Decadent Cream Puffs & Eclairs with Luxurious Vanilla Pastry Cream
Every birthday, I delight my husband with homemade cream puffs, a dessert that has won his heart over any cake. These sumptuous pastries are light and airy, filled with a rich, velvety vanilla pastry cream that's elevated beyond the ordinary. The process of making these treats is a labor of love that rewards you with an indulgent dessert experience. The homemade pastry creates the perfect vessel for the silky filling, and the option of topping them with a glossy chocolate glaze for eclairs makes them irresistible. These cream puffs and eclairs are perfect for celebrations or any time you're craving a little sweetness, but be warned: they’re so delightful you may find yourself wanting more than just one or two! The chilling time for the pastry cream is included to ensure it reaches the perfect consistency.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
butter
1/2 cup (cut into pieces)
water
1 cup (none)
salt
1/4 teaspoon (none)
flour
1 cup (sifted)
eggs
4 (large, beaten)
sugar
3/4 cup (none)
flour
1/4 cup (for pastry cream)
salt
1/4 teaspoon (for pastry cream)
milk
1 1/2 cups (whole)
egg yolks
6 (large)
vanilla extract
1 1/2 teaspoons (pure)
heavy cream
1 1/2 cups (cold)
semi-sweet chocolate baking squares
2 (melted)
butter
2 tablespoons (for glaze)
powdered sugar
1 cup (sifted)
milk
3 tablespoons (for glaze)
Instructions
1
Prepare the vanilla pastry cream: In a 2-quart saucepan, combine the sugar, 1/4 cup flour, and 1/4 teaspoon salt, stirring to mix. Gradually whisk in the milk over medium heat, cooking and stirring until the mixture thickens and comes to a gentle boil, about 10 minutes. Let it boil for 1 minute.
2
In a small bowl, lightly beat the egg yolks. Gradually incorporate a small amount of the hot milk mixture into the yolks to temper them. Slowly pour the yolk mixture back into the saucepan, stirring constantly.
3
Return the mixture to medium-low heat and continue stirring until it thickens considerably and coats the back of a spoon, approximately 8 minutes (do not allow to boil). To test, lift a metal spoon from the mixture; it should leave a visible trace when held up for around 15 seconds.
4
Remove from heat and stir in the vanilla extract. To ensure a silky texture, strain the mixture through a fine-mesh sieve into a clean bowl. Cover the surface with plastic wrap to prevent a skin from forming, and chill for about 2 hours.
5
Once the pastry cream has chilled, beat the heavy cream in a separate bowl with an electric mixer on medium speed until stiff peaks form. Gently fold the whipped cream into the chilled pastry cream until combined. Set aside.
6
Prepare the pastry puffs: Preheat your oven to 375°F (190°C) and line one or two large cookie sheets with parchment paper or spray with nonstick spray.
7
In a 2-quart saucepan, combine the butter, water, and salt over medium heat. Bring to a boil, then quickly remove from heat. Add the remaining 1 cup of flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
8
Allow the mixture to cool slightly, then add the eggs one at a time, beating well after each addition until fully incorporated and the batter is smooth.
9
Using a large spoon or a piping bag, drop or pipe the dough onto the prepared sheets, forming 12 mounds or spread into 5-inch by 3/4-inch rectangles for eclairs, leaving 3 inches of space between each.
10
Bake in the preheated oven for 35 to 50 minutes, until the pastries are puffed and golden brown. Keep an eye on them as baking time may vary.
11
Once baked, remove from the oven and carefully cut a small slit in the side of each pastry to allow steam to escape. Return them to the oven for an additional 10 minutes to dry out.
12
After cooling, slice the tops off each puff and carefully remove any webby dough inside to make room for the filling. Fill generously with the chilled pastry cream and replace the tops.
