Cream puffs / profiterole with cream filling
Fluffy choux pastry and airy cream – cream puffs look simply delicious and are heavenly tasty. Whether with fresh berries, chocolate or powdered sugar – they are a treat in themselves. According to this recipe you can make cream puffs yourself. By the way, it's not difficult at all, and you only need a few ingredients.
Servings 50 pieces
Equipment
- piping bag
Ingredients
for the dough
- 75 g butter (room temperature)
- approx. 7 eggs (size L)
- 375 ml water
- 225 g flour
- 1/2 tsp salt
for the filling
- 800 g cream
- 80 g powdered sugar
- 8 g vanilla sugar
for sprinkling (alternative)
- powdered sugar
Instructions
Prepare the dough (note the tips and tricks at the top of the post)
- Put softened butter, water and salt in a saucepan and boil just briefly, stirring constantly. (The butter must be melted before boiling).
- Take the saucepan off the heat, immediately add flour and mix briskly with a wooden wooden spoon until a large ball of dough has formed.
- Put the saucepan back on the stove and heat the dough, stirring and turning constantly with a wooden spoon, for about 1 minute, until the dough has separated from the bottom of the saucepan as a dumpling, leaving a white layer of starch there.
- Take the saucepan off the heat, transfer the dough to a clean mixing bowl and let it cool to lukewarm.
- Stir eggs into the batter, one at a time, until it is shiny and clings to the wooden wooden spoon in peaks. It is best to whisk the last egg in a small bowl and add just enough of it to the dough until it has the right consistency. The batter should be creamy, definitely not runny or firm.
- Fill the dough into a piping bag with a hole nozzle or star nozzle and pipe small dough dots and / or slightly larger dough rosettes onto a baking sheet lined with baking paper, leaving enough space between them.
- Bake the cream puffs in a preheated oven at 200 °C for about 20 - 25 minutes until golden brown. Let the small cream puffs cool completely. Cut off the tops of the larger profiteroles while they are still warm and let them cool completely as well.
Preparation of the cream
- Whip the cream, powdered sugar and vanilla sugar until stiff.
Filling the cream puffs
- Fill the small cream puffs with the cream by putting the cream into a piping bag with a thin, long nozzle, then inserting the nozzle into the side of the choux pastry and squirting the cream into the cavity. Fill the larger cream puffs with the cream as well, by filling the cream into a piping bag with a star nozzle, piping it onto the bottom pastry part in a circle and placing the lids on top.
- Chill the filled cream puffs for a few hours and sprinkle with powdered sugar if desired.
Notes
- Boil the milk with butter very briefly. In this case, the butter must be melted before boiling.
- Immediately add flour in one go to the milk-butter mixture as soon as it is removed from the heat and stir briskly and thoroughly.
- Make sure to burn the dough dumpling, i.e. heat it in the saucepan, stirring and turning constantly, until it comes off the bottom of the saucepan as a dumpling, leaving a white layer of starch there.
- Add eggs to the first cooled (about to lukewarm) burnt mass.
- The amount of eggs is only approximate in the recipe. Add eggs one at a time to the batter, stirring the batter each time with a wooden spoon until it has a homogeneous consistency. Once the choux pastry shines and hangs in peaks on the wooden cooking spoon, it is ready and you don't need to add any more egg.
- Don't take the cream puffs out of the oven too soon. They are done baking when they have turned a golden brown color. Do not open the oven door under any circumstances while they are baking.
- Use cold cream for the filling.
- Adjust the amount of powdered sugar for the filling to taste.
- Note the detailed tips and tricks for making cream puffs yourself at the top of the post.