:

1 lb. pâte à choux pastry (See BSM Test Kitchen recipe) 

Pastry cream:

680g whole milk

100g cane sugar

4 large egg yolks

25g BSM All-Purpose Premium flour

50g cornstarch

4g fine sea salt

10g vanilla extract or vanilla bean paste

80g unsalted butter (cold, diced into cubes)

Confectioner’s sugar for dusting

Pastry cream:

Make ahead of time to allow the pastry cream to completely cool.

In a small sauce pot, add the milk. In a medium bowl, combine all of the remaining ingredients except for the butter and vanilla extract. Add a splash of the milk from the pot to the bowl of ingredients to loosen. Whisk the ingredients until the mixture emulsifies and is pale yellow. Meanwhile, heat the remaining milk just until it starts to simmer. Temper the milk by pouring it slowly into the mixture while whisking vigorously. Add the uncooked pastry cream back into the pot, and whisk continuously over medium until it becomes very thick. Remove from heat immediately and whisk in the cold butter and vanilla extract. Use a spatula to scrape the pastry cream into the bowl and place it over an ice bath. Continue to whisk over the ice bath until it cools down. Place a piece of plastic wrap directly over the pastry cream to prevent a skin, and place into the fridge to chill for at least 2 hrs. or overnight before using.

Pâte à choux:

Preheat an oven to 400°F.

Place the pate à choux into a pastry bag, and pipe 2 ½ inch rounds in a circular motion onto a parchment-lined baking pan. See video here for tutorial. Go back over with a finger dipped in water to press the “peaks” down. Bake for 25 min or until golden brown. Turn the oven off, and leave the oven door ajar to allow the puffs to continue to dry. Allow the puffs to completely cool before removing the “caps” on top. Pipe the pastry cream into each hollowed puff, and place the cap back on top. Garnish with confectioner’s sugar over each cream puff or pipe a dollop of pastry cream and garnish with fresh edible spring flowers! Enjoy!