I always thought Choux pastry (pronounced Shoe pastry) was the most difficult thing to make. I made some of these Easy Cream Puffs over the weekend and they were so good. I absolutely loved making them.
Sometimes I never try things because just reading recipes with all the long instructions and all the do’s and don’ts is enough to put me off. I don’t think making a Choux pastry is all that difficult.
My Choux pastry turned out light and airy, crisp on the outside with a hollow centre. Exactly how a Choux pastry should be. The ingredients used to make choux pastry is just milk, butter, flour and eggs. There are recipes that call for salt and sugar too.
I didn’t add any as the sweetness from the caramel and cream was enough. I also used salted butter so I didn’t add extra salt. You can also use this Choux Pastry to make Eclairs and Profiteroles. There is no raising agent used in the Choux Pastry, it needs a high moisture content to create steam and this is what puffs up the pastry.
If you fail the first time please don’t give up. Everything becomes easier with a little bit of practice. I did not get mine perfectly right the first time but now I feel like a pro.
There are two rules when making this yummy Cream Puffs with Caramel and Cream, Measure your ingredients correctly and Do not open the oven door whilst it’s baking.
There are bakers that use water instead of milk for the pastry. I prefer milk as it makes it lovely and rich. Some also moisten the parchment paper before piping out the pastry but I didn’t do this and it still turned out great. For the filling I used store bought caramel, you know I like easy…haha, with some whipped cream. If you do try this recipe please drop me a comment.
More Sweet Treats:
Easy Cream Puffs
- 4 tbsp/62.5grams butter cut into little cubes
- 1/2 cup full cream milk
- 1/2 cup cake wheat flour
- 2 large eggs
- 4 tbsp caramel I used Nestle Caramel Treat
- 1/2 cup/125ml whipping cream
- 2 tbsp castor sugar
- 1/2 tspn vanilla essence
- icing sugar for dusting
Choux Pastry Dough
- Combine the milk and butter in a medium saucepan and heat on medium heat. Stir until butter melts and mixture just comes to the boil
- Remove from heat and add flour. Combine well using a wooden spoon
- Cook for 1-2 minutes until the mixture forms a ball and leaves the side of the pan and a thin crust forms at the bottom of the pan
- Place the dough in a bowl and using an electric mixer mix the dough for a few seconds just to cool down a little
- Add one egg and beat until well combined. Add the second egg and beat well. The mixture will fall from the spoon but still holds its shape
- Preheat oven to 180 degrees Celsius. Line a baking tray with parchment paper. You can use a 1.5cm diameter plain nozzle and pipe the pastry onto the baking tray, if you do get peaks wet your finger lightly and smooth them out. Alternatively drop spoonful of the mixture onto the tray. Keep them about 2.5cm apart so they don't stick together
- Bake in the oven for 10 minutes. After 10 minutes reduce the heat to 160 degrees Celsius and bake for another 20 minutes or slightly longer until the pastry is puffed and golden brown
- Remove from oven and gently cut off the tops with a serrated knife and allow to cool.
- Add the castor sugar and vanilla to the fresh cream and whip until stiff peaks form
Filling the Cream Puffs
- Spread a teaspoon full of caramel on the bottom of each pastry. Fill the piping bag with fresh cream fitted with a star nozzle and pipe the cream on top of the caramel. Place the other half of the pastry on top and dust with icing sugar
- Cut your butter into small pieces so it melts fairly quickly, you do not want it simmering too long as it will lose moisture
- Eggs should be at room temperature
- Your oven should be really hot before you bake the choux pastry or the shell won't crisp up
- You can use custard instead of a cream filling