13
For eclairs, melt 2 squares of semisweet chocolate and 2 tablespoons of butter in a saucepan or microwave, stirring until smooth. Gradually blend in 1 cup of powdered sugar and 3 tablespoons of milk until glossy.
14
Drizzle or dip the filled eclairs in the warm chocolate glaze before serving. Dust the cream puffs with powdered sugar.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Cream Puffs and Eclairs?
They are light and airy pastries made from choux dough, filled with a rich vanilla pastry cream and topped with either powdered sugar or a chocolate glaze.
How long does the vanilla pastry cream need to chill?
The pastry cream should be chilled for approximately 2 hours to reach the perfect consistency.
What is the first step in making the pastry cream?
Combine sugar, 1/4 cup flour, and salt in a saucepan, then gradually whisk in milk over medium heat until thickened.
How do you temper the egg yolks for the pastry cream?
Lightly beat the yolks and gradually incorporate a small amount of the hot milk mixture into them before pouring the yolk mixture back into the saucepan.
How can I ensure the pastry cream has a silky texture?
Strain the finished mixture through a fine-mesh sieve into a clean bowl after removing it from the heat.
How do I prevent a skin from forming on the pastry cream?
Cover the surface of the cream directly with plastic wrap before chilling.
What is added to the pastry cream after it has chilled?
Fold in heavy cream that has been beaten with an electric mixer until stiff peaks form.
What temperature should the oven be set to for baking the puffs?
Preheat your oven to 375°F (190°C).
What are the main ingredients for the choux pastry dough?
The dough consists of butter, water, salt, flour, and large eggs.
How do I know when the choux dough is ready to be removed from the heat?
Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
How should eggs be added to the pastry dough?
Add the eggs one at a time, beating well after each addition until the batter is smooth.
How much space should be left between the pastry mounds on the baking sheet?
Leave about 3 inches of space between each mound or rectangle to allow for expansion.
What dimensions should be used when piping eclairs?
Spread or pipe the dough into 5-inch by 3/4-inch rectangles.
How long should the pastries bake?
Bake for 35 to 50 minutes until they are puffed and golden brown.
Why is a slit cut into the side of the pastries after baking?
Cutting a small slit allows steam to escape, which helps the pastries dry out and stay crisp.
How long do the pastries need to dry out in the oven?
Return them to the oven for an additional 10 minutes after cutting the slits.
How do you prepare the cooled puffs for filling?
Slice the tops off and carefully remove any webby dough from the inside.
What ingredients are needed for the eclair chocolate glaze?
You will need 2 squares of semisweet chocolate, 2 tablespoons of butter, 1 cup of powdered sugar, and 3 tablespoons of milk.
How is the chocolate glaze applied to the eclairs?
Drizzle or dip the filled eclairs in the warm chocolate glaze before serving.
How are the cream puffs traditionally finished?
The cream puffs are finished with a dusting of powdered sugar.
How many egg yolks are required for the pastry cream?
The recipe requires 6 large egg yolks.
How much heavy cream is used for the filling?
The recipe calls for 1 1/2 cups of cold heavy cream.
Can I use parchment paper for the baking sheets?
Yes, you can line the cookie sheets with parchment paper or spray them with nonstick spray.
What type of chocolate is best for the glaze?
Semisweet chocolate baking squares are recommended for the glaze.
What is the expected yield of this recipe?
The recipe is designed to form approximately 12 pastry mounds.
How do you test if the pastry cream has thickened enough on the stove?
The mixture should leave a visible trace on a metal spoon that remains for around 15 seconds.
What type of flour is used in the dough?
The recipe uses 1 cup of sifted flour for the pastry dough.
Is the milk for the glaze added all at once?
The milk should be blended in gradually with the powdered sugar until the glaze is glossy.
What kind of vanilla is used in the pastry cream?
The recipe specifies 1 1/2 teaspoons of pure vanilla extract.
Is this recipe suitable for special occasions?
Yes, it is described as a decadent treat perfect for birthdays and celebrations.