Recipes with Dainess Chef School: Cream Puffs

Cream puffs, or profiteroles, are homemade French choux pastry balls filled with cream that puffs up when baked because it relies on high moisture content to create steam. They are filled with a rich vanilla cream that’s easy to make with instance pudding. Drizzle melted chocolate on top for a fancy dessert that will wow your guests!

Cream puffs might seem fancy, but they’re actually quite simple to make in the comfort of your own kitchen! Create a decadent, impressive, bakery-worthy dessert at home with this top-rated cream puff recipe.

Ingredients                                                     Quantity

For the Choux Pastry:

• Whole milk                         –                       118ml
• Water                                     –                       118ml
• Unsalted butter                      –                       118ml
• Granulated sugar             –                       1tsp
• Salt                                     –                       1/4tsp
• All-purpose flour             –                       125g
• Eggs                                     –                       4 large

For the filling

• Heavy whipping cream   –                     473ml
• Granulated sugar             –                       4tbsp
• Dainess Vanilla flavour            –                      1tsp

For the garnish

• Fresh Raspberries             –                       150g
• Powdered sugar             –                       1tbsp

Method:

How to make cream puff

1. Combine the water, whole milk, unsalted butter, sugar and salt in a sauce pan. Boil over medium heat.
2. Remove from heat and stir in the flour all at once with a wooden spoon.
3. Place back over medium heat stirring constantly for 1 ½ to 2 minutes until the dough come together to form a smooth ball.
4. Transfer dough into a mixer bowl and beat for 1 minute on medium speed to cool. Then add eggs one at a time and beat another 1 minute until dough is smooth and form thick ribbon.
5. Transfer to a piping bag fitted with a round nozzle tip and pipe on to a prepared sheet 1 ½’’ in diameter and ½’’ tall, avoid making peaks.
6. Bake at 210°C for 10 minutes, then reduce heat to 160°C and bake for 20-22 minutes until golden brown on top. Cool on rack completely.

 For the whipping cream

1. Combine heavy cream, sugar and vanilla in a mixer bowl. Beat on medium to high speed for 2 minutes until stiff peaks.
2. Transfer to piping bag fitted with star nozzle tip.
3. Cut off top of puffs and pipe cream inside, then cover with the tops.

How to garnish

1. Push a raspberry down into the center if desired before covering with tops.
2. Dust with powdered sugar.

 

Contact Dainess Chefs School on:

• 0302908687 / 0205470456

0550670769

• [email protected]
• dainesschefsschool.com

@dainesschefschool

@dainesschefschool

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