Cream Puffs and Profiteroles are two similar desserts, both of which are small spherical desserts made of cream puff pastry baked in an oven and usually filled with sweet cream or other sweet fillings. The difference between these two desserts lies in the filling and decoration. Cream puffs are usually puffs filled with sweetened cream, sometimes topped with powdered sugar or drizzled with chocolate sauce. Puff pastry, on the other hand, refers to puffs filled with a variety of different sweet fillings, such as chocolate sauce, vanilla cream, ice cream, etc., and usually topped with chocolate sauce, frosting, or other decorations. Whether they are cream puffs or puff pastry, they are light, flavorful desserts that are often enjoyed as part of a dessert meal or afternoon tea. They originated in France and are now one of the popular desserts around the world. Cream puffs and puff pastries are also perfect desserts to enjoy on special occasions like Mother’s Day. Their delicate appearance and delicious taste make them perfect for expressing love and appreciation for your mother. You can choose to make these desserts yourself on Mother’s Day or take your mother along to a quality dessert store to sample cream puffs and puff pastry. Whichever way you choose, these desserts can be a delicious way to show your love for your mother.
What are the benefits of Cream Puffs & Profiteroles?
Cream Puffs & Profiteroles have many benefits. First of all, they are not complicated to make and require basic kitchenware such as mixing bowls, cooking pots, baking pans and squeezy flower bags. This makes them ideal for home baking and easy to make even for beginners. Secondly, these desserts are rich, crunchy on the outside and soft and creamy on the inside. In addition, they can be varied to suit individual tastes, with the option of filling them with different flavors of cream or drizzling chocolate sauce or other sauces over the top. Best of all, they are a delicious dessert for a variety of occasions, whether it’s a family meal, a festive celebration or an afternoon tea time to spice up an event.
Welcome To My Kitchen! Let’s Make Cream Puffs & Profiteroles!
Step 1: Make the Pastry Cream
- Heat milk and sugar until almost boiling.
- Whisk eggs, remaining sugar, cornstarch, vanilla, and salt until smooth.
- Combine the mixtures while whisking, then cook until thickened.
- Strain and chill the custard.
Step 2: Make the Craquelin (if using)
- Cream butter and sugar, then add flour and salt.
- Roll the dough between parchment sheets and chill.
Step 3: Make the Choux
- Boil water, butter, salt, and sugar, then add flour.
- Mix until a ball forms, then cool slightly.
- Add eggs gradually, then pipe onto baking sheets.
Step 4: Fill and Serve
- Poke holes in cooled pastries and fill with chilled pastry cream.
- Dust with confectioners’ sugar before serving.
Cream Puffs & Profiteroles are more than just delicious desserts, they are an unrivaled form of pampering and appreciation for your mother. Whether you savor them with your family or give them to your mother as a gift, these exquisite desserts will add a touch of sweetness and warmth to this special day. May you be able to spend quality time with your mother on Mother’s Day, and use these desserts to convey your deep feelings for her.
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Cream Puffs &Profiteroles Recipe for Mother’s Day
- Total Time: 1 hour 30 minutes
- Yield: 8 Servings 1x
Description
Cream puffs and profiteroles are delicate pastries made from choux dough, typically filled with sweet or savory fillings such as whipped cream, pastry cream, or ice cream.
Ingredients
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar (divided)
- 1 large egg
- 1 large egg yolk
- 3 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1/4 teaspoon fine salt
For the Craquelin (optional):
- 4 ounces unsalted butter (room temperature)
- 2/3 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 teaspoon fine salt
For the Choux:
- 1 cup water
- 4 ounces unsalted butter
- 1/2 teaspoon fine salt
- 1/2 teaspoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
For the Egg Wash (for pastry without Craquelin):
- 1 large egg
- 1 teaspoon milk
- Pinch of fine salt
To Serve:
- 2 tablespoons confectioners’ sugar (for dusting)
Instructions
Step 1: Make the Pastry Cream
- Heat milk and sugar until almost boiling.
- Whisk eggs, remaining sugar, cornstarch, vanilla, and salt until smooth.
- Combine the mixtures while whisking, then cook until thickened.
- Strain and chill the custard.
Step 2: Make the Craquelin (if using)
- Cream butter and sugar, then add flour and salt.
- Roll the dough between parchment sheets and chill.
Step 3: Make the Choux
- Boil water, butter, salt, and sugar, then add flour.
- Mix until a ball forms, then cool slightly.
- Add eggs gradually, then pipe onto baking sheets.
Step 4: Fill and Serve
- Poke holes in cooled pastries and fill with chilled pastry cream.
- Dust with confectioners’ sugar before serving.
Equipment
Belwares Mixing Bowls with Lids Set
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Hamilton Beach Professional 7-Speed Digital Electric Hand Mixer
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NutriChef 3-Piece Nonstick Kitchen Oven Baking Pans
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Our Place Perfect Pot – Mini. Nonstick Ceramic Sauce Pan with Lid
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Stainless Steel Measuring Cups and Spoons Set
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- Consume assembled cream puffs on the day they’re made.
- Store pastry cream in the fridge for up to 4 days; do not freeze.
- Craquelin can be refrigerated for up to a week or frozen for up to 6 months.
- Freeze unfilled baked puffs for up to 3 months, then refresh in the oven before filling.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Holidays
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How do I mix the dough properly?
When mixing the dough, start by combining the water, butter and flour in a saucepan and stirring over medium heat until a ball of dough forms. Then transfer the dough to a mixing bowl and gradually add the eggs, one at a time, mixing well before adding the next. This ensures that the dough is properly moistened so that the puffs will form perfect cavities when they expand.
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How do I properly extrude the dough?
When extruding the dough, use a piping bag to evenly extrude the dough into small round or puff shapes, making sure there is enough space between them to allow for expansion during baking. You can brush the top lightly with egg wash to make the puffs golden and attractive after baking.
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How should I fill the cream properly?
To fill the puffs with cream, use a piping bag or knife to cut the bottom or sides of the cooled puffs and squeeze or fill the puffs with cream. You can choose from a variety of flavored creams, such as vanilla, chocolate or coffee flavored creams, according to your personal taste. After filling, you can sprinkle a layer of powdered sugar or chocolate sauce on the top of the puffs to add beauty and texture.
