GoldenDelights

Chantilly cream puffs

This is something truly nostalgic. On special occasions, my dad used to buy pastries for Sunday lunch, and these cream puffs were my absolute favorite. The best was when he would come home with pastries even if it was not a special occasion, and the thought of those days still lights up my day.

Ingredients

Pâte à Choux

Craquelin

  • Milk 50g
  • Water 38g
  • Butter 40g
  • Granulated sugar 2g
  • Salt 1g
  • Flour 50g
  • Eggs 88g
  • Butter 35g, at room temperature
  • Sugar 45g
  • Flour 45g

Chantilly cream

  • Heavy whipping cream 250g
  • Confectioners’ sugar 35g
  • Vanilla extract 2g

Procedure

Craquelin

  1. Beat together the butter and sugar until creamy, then add the flour.
  2. Once the dough comes together, transfer it to a flat surface and roll it out between 2 sheets of parchment paper until about 3mm thick.
  3. Put it in the fridge until ready to use.
  4. The leftovers can be frozen and used at a later time.

Pâte à Choux (choux pastry)

  1. Preheat the oven to 200oC (400oF).
  2. Put water, milk, butter, salt and sugar into a pot and bring to a boil.
  3. As soon as the water and milk mixture boils, add the flour all at once and stir constantly with a spoon until the dough is combined.

4. Transfer the dough into the bowl of a stand mixer and start mixing for a few seconds to cool it down. Add the egg gradually and wait for it to be incorporated before adding more.

NOTE: The best way to do this is to crack the eggs in a separate bowl and mix them, then add them to the dough a bit at a time. If you add an entire egg at a time, you risk having a too wet dough that may not rise properly. The dough is the correct consistency when it falls smoothly off a spatula, leaving a ‘tail’ behind.

5. Transfer the dough into a piping bag and pipe it onto a baking sheet covered in parchment paper.

6. Take the craquelin from the fridge and cut it into circles the same size as the choux. Add the craquelin on top of the choux.

7. Put the choux into the preheated oven and turn it off immediately. After 10 minutes, turn the oven back on to 165oC (330oF) and back for 15-20 minutes, until golden brown. Do not open the oven until the choux is golden or it will deflate.

8. Remove from the oven and allow to cool at room temperature.

Chantilly cream

  1. Put an empty bowl in the freezer for at least 20 minutes.
  2. When the bowl is cold, pour the heavy cream together with the vanilla and start beating with an electric mixer until soft peaks form.
  3. Add the sugar, sifting it directly into the bowl, and continue beating until firm peaks form. Make sure you don’t overbeat the cream or it will taste more like butter.
  4. Transfer the cream to a piping bag.

To assemble the cream puffs

  1. With a small knife, cut the top of each choux, then fill the bottom with the Chantilly cream.
  2. Add the top and dust with confectioners’ sugar.
  3. The cream puffs are best served within a couple of hours of filling. They can be stored in the refrigerator for up to 24 hours.