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+ servings
1 cream puff

Cream Puffs

The thin crispy choux crust and rich & melty creme diplomat taste incredibly delicious… happiness overload in a month!!!
Author ayacaliva
Total Time 1 hour 30 minutes
Course Choux, Choux pastry
Servings 12 pieces

Equipment

  • Seive
  • Pastry tip
  • Pastry bag
  • Tray
  • Silicone mat or Parchment paper
  • Knife
  • Pot
  • Spatula
  • Brush
  • Stand mixer with a pedal or Bowl for choux pastry
  • Stand mixer with a whisk, hand mixer or whisk for diplomat cream

Ingredients

Choux Pastry

  • 3.5 oz Water
  • 3.5 oz Milk
  • 0.1 oz Salt
  • 0.18 oz Granulated sugar
  • 3.17 oz Unsalted butter
  • 4.2 oz Cake flour
  • 7.2 - 7.76 oz Egg Set aside about 1 tablespoon from 220g and add more if needed.
  • Some Eggwash Egg : water = 1 : 1
  • Some Diced almond for topping
  • Some Granulated sugar for topping

Diplomat cream

  • 21.1 oz Milk
  • 1 pod Vanilla beans
  • 6.3 oz Granulated sugar
  • 6 yolks Egg yolk
  • 1 oz Corn starch
  • 1 oz All-purpose flour
  • a few pinches Salt
  • 1.6 oz Unsalted butter
  • 14.1 oz Heavy cream

Instructions
 

Preparation

  • * Warm up eggs to room temperature.
    * Sift flour.
    * Set a pastry tip in a pastry bag.
    * Set a silicon mat or parchment paper on a tray. 
    * Preheat your oven to 395 F | 201 C.
    making marks with a cookie cutter and flour on a silicon mat for make cream puff

Choux pastry

  • Heat water, milk, salt, sugar, and butter in a pot until it starts boiling.
    3.5 oz Water, 3.5 oz Milk, 0.1 oz Salt, 0.18 oz Granulated sugar, 3.17 oz Unsalted butter
    liquids and butter in a pot to make pate choux
  • Remove it from the heat, add flour, and mix until it forms a ball.
    4.2 oz Cake flour
    adding flour to the liquids to make pate choux
  • Heat it again at medium heat while pushing and flipping it constantly to cook evenly.
    Stop when it looks a bit looser and slightly more transparent. It usually takes about one minute with one batch. (Judge with your eyes to be more accurate!)
    cooking the flour dough to make pate choux
  • Move it to a bowl and mix the dough in a bowl until the temperature goes down slightly. (about 30 seconds with one batch)
    mixing flour dough to make pate choux
  • Add egg and mix:
    Add about ⅓ - ½ of eggs and mix well. 
    Once it looks combined, add the rest, dividing it into a few more times.
    7.2 - 7.76 oz Egg
    mixing egg in pate choux bowl
  • Pipe immediately. I piped 12 this tme.
    piping pate choux for make cream puff
  • Apply eggwash all over the surface. (& Attach diced almond and sprinkle sugar on top)
    Some Eggwash, Some Diced almond for topping, Some Granulated sugar for topping
    sprinkling diced almond and sugar on top of pate choux for make cream puff
  • 3 Steps To Bake:
    1. Bake (Preheated) at 395 F | 201 C for about 20 minutes until it puffs enough and you see dark caramelization on the surface.
    2. And lower it to 365 F | 185 C and bake for another 10-15 minutes until the caramelization gets darker and even.
    3. Turn off the heat and leave them in the oven for another 15 minutes or more to make them crispier as an option.
    * Do not open the oven door until the choux gets harden completely.
    finished cream puffs in the oven

Diplomat cream

  • Make 1.5 batches of my pastry cream, following the tips and directions. (The quantities listed here are already 1.5 times.)
    21.1 oz Milk, 1 pod Vanilla beans, 6.3 oz Granulated sugar, 6 yolks Egg yolk, 1 oz Corn starch, 1 oz All-purpose flour, a few pinches Salt, 1.6 oz Unsalted butter
    smooth pastry ceram for make cream puff
  • Whip heavy cream.
    14.1 oz Heavy cream
    whipped cream in a bowl
  • Combine pastry cream and heavy cream.
    folding pastry cream and whipped cream to make diplomat cream
  • Fill the cream.
    piping cream diplomat on top of cream puff choux

Video

Notes

How to store it:

Wrap them tightly on a tray or put them in an air-tight container and store them in the fridge for 4-5 days. Enjoy them within that day for the best taste.

Nutrition

Calories: 397kcal | Carbohydrates: 31g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 230mg | Sodium: 159mg | Potassium: 168mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 1088IU | Vitamin C: 0.2mg | Calcium: 120mg | Iron: 1mg
Tried this recipe?Let us know how it was!