Who doesn’t love a good cream puff? Don’t let the fancy French name fool you – creme diplomate is a delicious pastry cream that is easy to make!!
Basic Cream Puffs
- 1/2 cup butter
- 1 cup water
- 1/8 tsp salt
- 1 cup flour
- 4 eggs
In a medium saucepan combine butter, water, and salt. Bring the mixture to a boil. Add flour all at once, stirring vigorously.
Cook and stir the mixture until a ball forms and doesn’t separate.
Cool for 10 minutes.
Add eggs, one at a time, beating with a wooden spoon after each addition unit the mixture is smooth and satiny.
Scoop the mixture into a pastry bag and pipe the desired size onto parchment. Gently tap the top of the cream puff dough with a slightly wet finger to make the top smooth.
Bake at 400 degrees for 30-35 minutes.
Crème Diplomate (aka Pastry Cream)
- 1 /2 cup milk
- 1 pkg Knox gelatin
- 1/2 cup milk
- 3 beaten egg yolks
- 2/3 cup sugar
- 1/4 tsp salt
- 3 tbsp cornstarch
- 2 1/2 cups milk
- 2 tsp vanilla
- 1 cup heavy cream
In a small bowl combine the 1/2 cup milk and package of Knox gelatin and set aside.
In another small bowl combine 1/2 cup milk, 3 beaten egg yolks, 2/3 cup sugar. Mix well and then add 3 tbsp cornstarch and 1/4 tsp salt.
In a saucepan over medium heat the 2 1/2 cups milk until boiling. Add the gelatin mixture and boil for one minute stirring constantly.
Pour 1/4 cup of the hot milk mixture into the egg mixture, and stir constantly. Add another 1/4 cup of the hot milk mixture, stirring constantly. Continue adding the hot milk 4 times. Then add the egg mixture into the saucepan with the rest of the hot milk. Bring the mixture to a boil over low heat, stirring constantly.
Remove from heat and add vanilla.
Pour into a bowl and place plastic wrap directly on the top of the custard to prevent a skin from forming. Cool completely.
Place 1 cup heavy cream into the bowl of a stand mixer and beat until stiff peaks form.
Gently fold the whipped cream into the cooled pastry cream.
Put the pastry cream into a pastry bag fitted with a decorating tip. Poke a hole in the side of the cream puff with the tip and gently squeeze the bag until the cream puff is full. Immediately dip in chocolate ganache (recipe below).
Chocolate Ganache
- 1/2 cup good qualify chocolate chips
- 1/4 cup heavy cream
Place chocolate chips in a bowl.
Heat heavy cream until boiling in the microwave.
Immediately pour the hot cream over the chocolate chips. Let stir for 2 minutes.
Stir until the chocolate is creamy.
Note: For my gluten-free friends. I’ve also had success with making cream puffs with Namaste Perfect Flour Blend.
