Easy Cream Puff Recipe | How To Make Cream Puffs At Home

Easy Cream Puffs [Craquelin Choux Pastry]

 For making craquelin choux pasrty we need to prepare for three parts

• the craquein
• the choux pastry
• the custrad cream

 Ingredients for craquelin

• softened butter - 3 tbs[45g]
• sugar -50g
• all purpose flour -50g
• pinch of salt

 How to make craquelin?

• in bowl combine together sugar, butter and salt
• then add flour and mix well
• transfer this into a baking paper and roll into cm thickness
• keep this in freezer until needed

 Inredients for choux pastry

• butter -56g[1/4cup]
• all purpose flour -1/2cup[65g]
• salt -1/4tsp
• water -1/2tsp
• eggs -3

 How to make choux pastry?

•  boil together water,butter and salt
• reduce flame to low and add flour into it and mix thouroghly 
• cook for another 2 minutes on low flame until the dough become soft and leaves from the pan
• transfer this into a bowl and let it cool for2-3 miutes
• now add eggs one at a time
• add the second egg only after the previous egg has been completely incorporated
• after adding the second egg if you find the dough is too thick whisk another egg and add a little at a time until you get the right consistency
• to check the consistency , scoop a small portion of the dough with a wooden spoon; when lift it up ,the dough should be able to fall from it on its own after around seconds; the dough should be shiny and it should not be too wet so that it cant hold its shape 
• trasfer the pastry dough into a piping bag
• pipe this into a baking tray lined with baking paper
• pipe1.5 inches mounds at least 3 inches apart
• take out the craquelin from the freezer
• cut them using a cookie cutter of 1.5 inches size
• for baking, preheat your oven at 230degree Celsius
• reduce the temperature to180 degree Celsius after placing the tray
• bake this for 35-40minutes 
• take out from oven and allow them to cool

 Ingredients for custard cream

•  egg yolks -3
• sugar -5tbs
• corn flour -2tbs 
• vailla extract -1tsp
• milk 250ml
• butter -1tbs
• condensed milk -1tbs

 How to prepare custard cream?

• warm up the milk in a sauce pan until you start to see bubbles on the sides;you don't need to boil the milk
• in a bowl mix togeher eggs,sugar,cornflour and vanilla very well
• pour hot milk little by little, whiking continuously
• now pour this mix back into the saucepan
• cook this on low heat with continuous stir until you get thick creamy pudding like consistency
• turn off the heat and add butter, condensed milk and salt and combine well
• transfer into a bowl and cover it with a plastic wrap
• allow it to cool completely

 Fill the custard cream into the choux pastry

• fill the custsrd cream into a piping bag
• pierce the bottom of choux puff pastry and pipe the cream into it until full