Cream Puffs – The Perfect Dessert for St. Valentine’s Day

Cream puffs are light, airy, elegant and the perfect end to your St. Valentine’s Day meal.

People often feel intimidated by the idea of making the cream puff pastry (“choux” pastry), but in reality, it is one of the easiest and most versatile doughs in the world to make.  Using the same dough you can make éclairs (elongated puffs, filled with pastry cream) and profiteroles (smaller size puffs, usually filled with ice cream). For a savory version, you can make little cheese puffs (gougères) with Gruyère cheese, a great bite-size appetizer to enjoy with a glass of wine.

The classical version for these puffs a pastry cream filling, a dusting of powdered sugar and a drizzle of melted chocolate. For a simpler version, fill them with whipped cream and sprinkle them with powdered sugar.

Cream Puffs with Pastry Cream

(Makes 24 cream puffs)

• ½         cup            water
• ½         cup            whole milk
• ½         cup            butter, cut into pieces
• 1          TBSP.        sugar
• ¼         tsp.            salt
• 1          cup            all-purpose flour
• 4          lrg.             eggs, room temperature

1. Preheat the oven to 425°F. Line two baking sheets with parchment paper and set aside.

2. Bring the water, milk, butter, sugar and salt to a boil in a medium sized, heavy saucepan over medium high heat. (Julia Child used only water for her cream puffs, so if you do not have milk, substitute for water.) As soon as the butter is melted, pour in all flour at once, lower heat to medium low and stir vigorously until the dough comes together into a ball. Keep stirring another minute or two, spreading the dough on the bottom of the pan to dry it. A thin crust will form on bottom of pan. (In this step, excess moisture is evaporated so that the pastry will absorb as much egg as possible.)

3. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. You can also use a large bowl and use a hand mixer, or even a wooden spoon. Let dough sit for two to three minutes to cool down a bit. Add the eggs, one at a time, beating until the dough comes together after each addition.

4. Using two spoons, the smallest ice cream scoop you have available, or (even better), a piping bag with a ½” round tube opening, place approximately 1½ tablespoons of blobs of dough (about 1” high) for each puff on baking sheets. Space them about 1½” apart. (Optional: make an egg glaze with one egg and one tablespoon of water and lightly brush the tops of each puff, making sure it does not drip on the parchment paper.) Place in preheated oven and turn oven down to 375°F. Bake puffs for 20 minutes. Check the color and bake 10 to 15 minutes longer, or as needed, depending on the size. Puffs are done when golden brown and sound hollow when tapped on the bottom. Cool on racks.

5. To serve, cut top third off the puffs and fill them with the pastry cream (recipe follows). Drizzle with melted chocolate and dust with some confectioner’s sugar.

Vanilla Pastry Cream (Crème Pâtissière)

(Makes two cups)

• 2          cups          whole milk
• ½         cup            sugar
• ⅓         cup            cornstarch, sifted
• 6          lrg.             egg yolks
• 1          TBSP.       vanilla extract
• 3          TBSP.       butter, cut in pieces

1. Bring milk to a boil in a medium-sized saucepan. In a heatproof medium size bowl, whisk sugar and cornstarch to combine. Then, whisk in egg yolks until combined. Whisking constantly add ¼ of the hot milk to the egg yolks. Slowly whisk in remaining milk. (This is called “tempering” and ensures that the eggs will not scramble.)

2. Transfer egg yolk/milk mixture back to the saucepan and whisking constantly bring mixture to a boil over medium heat. Still whisking, cook for 1 minute longer. Mixture will be thick. Strain if necessary. Stir in vanilla extract.

3. Cool mixture 10 minutes and then whisk in butter, one piece at a time, until fully incorporated and mixture is silky and smooth.

4. Cover surface directly with plastic wrap. Refrigerate until thoroughly chilled about two hours. This can be refrigerated up to three days.