Cream Puffs
Makes approximately 30 to 36 small cream puffs
Lessons demonstrated in this recipe:
- How to prepare a steam-leavened specialty baked good made from éclair paste.
- A high proportion of water-based liquid ingredients produce enough steam to leaven.
- A high-protein flour is used to give structure.
- Whole eggs leaven and add structure.
- Egg whites are added for crispness and lightness.
- Great volume is obtained by starting the baking process at a lower temperature, which allows the cream puffs to rise higher before they become set and form a crust.
| MEASUREMENTS | INGREDIENTS | |||
| U.S. | METRIC | BAKER'S % | ||
| 6 fluid ounces | 3/4 cup | 180 mL | 127% | water |
| 4 ounces | 1/2 cup | 115 g | 81% | unsalted butter |
| 1/4 teaspoon | 1.25 g | 0.9% | salt | |
| 2 teaspoons | 10 g | 7% | sugar | |
| 5 ounces | 1 cup | 115 g | 100% | bread flour |
| 2 each | 94 g | 66% | large whole eggs | |
| 2 each | 56 g | 40% | large egg whites | |
| 421.9% | Total Cream Puffs percentage | |||
- Preheat the oven to 300°F (149°C).
- In a medium saucepan, bring the water, butter, salt, and sugar to a vigorous boil. Remove saucepan from heat. Add the flour all at once and stir mixture quickly with a wooden spoon (Figure 1). This will cause a ball of dough to form immediately. Continue to cook the mixture for approximately one minute until it forms a ball and pulls away from the sides of the pan. Remove the pan from the heat and allow the mixture to cool for 15 minutes to approximately 130°F (54°C) to prevent the eggs from cooking as they are added to the mixture.
- Transfer the dough into the bowl of an electric mixer. Using the paddle attachment, mix the dough on low speed. Add 2 whole eggs, one at a time, blending well after adding each egg (Figure 2). Then add 2 egg whites, one at a time, blending well after each addition. The dough should hold its shape somewhat and should not be too loose (Figure 3). The color of the dough should be yellowish from the butter and eggs, and it should look glossy.
- Using a large round tip placed into a pastry bag, or a 1 teaspoon (5 mL) measure, pipe or spoon walnut-sized balls of dough onto 2 half sheet pans covered with parchment paper, spacing the balls about 1 inch (2.5 cm) apart (Figure 4). The shape should be a small 1-inch (2.5 cm) round.
- Place the sheet pans in the oven at 300°F (149°C). Close the oven door and raise the oven temperature to 450°F (230°C). Bake for 10 to 15 minutes until well puffed. Turn the oven down to 300°F (149°C) and bake for another 15 to 20 minutes until crisp and browned. Cut open one of the puffs to see if it is dry inside. If not continue baking.
- Remove from the oven and with a small, sharp knife, poke a small hole into each cream puff (Figure 5). This helps dry out the moist inside of each puff and allows them to cool faster. Cream puffs can be baked one day ahead and kept covered in an airtight container at room temperature.
Three great ways to serve pâte à choux:
- Using ice cream and one recipe of Rich Chocolate Sauce (About Professional Baking Chapter 20), cut each pâte à choux in half crosswise and fill with small scoops of ice cream. Place three of four filled puffs in each dessert bowl and generously pour warm ganache frosting over the top. Makes six to seven servings
- Use as a base for the Croquembouche recipe in About Professional Baking Chapter 17.
- Use as a garnish on top of a dessert by piping the dough into various designs onto a parchment-lined sheet pan and baking at 375°F (190°C) for 5 to 7 minutes until crisp and lightly browned.