Cream Puffs Recipe (VIDEO) (2024)

FAQs

What is the common problem in making cream puffs? ›

Why did my cream puffs collapse? If the puffs collapse it means there was too much moisture in them. So either you did not dry the dough enough, or they were not cooked enough. To avoid this I recommend drying the dough really well (see below) and cracking the door of the oven open when the choux are baked.

Bake until puffs rise and are golden brown, about 30 minutes.

Why do cream puffs puff like they do? Steam forms as the puffs bake, and the strong gluten structure formed by beating the dough stretches to hold the steam, then sets into place as the heat coagulates (sets) the protein.

Milk produces puffs that brown faster, thanks to the milk's proteins and sugars, which can be especially helpful when baking smaller choux puffs that need to brown sufficiently in a shorter amount of time.

Troubleshooting Cream Puffs and other Pastries

Boiled the water, butter, and sugar for too long. If there is too little water in your choux, there won't be enough steam to help the puffs inflate. Opened the oven during the baking process, or set the temperature too low.

If your cream puffs are moist inside after baking, this is because they did not bake long enough. In addition, the puffs need to dry out on the inside after baking. To help the pâte à choux dry out properly, turn the cream puffs upside down and use a toothpick to poke a hole in each one.

The document discusses common faults that can occur when making choux pastry and their potential causes and remedies. The five faults listed are: mixtures being too soft, pastry not rising and having a solid texture after baking, sinking after removal from the oven, pastry being too thin, and pastry being too thick.

The essential ingredients are butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry.

Second, it is important to cook the flour for a few minutes before adding the eggs. This will help to develop the gluten in the flour, which will give the dough its structure. Finally, it is important to not overmix the dough after the eggs are added. Overmixing can make the dough tough.

Why do my cream puffs taste eggy? ›

Choux pastry tastes eggy: This is normal, for the most part! Choux pastry is mostly eggs, so you're definitely going to taste them here. If you're really tasting the eggs, then you may have added them in the while the dough is too warm.

Cream puffs usually collapse for one of the following reasons: Your oven wasn't properly preheated or is not at the right temperature. High heat is critical for getting these puffs to rise and bake up structurally sound. You opened the oven door during the baking process.

A profiterole (French: [pʁɔfitʁɔl]), cream puff (US), or chou à la crème ( French: [ʃu a la kʁɛm]) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.

Cream puffs are quite unusual pastries and are made very differently than most other recipes in their category. They originated in the 1540's when Catherine de Medici's pastry chef created the baked puffed shells for Catherine's husband, Henry II of France.

The reason is simple if you understand the science: You need to gelatinize the starch in the flour. Get the panade hot enough and the starch will properly hydrate and swell, readying it to thicken the choux as the eggs get mixed in.

If dough clings to the toothpick then it's still too moist, and they'll collapse as they cool. Once baked, moving quickly, poke a small hole in each cream puff to allow steam to escape, and turn them hole up. Put them back in the (turned off) oven for 5 minutes to dry out. Split them once they're cool enough to handle.

If your batter ended up being too runny, possibly you have added a little too much eggs. To fix this, cook a paste using roughly half the choux recipe (water, milk, flour, butter similar to how you started).