This is going to be a really long recipe, because I made four different types of cream puffs. There are vanilla cream puffs, strawberry cream puffs, matcha (green tea) cream puffs and chocolate cream puffs. In fact, with the recipes below, you could actually mix and match the cookie dough flavours with different cream fillings, and that is going to create even more variations. For instance, chocolate and strawberry, matcha strawberry, or just combine two types of creams in one puff. It will be really interesting!
Come and bake some cream puffs along with me (Part 1):
Part 2 of baking video:
(A) Cookie dough (Craquelin)
- Butter 120g
- Sugar 160g
- Plain: Plain flour 40g
- Red: 35g plain flour + 5g red yeast powder
- Matcha: 35g plain flour + 5g matcha powder
- Chocolate: 35g plain flour + 5g cocoa powder
(B) Choux pastry
- Water 100g
- Milk 100g
- Butter 90g
- Salt 2g
- Plain flour 120g
- Egg, cold 240g
(C) Pastry cream
- Milk 450g
- Cream 200g
- Sugar 130g
- Whole egg 3 no.
- Custard powder (or Corn starch) 40g
- Vanilla essence 1 tsp
- Salt, a pinch
- Chocolate buttons 100g
- Matcha powder 5g
- Whipped cream 400g
- To make the cookie dough (craquelin): Soften the butter using a rubber spatula. Add sugar and mix to combine. Then, divide into 4 equal portions, each weighing around 70g.
- To make a plain cookie dough: add 40g plain flour and mix to form a dough.
- To make a red cookie dough: add 35g plain flour and 5g red yeast powder. Mix to form a dough.
- To make a matcha dough: add 35g plain flour and 5g matcha powder. Mix to form a dough.
- To make a cocoa dough: add 35g plain flour and 5g cocoa powder. Mix to form a dough.
- Transfer each cookie dough onto a parchment paper. Flatten the dough with palm. Place another sheet of parchment paper on top.
- Using a rolling pin, roll out each dough between two sheets of parchment paper to around 2 mm thick. Freeze the doughs for later use.
- To make the pastry cream: weigh milk and whipping cream in a saucepan. Bring them to a gentle simmer.
- At the same time, combine custard powder (or corn starch), sugar and salt. Add eggs to the starch mixture. Whisk to combine.
- Once the milk is simmering, slowly pour it to the egg mixture while whisking.
- Return the entire mixture to the saucepan, and bring to a boil at low-to-medium heat. Continue to whisk until pastry cream thickens, taking care to reach all parts of the saucepan to avoid burning.
- Once the cream thickens and “burps”, whisk vigorously for one minute. Ensure the cream is smooth. Add vanilla essence.
- Measure about 400g of pastry cream, and mix in chocolate buttons while the pastry cream is still hot.
- Measure about 200g of pastry cream, and mix in matcha powder while the pastry cream is hot.
- Transfer pastry cream into containers and cover with cling film. Let them cool down completely.
- To make the choux pastry: In a saucepan, put in water, milk, butter and salt. Bring it to a rolling boil on medium-high heat; and make sure all butter has melted. (Note: at this point, you may keep the eggs in the refrigerator to stay chilled, if your kitchen is very warm)
- Once the butter mixture is boiling, pour in all the plain flour. Mix quickly with a wooden spoon or hard rubber spatula to form a dough. Continue to cook and stir the dough until it forms into a ball that comes away from the sides of the pan.
- Turn off the heat. Transfer the dough to a mixing bowl.
- Immediately, start adding the cold (around 2 – 4 degree C) eggs in 2-3 additions. Ensure all the egg has been absorbed into the dough. If you scoop up some dough with your spatula and let it slide back into the bowl, it should leave a little “V” on the spatula.
- Start to preheat the oven at 200 degrees Celsius at this point.
- Transfer the choux dough to a piping bag, and pipe the dough (about 2.5cm round) on a baking pan lined with parchment paper.
- Take out one sheet of craquelin, and keep the rest in freezer. Use a round cookie cutter of 2.5 – 3 cm diameter to cut the dough. Place craquelin on top of each choux dough. If the craquelin becomes soft, put them back into the freezer for a minute, for easier handling.
- Bake at 200 degree Celsius for 20 minutes (I use a non-convection oven). Then, reduce to 180 degree Celsius and continue to bake for 15 minutes. Let them cool down in the oven for 20 minutes.
- Transfer the puffs to a cooling rack and let them cool down completely.
- Repeat steps 14 – 16 to make choux puffs with red, matcha and chocolate cookie dough.
- While waiting for the puffs to cool down, let’s make different flavour of cream fillings.
- For vanilla cream: 200g pastry cream with 100g of whipped cream.
- For chocolate cream: mix chocolate pastry cream with 200g of whipped cream.
- For matcha cream: mix matcha pastry cream with 100g of whipped cream.
- Transfer each flavour of cream into separate piping bags. Keep them chilled until needed.
- To assemble: Fill the puffs with cream and decorate them as shown in the video above. Feel free to mix and match and create your own designs.
- Serve chilled.