Light and Fluffy Cream Puffs with Vanilla Pastry Cream
Indulge in these delightful cream puffs, filled with a luscious homemade vanilla pastry cream. These airy, golden puffs are perfect for sharing at any celebration or as a sweet treat after dinner. Their light texture and rich filling make them a beloved classic in dessert-making. Follow this simple recipe to create beautiful cream puffs that will impress your family and friends!
12
Servings
200
Calories
10
Ingredients
Ingredients
Shortening
1/2 cup (none)
Salt
1/8 teaspoon (none)
Boiling Water
1 cup (none)
All-Purpose Flour
1 cup (sifted)
Eggs
3 (large, beaten)
Milk
2 cups (whole)
Sugar
1 cup (granulated)
Cornstarch
1/4 cup (none)
Egg Yolks
4 (large, beaten)
Vanilla Extract
1/2 teaspoon (pure)
Instructions
1
In a medium saucepan, combine the shortening and salt with the boiling water. Stir over medium heat until the mixture reaches a rolling boil.
2
Reduce the heat and add the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
3
Remove from heat and let it cool slightly. Add the beaten eggs one at a time, vigorously stirring after each addition until fully incorporated and the dough is smooth.
4
Using a tablespoon or a piping bag, drop tablespoon-sized mounds of dough onto an ungreased baking pan, spaced apart to allow room for expansion.
5
Bake in a preheated oven at 450°F for 20 minutes. Then reduce the temperature to 350°F and bake for an additional 20 minutes, or until the puffs are golden brown and puffed up.
6
Remove from the oven and let cool on a wire rack.
7
For the pastry cream, combine the milk, sugar, cornstarch, egg yolks, and vanilla extract in a medium saucepan.
8
Over medium-high heat, whisk continuously until the mixture comes to a boil and thickens. Keep stirring to prevent scorching.
9
Once thickened, remove from heat and transfer to a bowl. Allow to cool completely, stirring occasionally to prevent a skin from forming.
10
When the cream puffs are cool, cut the tops off and fill them with the chilled pastry cream. Replace the tops and refrigerate until ready to serve.
Nutrition Information
8.3g
Fat
23.3g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main name of this recipe?
The recipe is for Light and Fluffy Cream Puffs with Vanilla Pastry Cream.
How many servings does this recipe yield?
This recipe yields 12 servings.
What are the primary ingredients for the puff dough?
The dough requires shortening, salt, boiling water, sifted all-purpose flour, and large beaten eggs.
What ingredients are needed for the vanilla pastry cream?
The pastry cream consists of milk, sugar, cornstarch, egg yolks, and pure vanilla extract.
What is the first step in preparing the dough?
Combine the shortening and salt with boiling water in a medium saucepan and stir over medium heat until it reaches a rolling boil.
How should the flour be added to the mixture?
The sifted flour should be added all at once while reducing the heat.
How do I know when the dough is ready to be removed from the heat?
Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
When should I add the eggs to the dough?
After removing the mixture from the heat and letting it cool slightly, add the beaten eggs one at a time.
How do I incorporate the eggs into the dough?
Vigorously stir after each egg addition until the dough is smooth and the egg is fully incorporated.
How should the dough be placed on the baking pan?
Use a tablespoon or piping bag to drop tablespoon-sized mounds of dough onto the pan.
Do I need to grease the baking pan?
No, the recipe specifies using an ungreased baking pan.
What is the initial oven temperature for baking the puffs?
The oven should be preheated to 450 degrees Fahrenheit.
How long should the puffs bake at the initial high temperature?
Bake at 450 degrees Fahrenheit for 20 minutes.
What temperature should the oven be reduced to for the second stage of baking?
Reduce the temperature to 350 degrees Fahrenheit.
How long is the second baking period?
Bake for an additional 20 minutes at the lower temperature.
How do I know when the cream puffs are finished baking?
They should be golden brown and puffed up.
Where should the puffs cool after baking?
Remove them from the oven and let them cool on a wire rack.
How is the pastry cream thickened?
It is thickened by whisking milk, sugar, cornstarch, and egg yolks over medium-high heat until it boils.
How do I prevent the pastry cream from scorching?
Whisk the mixture continuously while it is heating to prevent scorching.
What should I do once the pastry cream has thickened?
Remove it from the heat, transfer it to a bowl, and allow it to cool completely.
How can I prevent a skin from forming on the cooling pastry cream?
Stir the cream occasionally while it is cooling to prevent a skin from forming.
How are the cream puffs assembled?
Cut the tops off the cooled puffs, fill them with chilled pastry cream, and then replace the tops.
How should the finished cream puffs be stored?
They should be refrigerated until you are ready to serve them.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
How much fat is in one serving?
There are 8.3 grams of fat per serving.
What is the protein content per serving?
Each serving contains 5 grams of protein.
What kind of vanilla is used in the cream?
The recipe calls for 1/2 teaspoon of pure vanilla extract.
How much milk is used for the pastry cream?
The recipe requires 2 cups of whole milk.
What are some tags associated with this recipe?
Tags include dessert, cream puffs, pastry cream, baking, and holiday treats.
What is the carbohydrate content per serving?
There are 23.3 grams of carbohydrates per serving.