CREAM PUFFS

for 15 choux d=6 cm

 Cream Puffs
for 15 choux d=6 cm

CHOUX PASTRY

Ingredients Total weight: ~ 489 g 100%

• Milk 3.2% 83 g 17%

• Water 83 g 17%
• Sugar 3g <1%
• Sea salt 3g <1%
• Butter 82% 80 g 16%
• All-purpose flour 87 g 18%
• Whole eggs 150 g 31%

1. Add the water, sugar, salt, diced butter and milk to a saucepan.
Warm everything up on medium heat until the butter melts. Then
bring the mixture to a boil on high heat, mixing with a whisk.

2. Once the mixture starts boiling, turn off the stove and add the sifted
room-temperature flour all at once. Mix it with a whisk or a spatula
until homogeneous.

3. Turn the stove on and warm the dough up for around 1 minute more
on low heat, stirring with a spatula to make sure all the starch is
properly hydrated and the pastry has a nice, pliable texture.

4. Take the saucepan off the heat, transfer the choux pastry to а mixer
bowl and mix it on low speed with a paddle attachment until it cools
down to about 55–60 °C / 130–140 °F.

5. With the mixer running on low speed, start gradually adding the
eggs (blend them beforehand and make sure they are room-
temperature, about 20–22 °C / 68–72 °F). After adding 2/3 of the
eggs, scrape the sides of the bowl and mix the choux pastry a little
bit more.

TIP
• The texture of the finished choux pastry is checked visually,
that’s why you might need a little less egg mixture than it is
mentioned in the recipe. The choux pastry should be smooth,
homogeneous, glossy, and fall off the paddle as a ribbon. If you
have used all the eggs and the right texture is still not achieved,
you can add a little warm milk (40 °C / 104 °F).

6. Cover the choux pastry with plastic wrap touching the surface and
leave it to relax for at least 1 hour. It is up to you where to keep the
choux pastry: it can be kept at room temperature, in the fridge or in
a warm place (at around 30 °C / 86 °F).

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 Cream Puffs
for 15 choux d=6 cm

CRAQUELIN

Ingredients Total weight: ~ 170 g 100%

• Butter 82% 60 g 35%

• Brown sugar 60 g 35%
• All-purpose flour 50 g 30%

1. Put the sugar in the mixer bowl, add the room-temperature butter
and sifted flour. Mix the mixture with a paddle attachment until a
smooth, soft and homogenous texture.

2. Roll out the dough between 2 parchment paper sheets until about
1.5 mm thick and freeze it for at least 1 hour.

BAKING THE CHOUX

Ingredients

• Choux pastry
• Frozen craquelin

1. Transfer the choux pastry into a piping bag fitted with a round
tip d=10 mm and pipe it on a baking tray lined with a perforated
silicone mat. Make sure the piped choux weigh around 12–15 g.

2. Cut discs out of the frozen craquelin dough using a round cutter
d=5 cm and put them on top of the piped choux.

3. Place the choux in the fan-assisted oven, preheated to 165 °C /

330 °F, with a medium fan on. Bake for about 25–30 minutes until
golden brown.

TIP
• If you bake your choux in a conventional oven with no fan,
increase the temperature by 10 °C / 50 °F and bake the
pastries for 5–10 minutes longer.

4. Leave the baked choux to cool down at room temperature, then

they are ready to be used. You can also freeze the baked choux
and then bake them for 2 minutes at 180 °C / 356 °F when needed.

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 Cream Puffs
for 15 choux d=6 cm

DIPLOMAT CREAM

Ingredients Total weight: ~ 849 g 100%

• Milk 3.2% 225 g 27%

• Egg yolks 45 g 5%
• Sugar 90 g 11%
• Cornstarch 30 g 3%
• Gold gelatin sheets 9g 1%
• Whipping cream 35% 450 g 53%
• Vanilla 1 pod <1%

1. Soak the gelatin sheets in cold water for about 10 minutes.

2. Pour the milk into a saucepan, add vanilla seeds and warm up the
mixture to around 60 °C / 140 °F.

3. Meanwhile, mix the sugar and cornstarch with a whisk. Add the egg
yolks and mix them in.

4. Gradually pour warm vanilla-milk mixture into the sugar, cornstarch

and egg yolks mixture while stirring with a whisk.

5. Pour the mixture back in the saucepan and continue cooking it on

medium heat, mixing constantly and vigorously with a whisk. Let the
pastry cream boil and cook it for 2 minutes more on low-medium,
stirring constantly.

6. Remove the pastry cream from the heat. Squeeze the excess water
out of the gelatin sheets and add them to the pastry cream. Mix
with a whisk until smooth.

7. Transfer the pastry cream into a clean bowl, cover it with plastic
wrap touching the surface of the cream and place it in the fridge
to cool down to 3 °C / 37 °F.

8. Pour the cold whipping cream into the bowl of a stand mixer and
whip it with a whisk attachment on medium speed until stiff peaks.

9. Meanwhile, stir the stabilized pastry cream with a spatula until

smooth and soft. Fold the whipped cream into it with a spatula.
Then either place the Diplomat cream in the fridge for 10 minutes
to firm up or use it straight away.

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 Cream Puffs
for 15 choux d=6 cm

FILLING AND DECORATING THE CREAM PUFFS

Ingredients

• Baked cooled choux with craquelin

• Diplomat cream
• Icing sugar Sufficient quantity

1. Trim around 1/3 of baked cooled choux using a serrated knife. To

make the edges of the cut outs even and neat, use a cutter d=4 cm.

2. Transfer the Diplomat cream into a piping bag fitted with a closed
star piping tip d=11–12 mm and fill the choux with it. Pipe a swirl of
cream on top of each filled choux.

3. Dust the top trimmed parts of choux with some icing sugar and
place them on top of the cream swirls.

4. The finished choux can be stored in the fridge for up to 12 hours.

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