These Vanilla Bean Cream Puffs or Vanilla Bean Choux au Craquelin are the perfect dessert. Crispy cream puffs are topped with a layer of craquelin and filled with a simple Vanilla Bean diplomat cream.
Gorge on heavenly cream puffs made with a blend of buttery shells stuffed with our Famous Mom's creamy vanilla pudding filling. A classic treat in under an hour!
Crunchy choux au craquelin cream puffs filled with matcha diplomat cream with a matcha pastry cream center
Learn How to Make Delicious Homemade puffs pastry with sweet whipped cream .
Choux pastry, the dough used to make the cream puffs, relies on rising steam to create a hollow center that will be filled with a cream filling.
With a golden airy shell, luscious creamy filling and sweet fresh berries, these cream puffs are hard to resist. And I find myself making them more than I like to admit. Especially for celebrations like Valentine’s Day, Easter, bridal or baby showers and Mother’s Day. But with their ease,
Light, airy pastry puffs filled with a sweet, creamy filling,
[the_ad id="417"]This is a classic cream puffs recipe! It’s really delicious when it’s very fresh.Preparation:
Indulge in the delicate and airy delight of homemade cream puffs. This foolproof recipe guides you through creating the perfect choux pastry filled with a rich, creamy custard. Ideal for dessert or a fancy treat!
Follow this simple step by step tutorial for making homemade classic cream puffs including a light and delicious vanilla cream filling!
Easy Strawberry Napoleon is a classic dessert that combines the flakiness of puff pastry with the tanginess of cream cheese and the sweetness of fresh strawberries.
These easy-to-make cream puffs have light as air choux pastry filled with a rich and creamy vanilla pastry cream. Dusted with powdered sugar or dipped in chocolate, you will learn how to make these better than the bakery cream puffs from the comfort of your home.
Homemade Boston Cream Puffs are an easy elegant dessert! Golden Crispy Pastry is stuffed with an amazing Boston cream filling and finished off with decadent chocolate glaze!
Dive into the rich taste of Espresso Cream Puffs – a Parisian delight perfect for coffee lovers!
22 – 24 (2-inch) cream puffs
Espresso + Chocolate + Cream Puffs= Heaven! These Mocha cream puffs feature an espresso and chocolate flavored pastry cream, as well as a crispy, sweet craquelin topping!
These Cream Puffs have a light and delicate choux pastry shell and a delicious pastry cream filling. Once you make them one time, you'll see they aren't hard and you'll make them time and time again!
Hey, greedy people, I am a big fan of kawaii food, I love creativity, I love everything that is CUTE. 2 years ago, I discovered Sweet Essence's account after my long walks on instagram to provide you with beautiful creations on my instagram, I fell from this account which offers creations too cute and easy to reproduce. So far I am still impressed by the creativity of this young girl who lives in Melbourne. I had sent her an email so that she could share her recipe for these pandas cream puff, she sent it to me without hesitation, it's one of her creations that I have shared several times on my instagram page which is always very successful with each publication of which I am the most fan and the recipe is often requested in comments. Pandas cream puff recipe by Sweet Essence (makes around 12 puffs) For the Choux: Milk- 70 g Water- 70 g Unsalted butter- 60 g Salt - a pinch Caster sugar- 3g Cake flour -85 g 2-3 Large eggs (room temperature) You would need: Steps: Preheat the oven to 200°c and prepare a baking tray lined with baking paper. Sift the flour. Then combine the milk, water, unsalted butter, salt and sugar into a saucepan and bring to a boil over low heat. When the mixture bubbles, add in the sifted flour at once and stir quickly with a wooden spatula until it forms into a lump of dough. Mix for a further 1-2 minutes until a thin film forms at the bottom of the pan. Place the dough into a mixing bowl and leave to cool slightly. While the dough is cooling, beat 2 eggs in a small bowl. When the dough is slightly warm, gradually add the beaten egg little by little, mixing using a wooden spatula with each addition, until the batter is smooth and glossy. When a spoonful of batter is lifted, the batter left on the spoon should form a triangle shape as it drops back into the