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Homemade Pate a Choux Cream Puffs with Cream Patissiere
Posted on 12/23/21 at 4:13 pm
Posted on 12/23/21 at 4:13 pm
Every year, we do a Great British Baking Show style baked good and bring it to Christmas dinner. This year, I'm going with cream puffs.
I followed this recipe from YouTube: Pate de Dom Youtube Channel It's in French but has English subtitles.
First time making choux and creme patissiere. In order to get a bit more fluffiness to the cream, I added 2 parts Creme Pat to 1 part Chantilly Cream (basically whipped cream) to make a diplomat cream, piped that in, and then topped with a chocolate ganache.
Here's how they turned out
I also took some of the diplomat cream and added some thined out peanut butter (with a splash of milk) to make a peanut butter version
They both taste very good, but I slightly prefer the first version.
The choux really wasn't too difficult, but it wasn't perfect. I think I slightly over beat it when adding the eggs and it got slightly too stiff leading to a lack of uniformity with the puffs. I also think I used too small of a nozzle when piping the choux (used the 1cm one, can't remember the Ateco #).
I recommend it, it's a fun process. Merry Christmas!
I followed this recipe from YouTube: Pate de Dom Youtube Channel It's in French but has English subtitles.
First time making choux and creme patissiere. In order to get a bit more fluffiness to the cream, I added 2 parts Creme Pat to 1 part Chantilly Cream (basically whipped cream) to make a diplomat cream, piped that in, and then topped with a chocolate ganache.
Here's how they turned out
I also took some of the diplomat cream and added some thined out peanut butter (with a splash of milk) to make a peanut butter version
They both taste very good, but I slightly prefer the first version.
The choux really wasn't too difficult, but it wasn't perfect. I think I slightly over beat it when adding the eggs and it got slightly too stiff leading to a lack of uniformity with the puffs. I also think I used too small of a nozzle when piping the choux (used the 1cm one, can't remember the Ateco #).
I recommend it, it's a fun process. Merry Christmas!
3
Posted on 12/23/21 at 4:16 pm to KosmoCramer
They look great. I would kill a handful of those.
Posted on 12/23/21 at 5:23 pm to KosmoCramer
My wife makes cream puffs with creme pat instead of whipped/Chantilly cream, and it's a game changer.
I didn't really care much for cream puffs having only had them with whipped cream.
I didn't really care much for cream puffs having only had them with whipped cream.
Posted on 12/23/21 at 7:08 pm to Yat27
quote:
My wife makes cream puffs with creme pat instead of whipped/Chantilly cream, and it's a game changer.
I didn't really care much for cream puffs having only had them with whipped cream.
Agreed, they lack flavor. I really do like the compromise of diplomat creme though. Consider it next time!
Posted on 12/24/21 at 12:04 pm to KosmoCramer
They do look good. The left half of the very top picture looks a little think and stodgy though. I would personally love that, but you're not getting handshake.
The GBBS website publishes all the recipes used on the show, have you tried following any of them, or do you look around for ones that look more appealing to you personally?
The GBBS website publishes all the recipes used on the show, have you tried following any of them, or do you look around for ones that look more appealing to you personally?
This post was edited on 12/24/21 at 12:05 pm
Posted on 12/24/21 at 3:04 pm to TigerFanatic99
I've perused that site with all the recipes. Haven't made anything from those yet.
My favorite baking website is the Weekend Bakery by a couple from the Neatherlands. That's the cream pat recipe I used.
I typically piece together several recipes for aspects that make sense, fit my tastes.
In regards to the bake, the shells weren't stodgy per se, but they were a little thick. I used King Arthur AP flour. I have another batch in the fridge resting now that is half type 45 flour from France and half of the KA AP. I'm hoping to get a more delicate shell. I also tried not to over beat the choux. It's definitely more ribbon rather than a tighter V that I had last time (running off the beater of my stand mixer). I'm hoping that may make it more airy too.
My favorite baking website is the Weekend Bakery by a couple from the Neatherlands. That's the cream pat recipe I used.
I typically piece together several recipes for aspects that make sense, fit my tastes.
In regards to the bake, the shells weren't stodgy per se, but they were a little thick. I used King Arthur AP flour. I have another batch in the fridge resting now that is half type 45 flour from France and half of the KA AP. I'm hoping to get a more delicate shell. I also tried not to over beat the choux. It's definitely more ribbon rather than a tighter V that I had last time (running off the beater of my stand mixer). I'm hoping that may make it more airy too.
This post was edited on 12/24/21 at 3:09 pm
Posted on 12/28/21 at 1:04 pm to KosmoCramer
The mix of AP and type 45 flour made for a much more delicate baked pastry. It was essentially perfect. Next time, I may try all type 45 to see what that does.
The more runny pastry dough made for much more uniform puffs.
Final ingredients:
115g water, and 115g whole milk, combined
15g, whole milk (may not need)
115g cubed butter
75g AP Flour, and 75g Type 45 Flour, sifted and combined
210g eggs, mixed
4g powdered sugar
2g salt
In a medium size sauce pan, combine the water, milk, sugar, and salt. Then add the butter and melt it over medium low heat. Once all the butter is completely melted and combined, bring to a light boil while stirring. Removed from heat and add flour, stirring to make into a parade. Then add back onto the heat and dry it for 1-2 minutes until a light film forms on the bottom. Move to a stand mixer, and beat with a paddle until roughly 95F on an infrared thermometer. Slowly add the eggs in roughly 50 g increments. Beat the dough until smooth, shiny, and drips ribbons from the paddle or a very loose V shape.
Put dough into piping bag with a 1cm inch tip (Ateco 805 or similar). Let rest in the refrigerator for at least 2 hours, up to a couple days.
Pipe into rounds with minimal tips on a silpat baking mat resting on an inverted half sheet pan and freeze for 20 minutes
Preheat oven to 320
Bake for 45 minutes, DO NOT OPEN THE OVEN
Remove from oven and briefly let cool. Carefully remove the puffs from the baking mat and poke a hole in the bottom with a small piping tip (Ateco 800 or similar)
Let cool, inverted to let the puff breath from the hole.
Fill with desired cream, and enjoy!
The more runny pastry dough made for much more uniform puffs.
Final ingredients:
115g water, and 115g whole milk, combined
15g, whole milk (may not need)
115g cubed butter
75g AP Flour, and 75g Type 45 Flour, sifted and combined
210g eggs, mixed
4g powdered sugar
2g salt
In a medium size sauce pan, combine the water, milk, sugar, and salt. Then add the butter and melt it over medium low heat. Once all the butter is completely melted and combined, bring to a light boil while stirring. Removed from heat and add flour, stirring to make into a parade. Then add back onto the heat and dry it for 1-2 minutes until a light film forms on the bottom. Move to a stand mixer, and beat with a paddle until roughly 95F on an infrared thermometer. Slowly add the eggs in roughly 50 g increments. Beat the dough until smooth, shiny, and drips ribbons from the paddle or a very loose V shape.
Put dough into piping bag with a 1cm inch tip (Ateco 805 or similar). Let rest in the refrigerator for at least 2 hours, up to a couple days.
Pipe into rounds with minimal tips on a silpat baking mat resting on an inverted half sheet pan and freeze for 20 minutes
Preheat oven to 320
Bake for 45 minutes, DO NOT OPEN THE OVEN
Remove from oven and briefly let cool. Carefully remove the puffs from the baking mat and poke a hole in the bottom with a small piping tip (Ateco 800 or similar)
Let cool, inverted to let the puff breath from the hole.
Fill with desired cream, and enjoy!
This post was edited on 12/28/21 at 2:08 pm
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