How to make delicious and creamy baked cream puffs

How to make Cream Puff

• 1

  Mix the egg mixture

  Put 3 egg yolks, 55g of sugar into a bowl, and mix the mixture well. Then add 20g of cornstarch and continue to mix evenly.

  Next, gradually add 300ml of warm unsweetened milk (about 40 – 50 degrees Celsius) and 1/2 teaspoon of vanilla extract, stirring gently to combine the mixture.

  

  

  

  
• 2

  Cook the flour mixture

  Pour the egg mixture into a pot and cook over low heat until the mixture thickens.

  Once the mixture thickens, cook for another minute, then turn off the heat and let it cool at room temperature.

  Tip: While cooking, stir gently to prevent the mixture from sticking to the bottom of the pot.

  

  
• 3

  Mixing the dough

  Add 60g of unsalted butter, 1/4 teaspoon of salt, 65ml of unsweetened milk, and 65ml of water into a pot and cook over medium heat until the butter is completely melted, then turn off the heat and remove the pot.

  Sift 80g of flour type 8 into the mixture and mix well until the mixture is combined.

  Place the pot back on the stove and cook over low heat for 5 minutes; if you find the dough is slightly dry, turn off the heat.

  Transfer the dough to a bowl and spread it thinly on the sides of the bowl to cool quickly.

  Crack 3 eggs into a bowl. Add the eggs in 3 batches, gradually adding them to the dough and mixing well until the mixture is smooth and silky. Then, transfer the dough mixture into a piping bag.

  

  

  

  
• 4

  Pouring molds and baking

  Use 2 round baking molds with a diameter of 18cm (or any molds you have) and evenly pipe a layer of dough into the bottoms of both molds.

  To stabilize the temperature in the oven, preheat it to 180 degrees Celsius for 15 minutes. Then, place the 2 baking molds in the oven at 180 degrees Celsius for 25 minutes.

  Once baked, remove the cakes and let them cool at room temperature.

  

  
• 5

  Whipping butter cream

  Put 70g of unsalted butter in a bowl, use a hand mixer to beat the butter at medium speed until it becomes fluffy and soft, then add 20g of sugar and continue to beat until the sugar dissolves.

  Then, add half of the egg milk mixture from step 2 and gently mix until well combined. Once the mixture is blended, add the remaining egg milk mixture and continue mixing until fully incorporated.

  Finally, add 150g of whipping cream and beat until the cream is fluffy and reaches the desired thickness, forming peaks.

  

  

  

  
• 6

  Finishing the cake

  Once the cake has cooled, add the butter cream, using a flat spatula to gently spread the cream evenly and place the remaining cake layer on top.

  Wrap the cake in plastic wrap and place it in the refrigerator for about 3 hours to chill the cream.

  After 3 hours, take the cake out, gently remove the mold, and dust a little powdered sugar on the surface of the cake to finish.

  

  

  

  
• 7

  Final Product

  The cream puff is soft and fluffy with a cool, creamy, mildly sweet filling in the middle, truly delicious and appealing to eat repeatedly without getting tired of it.