{"id":3991,"date":"2024-08-23T05:00:47","date_gmt":"2024-08-23T05:00:47","guid":{"rendered":"https:\/\/www.garden-tricks.top\/?p=3991"},"modified":"2024-08-23T05:00:47","modified_gmt":"2024-08-23T05:00:47","slug":"delightful-cream-puffs-with-crispy-choux-pastry","status":"publish","type":"post","link":"https:\/\/www.garden-tricks.top\/?p=3991","title":{"rendered":"Delightful Cream Puffs with Crispy Choux Pastry"},"content":{"rendered":"\n

Ingredients\"\ud83d\udc47\"<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

For the Craquelin:<\/strong><\/p>\n\n\n\n

33g <\/a>room temperature unsalted butter<\/p>\n\n\n\n

40g sugar<\/p>\n\n\n\n

40g all-purpose flour<\/p>\n\n\n\n

For the Choux Pastry:<\/p>\n\n\n\n

65g all-purpose flour<\/p>\n\n\n\n

65g milk<\/p>\n\n\n\n

65g water<\/p>\n\n\n\n

60g unsalted butter<\/p>\n\n\n\n

2g salt<\/p>\n\n\n\n

3 eggs<\/p>\n\n\n\n

For the Pastry Cream:<\/strong><\/p>\n\n\n\n

2 egg yolks<\/p>\n\n\n\n

35g sugar<\/p>\n\n\n\n

10g cornstarch<\/p>\n\n\n\n

200g milk<\/p>\n\n\n\n

1 tsp vanilla extract (omit if not available)<\/p>\n\n\n\n

For the Whipped Cream:<\/strong><\/p>\n\n\n\n

170g heavy cream<\/p>\n\n\n\n

17g sugar<\/p>\n\n\n\n

Instructions:<\/strong><\/p>\n\n\n\n

1. Prepare the Craquelin:<\/strong><\/p>\n\n\n\n

In a bowl, mix 33g of room temperature unsalted butter, 40g of sugar, and 40g of all-purpose flour until well combined.<\/p>\n\n\n\n

Roll the dough between two sheets of parchment paper to a thickness of about 2mm.<\/p>\n\n\n\n

Place in the freezer to harden.<\/p>\n\n\n\n

2. Make the Choux Pastry:<\/strong><\/p>\n\n\n\n

Preheat your oven to 180\u00b0C (356\u00b0F).<\/p>\n\n\n\n

In a saucepan, combine 65g of milk, 65g of water, 60g of unsalted butter, and 2g of salt. Heat until the butter melts and the mixture comes to a boil.<\/p>\n\n\n\n

Remove from heat and immediately add 65g of all-purpose flour. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.<\/p>\n\n\n\n

Return the pan to low heat and cook for another 1-2 minutes to dry out the dough slightly.<\/p>\n\n\n\n

Transfer the dough to a mixing bowl and let it cool slightly.<\/p>\n\n\n\n

Beat in the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.<\/p>\n\n\n\n

3. Pipe and Bake the Choux Pastry:<\/strong><\/p>\n\n\n\n

Pipe the dough onto a baking sheet lined with parchment paper into small rounds.<\/p>\n\n\n\n

Remove the craquelin from the freezer and cut out circles to place on top of each choux round.<\/p>\n\n\n\n

Bake in the preheated oven for 25-30 minutes or until the puffs are golden brown and crisp. Allow to cool completely.<\/p>\n\n\n\n

4. Prepare the Pastry Cream:<\/strong><\/p>\n\n\n\n

In a bowl, whisk together 2 egg yolks, 35g of sugar, and 10g of cornstarch until smooth.<\/p>\n\n\n\n

In a saucepan, heat 200g of milk until it just begins to boil.<\/p>\n\n\n\n

Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.<\/p>\n\n\n\n

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.<\/p>\n\n\n\n

Remove from heat and stir in 1 tsp of vanilla extract (if using).<\/p>\n\n\n\n

Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled.<\/p>\n\n\n\n

5. Whip the Cream:<\/strong><\/p>\n\n\n\n

In a mixing bowl, whip 170g of heavy cream with 17g of sugar until soft peaks form.<\/p>\n\n\n\n

6. Assemble the Cream Puffs:<\/strong><\/p>\n\n\n\n

Once the pastry cream is chilled, fold in the whipped cream to lighten it.<\/p>\n\n\n\n

Fill a piping bag with the cream mixture.<\/p>\n\n\n\n

Slice the top off each choux puff and pipe the cream into the bottom halves. Replace the tops.<\/p>\n\n\n\n

Enjoy these delightful cream puffs with crispy choux pastry! Perfect for any occasion, these treats are sure to impress your guests. \"\ud83e\udd50\"\"\u2728\"\"\ud83d\udc9b\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients For the Craquelin: 33g room temperature unsalted butter 40g sugar 40g all-purpose flour For the Choux Pastry: 65g all-purpose flour 65g milk 65g water 60g unsalted butter 2g salt […]<\/p>\n","protected":false},"author":2,"featured_media":3992,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-3991","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/3991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3991"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/3991\/revisions"}],"predecessor-version":[{"id":3994,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/3991\/revisions\/3994"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/3992"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}