< img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=464718686177573&ev=PageView&noscript=1" /> Cream Puffs & Profiteroles Recipe for Mother's Day - Good healthy recipes for family Print
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Cream Puffs &Profiteroles Recipe for Mother’s Day

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  • Author: Chef Sophia
  • 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

Scale

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

Notes

  • 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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Find it online: https://www.bygoody.com/cream-puffs-profiteroles-recipe-for-mothers-day_p4308/