bowl after 3-4 seconds. If not, add more beaten egg until it reaches this consistency. Place the batter into a piping bag fitted with a large round tip. Pipe 7cm rounds onto the baking tray, leaving about 5 cm between each one as they will expand in the oven. Dip a finger in cold water and smooth any irregularities on the surface of the batter. This will ensure the choux will have a uniform shape once baked. Brush each round with leftover beaten egg and sprinkle with diced almonds if desired. Place the choux in the oven, turn down the heat to 190°c and bake for 25 minutes. Then turn down the heat again to 170°c and bake for a further 20 minutes until golden brown. Be sure not to open the oven door when they are baking so they don’t shrink! Once they are done, leave them on a cooling rack to cool. For the Creme Patissiere Milk- 400ml Vanilla essence- 1 tsp Egg yolks- 4 Caster sugar- 80g Cake flour- 2 tbsp Cornstarch- 2 tbsp Whipping cream- 100ml Beat the egg yolks and sugar in a bowl with a whisk until white and fluffy. Sift in the cake flour and cornstarch and stir until combined. Meanwhile, bring a pot of milk to a boil over low heat and add the vanilla essence. While stirring, slowly add the ⅓ of the hot milk into the egg yolk mixture. Strain the mixture and transfer back into the pot of milk. On low heat, whisk the mixture until it begins to thicken. Place the mixture into a container, cover the surface with plastic wrap and cool in the fridge. When the creme patissiere has cooled, Whip the cream and sugar together until soft peaks form. Fold the whipped cream into the creme patissiere and transfer into a piping bag fitted with a round tip. Panda cream puff tutorial by Tasty For the Decoration: Whipping cream- 200ml Caster Sugar- 2 tbsp Powdered Sugar (as desired) Dark chocolate melts (as needed) Melt the dark chocolate in a bowl over a pot of hot water and transfer to a piping bag. On a tray lined with baking paper, pipe the panda eyes, ears and snout for each cream puff. Use a toothpick to correct any mistakes and place in the freezer until set. Beat the whipping cream and caster sugar in a bowl until soft peaks form. Transfer the cream into a piping bag fitted with a large round nozzle. To assemble: Slice the tops of the choux off lengthways (save the tops!). Fill the shell with creme patissiere and then pipe a round of whipped cream on top that resembles the panda head. Using a toothpick, place the chocolate face parts and ears carefully onto the cream and replace the choux tops onto the pandas. Dust with icing sugar (carefully not to cover the faces) and enjoy! To Share with our your picture of this recipe with the hastag #amourducake Find michelle on instagram: https://www.instagram.com/sweet_essence_/ Join us on Instagram: https://www.instagram.com/amourducake/
Rounds of Choux dough are topped with chocolate craquelin and baked to perfection, then filled with silky chocolate hazelnut whipped cream
This is an easy vegan recipe for cream puffs. This can also be used for eclairs and profiteroles.
End your meal on a sweet note with these lusciously good cream puffs with delectably indulgent cream puff fillings. They're unbelievably easy to prepare!
Choux Pastry, or Pâte à Choux, is used to make eclairs, cream puffs, croquembouche and is perhaps the most popular dessert made at home by Europeans. Fillings can be pastry cream with or without fruit, whipped cream, ice cream and savory such as chicken salads and others. In professional bakeries, choux paste is often made only once a week and the non-filled pastry “shells” are frozen. When needed they are defrosted, placed briefly in oven, and filled as required. You can successfully do the same at home.
Nutella cream puffs made of French choux pastry balls filled with Nutella pastry cream.Topped with chocolate and toasted hazelnuts.
These cream puffs may be petite but they are still absolutely delicious, nonetheless! These perfectly little puffed pastries are filled with a silky Vanilla Bean Crème Diplomat, which is pastry cream that is lightened with whipped cream, and are topped with an easy chocolate glaze!
Klassische Windbeutel mit viel Sahne und Kirschfüllung – mein absoluter Favorit nicht nur im Sommer!
This is a heavenly, delightfully airy dessert with a subtle rose flavor that adds so much to this easy-to-make cream-puff treat. Absolutely stunning and tastes even better.
