Cream puffs or Choux Puffs are some of my favourite desserts to make at home. Making cream puffs are very reminiscent for me, as I used to make these every year for my ex-boyfriend. It was his favourite dessert and it’s no surprise. Crispy but tender dough with sweet and fluffy cream, these cream puffs are such a delight. Even my Korean mother gets excited when I make these and raves about how yummy they are and that they’re not overly sweet. We all know the best compliment from your Asian mother is “It’s not that sweet!”.
Making cream puffs can be very intimidating but after making them for years, I finally have figured out how to nail them every single time. These cream puffs have three components and there are a few crucial steps you need to follow to ensure a perfect cream puff.
Three Components in Cream Puffs
My cream puffs are divided into three components: Choux Pastry, Diplomat Cream and Craquelin. One great part of this recipe is that you don’t have to prepare all the components at once. You can make the craquelin weeks in advance. You can make the choux pastry a few days in advance. The diplomat cream should be made fresh, but can alternatively be made one day in advance if you’re in a pinch! Because cream puffs are best eaten the day of, I usually prepare everything the night before and bake and assemble them in the morning.
If I’m preparing the components in advance, let’s say 1-2 days in advance I will make them in this order.
- Craquelin – Rolled out, cut into circles and stored in the freezer.
- Choux Pastry- I make the choux pastry and transfer it into a piping bag and store it in the fridge. Before piping, take the choux pastry out of the fridge and let it sit at room temperature for 30 minutes.
- Diplomat Cream– I will make the custard part of the diplomat cream in advance, but make the whipped cream either the day of or the night before. However, I will not combine the custard and whipped cream until the day of.
If you are making the cream puffs the day of, make the custard first, then the craquelin, then the choux pastry, and finally make the whipped cream before assembling the puffs.
Choux Pastry
Cream puffs are made with a dough called ‘Choux Pastry’. It’s made from water and/or milk, butter, flour, salt, and optionally sugar. Choux pastry is used in not only cream puffs but also in many other desserts such as eclairs, churros and beignets. The dough itself comes together very easily and is probably one of the easiest parts of this recipe. There are some varieties in recipes out there but I chose to keep mine simple.
I use all water in my choux. I find using all water gives it a drier and crispier dough, whereas using all milk or a combination of water and milk creates more of a creamy dough. As long as you keep the measurement of wet ingredients to 1 Cup (250mL), you can use water, milk or both.
Sugar is optional but I like to add one Tbsp of sugar in the choux pastry. As the dough also contains 1 Tsp of salt, I find the 1 Tbsp of sugar helps balance the dough out nicely. Sugar is optional, but remember salt is not. Salt helps give flavour and dimension to any recipe and is crucial in choux pastry. The rest of the ingredients are basic: Butter, Flour, and Eggs.
Diplomat Cream
The filling inside the cream puffs is just as important as the puffs themselves. I use a diplomat cream, which is a combination of custard and whipped cream. You can alternatively use just custard or use only whipped cream. I like the combination because you get that creamy custard flavour with the light and fluffy whipped cream.
In this recipe, we make a very simple vanilla diplomat cream. As this is a basic cream puff recipe, it’s important to have a base flavour. You can be super creative here and make a whole variety of flavours. I’ve made mango cream puffs, earl grey cream puffs and more! I wanted to share this base recipe first, and then I will share other flavours in the future.
Craquelin
I’ve always been used to Korean cream puffs. Softer, lighter and smaller puffs that don’t have a craquelin. A craquelin in french literally means “cracker”. It’s basically a cookie topping that goes on top of your cream puffs and adds a thin but crispy layer. Craquelin is made from three basic ingredients: Butter, Sugar and Flour. I also add a pinch of salt because I’m a firm believer in adding a pinch of salt to EVERYTHING. Craquelin is easy to make because it’s equal weights (60g) of butter, sugar to flour.
Craquelin is totally optional, and if you prefer a more Korean-style cream puff you can skip it. However, now that I’ve started making cream puffs with craquelin, I feel like I can’t go back to making them without. I love that the craquelin adds another dimension of texture but still blends in with the cream puffs. It adds a delightful sweet crunch on top. It reminds me of the top of melon pan.
I use brown sugar over granulated sugar because I prefer a darker colour. You can alternatively use granulated sugar but the end colour will be slightly lighter. I find brown sugar also gives it a more crisp and rich texture. The difference is subtle though so use whatever you have!
Tips to Making Perfect Cream Puffs
- Choux Pastry: When making your choux pastry make sure you do two things. Firstly, when adding in the flour, add it all in one step and then vigorously mix until the mixture forms a ball of dough. Cook it for 1-2 minutes until a film forms on the bottom of your pot. Secondly, make sure you add in one egg at a time to your cooled dough, and thoroughly combine the mixture before adding the next egg. This will ensure you get a smooth dough.
