Creme Puffs with Pastry Creme
Creme Puffs with Pastry Creme by: Chef Matt Chatfield Introduction Creme Puffs are created using a dough known as Choux Pastry, a delicate dough used in many
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rothliving.com.
Cooking tools:
- Stand mixer
- Piping bag
- Kitchen scale
- Zip-top bag
- Saucepan
- Baking sheet
- Parchment paper
- Wooden spoon
- Spatula
- Whisk
- Ladle
- Spoon
- Mixing bowl
- Oven
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 1/2 cups water
- 1 stick + 1 tablespoon unsalted butter, cut into cubes
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 200 grams all-purpose flour (about 1 1/2 cups)
- 8 large eggs, one reserved for glazing
- sweetened whipped cream, ice cream, or pastry cream, for serving
- 2 cups whole milk
- 3 tablespoons cornstarch
- 1/2 cup sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons Grand Marnier, optional
- 2 tablespoons unsalted butter, cut into 1/2" pieces
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