Creme Puffs with Pastry Creme
Delight in light Creme Puffs filled with rich Pastry Creme, perfect for special occasions or anytime treats. Made using a Wolf Convection Oven. Yield: 24-36 servings.
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
- Oven
- Baking sheet
- Zip-top bag
- Saucepan
- Stove
- Wooden spoon
- Spatula
- Whisk
- Ladle
- Mixing bowl
- Parchment paper
- Refrigerator
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
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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