- Craquelin: When making your craquelin, make sure you freeze the dough after rolling it out. It’s so much easier to cut out the craquelin when it is frozen. Work quickly by cutting them out and transferring the craquelin into a container lined with parchment. Freeze the circles before using them. This will ensure you get a crispy top.
- Baking: The hardest part of making cream puffs is actually baking them. I would say, 90% of my failures came from baking them in the past. It is super important you do NOT open the oven door until your cream puffs are 95-100% done. Prematurely opening the oven before your cream puffs have formed will deflate them and you will not get an airy and crispy dough. Turn on your oven light and watch for even browning. Cream puffs are done when they are golden brown throughout, and if you pick one up it easily pulls from the parchment and the bottoms will also be golden brown and set. You can also smell a sweet, eggy (egg-tart-like) smell when the cream puffs are done baking.
- Diplomat Cream: Ensure you cool your custard completely and it thickens in the fridge before mixing it with the whipped cream. The cream needs to be thick enough it does not pour out of the cream puffs or melt all over it. Make your custard first and let it cool for a few hours in the fridge before combining it with your whipped cream.
- Assembling: Cool your cream puffs completely before you add the filling. Let them cool for around 45 minutes then cut them in half. Then add diplomat cream to the cooled cream puffs. Dust optionally with powdered sugar, and or decorate with strawberries/chocolate-covered strawberries. They are delicious on their own, but I love to serve them with fresh fruit!
Basic Cream Puffs with Craquelin
Course: Cream Puffs30
Cream Puffs2
hours30
minutes2
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minutesA basic but detailed recipe on how to make cream puffs. Topped with a craquelin, these cream puffs are crisp but tender and are filled with sweet and fluffy vanilla cream. They are perfectly sweet, salty, crispy and soft. My Korean mom loves these and gives me the ultimate compliment that “they’re not too sweet!”
Ingredients
- Choux Pastry (Cream Puff Dough)
1/2 Cup (115g) Unsalted Butter
1 Cup (240 mL) Water
1 Tbsp (13g) Granulated Sugar
1 Tsp Kosher Salt
1 Cup (150g) Flour
4 Eggs
- Craquelin (Equal weight of butter, brown sugar, flour)
60g Unsalted Butter, Softened (Around 1/4 Cup)
60g Brown Sugar (Around 1/3 Cup)
60g All Purpose Flour (Little less than 1/2 Cup)
Pinch of Salt
- Vanilla Diplomat Cream
4 Egg Yolks
1/4 Cup (50g) Granulated Sugar
2 Tbsp (15g) Cornstarch
3/4 (180mL) Cup Milk
1/4 Cup (60mL) Heavy Cream
Pinch of Salt
1 Tsp Vanilla Extract
2 Cups (480mL) Heavy Cream
2 Tbsp (25g) Granulated Sugar
- Other
Strawberries, or Fresh Fruit of Choice
Powdered Sugar to Dust on top
Directions
- All components can be prepared in advance. You can make the craquelin, roll it out, cut it into circles and freeze it weeks in advance. The choux pastry can be made 2 days in advance. The diplomat cream can be made 1 day in advance. If you are preparing it all in one day, make the diplomat cream first, followed by the craquelin, then the choux pastry.
- Diplomat Cream
- Diplomat Cream: Diplomat cream is a combination of custard and whip cream. Start by making the custard. Heat 3/4 cup of milk, 1/4 cup of heavy cream and vanilla extract in a pot over medium heat.
- In a separate bowl, add 4 egg yolks, 1/4 cup sugar, 2 tbsp cornstarch, and a pinch of salt. Whisk together for 2 minutes or until pale and slightly thickened.
- Once the milk has come to a simmer, remove it from the heat and slowly pour into the egg yolks while constantly whisking. Repeat until all the milk has been added. Pour the mixture back into your pot. Over medium heat, continuously whisk the mixture until it thickens, around 4-5 minutes.
*You need to constantly whisk the custard otherwise you may risk cooking the eggs and scramble the eggs. If you think you have cooked little bits of egg, you can strain the custard at the end, but if you have cooked a large amount, you need to start over* - Transfer to a bowl, cover with saran wrap, placing the wrap directly touching the custard and place in the fridge to cool. Cool for at least one hour.
- Craquelin
- In a bowl, add equal parts (60g) of softened unsalted butter, brown sugar, and all-purpose flour. Add a pinch of salt. Mix with a spatula until it is fully combined and forms one homogenous ball of dough.
