Cream Puffs

I'm a caterer and even though I may not have an "office" in the conventional sense of the word, I definitely consider the kitchen to be my work space.  It's the room of the house where I spend most of my day and its the place where I store all of the tools and equipment that I need to get the job done.  👩🏻‍🍳🔪

​In the Fall of 2021, I upgraded my kitchen/work space.  What used to be an inefficient and poorly designed room was transformed into a customized, practical and uber-efficient "office".   It's now, much easier for me to not only cook meals for my family, but also to do my job.  

Part of what makes my kitchen so unique is the fact that it's designed to perfectly fit ME. (I have an amazing contractor to thank for that.)  Any other vertically challenged cooks out there who dream about a built in, retractable step that could be built into a kitchen island? 😅

I definitely consider my kitchen island to be my work desk.  It's amazing and I'm fiercely protective over it. 🤣  I've been using my new and improved kitchen for 18 months now and I'm loving it more every single day.  I'm not sure how I lived without a food coloring drawer for so long. 🤪

Maybe it's only the obsessively organized bakers that can appreciate the way that I designed my kitchen island, but for any other perfectionist, type A persons out there - that video was for you.😅  I love how organized everything is and how easily accessible, all of my supplies are now.  You have no idea how much time I used to spent digging through a box, looking for specific piping tips. 😅

My kitchen island truly shines on busy baking days.  And you better believe that it was functioning in all its glory on cream puff day.  There was dough to be made, cream to be whipped and puffs to be filled. 

Homemade cream puffs are amazing but just be aware that they take a significant investment in time.  The rewards are well worth it - just plan on devoting an afternoon to making these delectable little treats.  I mean, can you think of a better way to spend a Sunday afternoon?  

Cream Puffs
Pastry Cream
2 1/2 cups whole milk
2/3 cup flour
1/2 cup sugar
1/4 teaspoon salt
6 egg yolks
4 Tablespoons cold butter
1 Tablespoon vanilla

Craquelin
6 Tablespoons butter, softened
1/2 cup brown sugar
3/4 cup flour
pinch salt

Choux
2 eggs + 1 egg white
6 Tablespoons water
5 Tablespoons butter
2 Tablespoons milk
1 1/2 teaspoons sugar
1/4 teaspoon salt
​1/2 cup flour

​1 cup heavy cream

Heat 2 c. milk in saucepan until simmering for pastry cream.

Whisk together flour, sugar and salt.

Add egg yolks and 1/2 c. cold milk to flour.  Whisk until smooth.

Slowly add 1/2 c. warm milk to yolk mixture.  

Add tempered yolk mixture to saucepan with milk. 

Simmer, whisking constantly, for 8 minutes. 

Increase heat to medium and cook 1-2 more minutes until very thick.  

Remove from heat, whisk in butter and vanilla. Transfer to a wide bowl.  

Press greased parchment paper on top.  Refrigerate 2-24 hours. 

Mix butter and sugar for craquelin.  ​

Mix in flour and salt.

Transfer to a sheet of parchment and press into a 6" square. 

Cover with a second sheet of parchment.  Roll into a 9x13" rectangle. 

Remove top parchment.  Cut 24 two inch circles leaving circles and scraps in place. 

Replace top parchment.  Transfer to a baking sheet.  Freeze 30 minutes to 2 days. 

Beat eggs and whites together for choux. 

Bring water, butter, milk, sugar and salt to a boil.  

Remove from heat and stir in flour.

Return saucepan to stove and cook until 175-180 degrees, stirring constantly.  

Transfer mixture to a food processor and process for 10 seconds. 

Drizzle in eggs while processor is running. Process until smooth and thick.

Fill a pastry bag, fitted with 1/2" round tip and pipe 1 1/2" wide mounds on a parchment lined baking sheet. 

Transfer 1 frozen disk to the top of each mound. 

Bake 15 minutes at 400.  Reduce heat to 350 and bake 7-10 minutes longer.

Cut a 3/4" slice into the side of each puff to release steam.  

Turn off oven.  Return pan to oven and prop door open with a spoon.  Let dry 45 minutes.  Cool on wire rack. 

Fit pastry bag with 1/4" tip and whisk cream to stiff peaks. 

Fold cream into pastry cream. 

Transfer to a pastry bag fitted with a 1/4" tip.

Insert tip into the slit in each opening in puff and squeeze filling inside.  

Drizzle with chocolate. 

​Ciao!

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