These tasty homemade cream puffs make for a wonderful treat. Just don't be afraid of making your own choux pastry – it is easier than you think, and will save you a pretty penny!
Recipe Tester Feedback: “The cream puffs were perfectly puffy and deliciously sweet. Yum, just yum! I have always been scared of making choux pastry, but this recipe makes it so easy and the result is delicious!" - Renee
Contains: Gluten / Dairy / Egg
Preparation Time 30 minutes
Cooking Time 20-30 minutes
Makes 12 puffs
Cannot be frozen
- Choux pastry:
- water - 150g
- butter - 50g
- plain flour - 95g
- salt - pinch
- eggs - 3, lightly beaten
- Cream filling:
- icing sugar - 30g
- cream - 300g, pure
- vanilla bean paste - 2 tsp
- Chocolate coating:
- chocolate - 100g, dark, broken up into small pieces
- cream - 100g, pure
- Preheat the oven to 180C. Line a baking tray with baking paper.
- Add the water (150g) and butter (50g) to the bowl. Program 5 minutes / 100C / Speed 2.
- Add the plain flour (95g) and salt (pinch) to the bowl. Mix Speed 3 / 20 seconds, or until the mixture forms a dough-like consistency and comes away from the sides.
- Move the mixture from the mixer bowl into a medium sized mixing bowl. Stir to release steam for a few minutes.
- Return the dough to your mixer's bowl. Set the dial to Speed 2 and pour in half a tablespoon of the beaten eggs (3) at a time, allowing it to completely incorporate before adding more. Leave for 30 seconds after the last egg has been added.
- Dollop 12 spoonfuls of dough onto the prepared tray.
- Bake for 20-30 minutes until almost doubled in size and puffed up. Allow to cool completely. If they go soft, simply return them to a turned off but warm oven for 5 minutes to crisp them up again.
- While the puffs are baking, move on to making the cream filling.
- Wash and dry the bowl completely.
- If you need to make your own icing sugar, add sugar (30g) to the bowl and grind Speed 9 / 10 seconds.
- To the icing sugar (30g), add the pure cream (300g) and vanilla bean paste (2 tsp) into the bowl. Insert the whisk attachment. Mix Speed 4 / 20-30 seconds.
- Place the cream into a piping bag and place in the fridge until needed.
- Add the dark chocolate pieces (100g) to a clean and completely dry bowl. Grate Speed 8 / 8 seconds. Scrape down sides if necessary.
- Add the pure cream (100g) to the bowl. Program 5 minutes / 50C / Speed 2-3. Pour into a shallow dish.
- Place the chocolate glaze in the fridge to thicken.
- Take the cream and the glaze out of the fridge.
- Turn a cream puff over and place the piping bag nozzle into the puff. Fill with cream. Repeat for all puffs.
- Dip the top of each puff into the chocolate and allow to set.
- These are best when served the same day they are made.