- Transfer the dough onto a piece of parchment paper, and place another piece of parchment paper on top. Roll out the dough until it is around 1/2 inch thick. The shape doesn’t matter. Place the entire sheet of dough into the freezer to set completely.
- Once the choux is set, remove it from the freezer. Use a round cookie cutter to quickly cut out circles of the frozen craquelin. Place the craquelin circles into a container lined with parchment and pop it into the freezer. The dough melts quickly, so if the dough softens too much pop it back into the freezer for ten minutes.
- With the remaining dough, repeat rolling it out, freezing and cutting out circles until you use most of the dough. I usually repeat this step 2-3 times.
- Choux Pastry/ Cream Puff Dough
- In a pot over medium heat, add 1/2 cup unsalted butter, 1 cup of water, 1 tbsp of sugar, and 1 tsp of salt. Heat until the butter is completely melted and the mixture has come to a simmer.
- Once the mixture has come to a simmer, turn off the heat, and immediately add 1 cup of all-purpose flour all at once. Using the residual heat of the stove, start vigorously stirring the mixture with a wooden spatula or spatula until it forms a ball. Keep mixing for 1-2 minutes or until the bottom of the pot forms a film. Remove the dough into a bowl or into a stand mixer bowl.
- Let the dough cool slightly before adding your eggs. Crack 4 eggs into a separate bowl. Once the dough is cool to touch you can start adding your eggs. You can do this in a stand mixer with a paddle attachment or a bowl with a whisk. Add one egg at a time, and mix it well until it is completely incorporated. Initially, it will look like the dough and egg have separated and look very wet, but as you continue to mix, the dough will come together. Repeat until all the eggs have been added. You will know the dough is done when you take your spatula or paddle attachment, dip it in the dough and drop it, the dough forms a ‘V’ shape. Transfer to a piping bag with a large round tip.
- Preheat oven to 450° Fahrenheit.
Line a baking tray with parchment paper or a silicone mat. Pipe choux into round circles, lifting up as you pipe (they should have some height). You can make choux as big or as little as you like, but remember to make the width similar to the shape of your craquelin. I usually make mine around 1.5-2 inches wide. Leave around 2-3 inches in between choux as they will rise and spread. I often pipe my choux with a little tip at the end, don’t worry as you will flatten these later on! - After piping the choux, use a spray bottle with water and spritz all the choux generously. If you don’t have a spray bottle, you can brush the water on. When the choux is wet, you can easily mould the shape. Use your finger to flatten the tip of the choux slightly.
- Take your precut frozen craquelin and place them on top and centre of each choux. Bake your choux at 450° Fahrenheit for 10 minutes. Then lower the heat to 350° Fahrenheit, and bake for an additional 15-20 minutes. Depending on how large your choux puffs are, cooking time will vary.
**It’s important you do NOT open your oven door until the choux are 95%-100% done. Opening the oven door will deflate the choux. To check for doneness: Turn on your oven light near the end of the choux baking and constantly watch them. They should be golden brown all around. Choux puffs are done when you pick them up and the bottom has a golden crust.** - Remove from the oven and let it cool completely. In the meanwhile prepare your diplomat cream. Whip 2 cups of heavy cream with 2 tablespoons of sugar until you get medium peaks. Combine your cooled custard with the whipped cream. Transfer to a piping bag with a star tip or round tip.
- When your choux puffs have cooled completely, take a sharp serrated knife and cut the choux puffs horizontally in half. Take your diplomat cream and pipe from the outside to the inside in a circular shape while piping upwards. Pipe as little or as much as you like.
If you don’t want to cut the choux, you can alternatively take a sharp knife or a chopstick, and make a hole in the bottom of the choux. Using a round tip, pipe into the bottom of the choux until you can feel it expand. - Decorate the choux puffs with fresh fruit of your choice and dust with powdered sugar. I like to serve mine with chocolate dipped strawberries and sliced strawberries inside the choux. Serve immediately. Choux puffs are best consumed the day of as the craquelin gets soggy after one day.
Notes
- Choux Pastry – can be made two days in advance, transferred to a piping bag and stored in the fridge. Please take out 30 minutes prior to using and let it warm up at room temperature.
- Craquelin – can be made weeks in advance. Make the dough, roll it out, freeze the sheet and cut it out into circles. Transfer the circles into an airtight container lined with parchment and freeze until use.
- Diplomat Cream – Diplomat cream should be assembled the day of. But the custard can be made 1-2 days in advance. It’s best to make whipping cream the day of or the night before as it can get watery.
Looking for more detailed recipes? Check out my Macaron 101 Recipe.
