The last time I made this cream puff, it was for a family day when I decided to try the homemade pastry sheets, not store-bought. It's more work, but the freshly made sheets feel different, and the cream is quite airy and smooth. This recipe is the version I've repeated a few times, without lard, just with butter and oil, to make it as simple as possible. Not all creams turned out perfect at first, but I come back to this one every time.
Quick Info
Total time: approx. 4 hours (includes cooling, kneading, and baking the sheets)
Preparation time: 1 hour and 30 minutes (dough + cream)
Cooling time: at least 2 hours
Servings: 15
Difficulty: medium
Recipe type: homemade dessert, suitable for special occasions or large servings
Ingredients
For the sheets:
- 350 g flour
- 200 ml cold water
- 4 tablespoons oil
- a pinch of salt
- 250 g soft butter or margarine
- 7 tablespoons flour (for mixing with butter)
For the cream:
- 1 liter milk
- 6 eggs
- 5 tablespoons flour
- 8 tablespoons sugar
- 2 packets vanilla sugar
- 1 packet gelatin
- powdered sugar for decoration
Preparation method
1. For the pastry dough, put 350 g flour, 200 ml cold water, 4 tablespoons oil, and a pinch of salt in a bowl. Knead until you get an elastic dough that doesn't stick.
2. In a separate bowl, mix the soft butter (or margarine) with 7 tablespoons of flour. This mixture should be homogeneous, without butter chunks.
3. Divide the dough into two equal parts. Roll each piece into a rectangular sheet, not too thin, enough to fit a large tray.
4. Spread half of the butter and flour mixture evenly on each sheet, then roll tightly like a log. Place both logs on a plate or on plastic wrap and refrigerate for an hour.
5. After cooling, carefully roll each log into a thin sheet suitable for the size of the tray you are using.
6. Bake the first sheet on the back of a tray in a preheated oven until it turns slightly golden. Do not leave it too long, or it will dry out.
7. For the second sheet, after rolling it out on the tray, before baking, lightly score horizontal and vertical lines on top with a knife to create 15 squares. This step helps with easier portioning of the cream puff at the end. Bake it the same way as the first sheet.
8. For the cream, hydrate the gelatin in a little cold milk, just enough to cover it, and set aside.
9. Separate the eggs. Beat the egg whites until stiff peaks form.
10. Mix the egg yolks with 8 tablespoons of sugar, the 5 tablespoons of flour, and the 2 packets of vanilla sugar. Gradually incorporate the warm milk, stirring continuously to avoid lumps.
11. Place the yolk mixture over low heat and stir constantly with a spoon or whisk until it thickens like a pudding. Do not leave it unattended to avoid sticking.
12. When the cream is thick enough, remove from heat and add the hydrated gelatin, stirring well to dissolve completely.
13. Gently fold in the beaten egg whites, mixing from the bottom up without losing the air.
14. In a springform pan (or another dish with higher sides), place the first baked sheet. Pour all the warm cream over it, smooth it out with a spatula, then place the second sheet (the one scored into squares) on top.
15. Let the dessert cool in the fridge for at least 2 hours to set the cream.
16. Dust with powdered sugar just before serving, after it has completely cooled. Cut along the scored lines to prevent the sheets from crumbling too much.
Why I make this recipe often
Homemade cream puffs have flaky sheets, and the cream is much fresher than store-bought versions. I especially like that I can adjust the cream's texture, and homemade sheets cannot compare to the bought ones. The recipe is suitable for gatherings with more guests, as it cuts clearly and remains stable when served if allowed to cool properly.
Tips and variations
Tips
- Stir the cream constantly to prevent it from forming a crust on the bottom of the pot.
- Use a springform pan or a dish with high sides to prevent the cream from spilling.
- Chill the dough logs well, or the butter will come out when rolling.
- Cut only when the dessert is completely cold.
- For the sheets, do not overbake; they should remain tender, not too crunchy.
Substitutions
- Margarine can be used instead of butter.
- Vanilla sugar can be replaced with vanilla extract, but not artificial flavor.
- For the cream, plant-based milk does not yield the same result.
Variations
- You can make the cream with only egg yolks for a denser texture, but the classic recipe uses whole eggs.
- If you don't want to use gelatin, you can skip it, but the cream will be softer and spread more when cut.
- The cream puff also works well in round forms if you have suitable dishes.
Serving ideas
- Serve cold, cut into squares or rectangles, with coffee or tea.
- For an extra texture, you can sprinkle a little cinnamon over the powdered sugar.
Frequently asked questions
1. How can I prevent the sheets from crumbling when cutting?
Cut the cream puff only when it is completely cold and follow the scored lines on the top sheet. A large knife with a thin blade helps a lot.
2. Can I make the cream without gelatin?
Yes, but it will be softer and will not have the same firmness. If you prefer a runnier cream, you can leave it without gelatin.
3. Can I use only lard for the sheets?
This recipe does not use lard at all, and the texture is quite flaky even without it.
4. Is it necessary to bake the sheets on the back of the tray?
To ensure the sheets are flat and detach easily, it is safer to bake them on the back of the tray.
5. What should I do if the cream sticks to the pot?
Stir constantly while cooking and use a pot with a thick bottom to prevent sticking.
Nutritional values
Approximately, one serving (out of 15) has about 310-340 kcal, with 17-19 g fat, 31-34 g carbohydrates, and 6-7 g protein. These are approximate values, depending on the exact ingredients used. The cream puff is a dessert quite rich in calories, especially due to the butter and egg cream.
Storage and reheating
It can be stored in the refrigerator, covered, for up to 3 days. I do not recommend freezing it, as the sheets lose their texture. It is not reheated; it is served cold. If left exposed to air, the sheets become too soft. It is best consumed within the first two days after preparation.
Quick Info
Total time: approx. 4 hours (includes cooling, kneading, and baking the sheets)
Preparation time: 1 hour and 30 minutes (dough + cream)
Cooling time: at least 2 hours
Servings: 15
Difficulty: medium
Recipe type: homemade dessert, suitable for special occasions or large servings
Ingredients
For the sheets:
- 350 g flour
- 200 ml cold water
- 4 tablespoons oil
- a pinch of salt
- 250 g soft butter or margarine
- 7 tablespoons flour (for mixing with butter)
For the cream:
- 1 liter milk
- 6 eggs
- 5 tablespoons flour
- 8 tablespoons sugar
- 2 packets vanilla sugar
- 1 packet gelatin
- powdered sugar for decoration
Preparation method
1. For the pastry dough, put 350 g flour, 200 ml cold water, 4 tablespoons oil, and a pinch of salt in a bowl. Knead until you get an elastic dough that doesn't stick.
2. In a separate bowl, mix the soft butter (or margarine) with 7 tablespoons of flour. This mixture should be homogeneous, without butter chunks.
3. Divide the dough into two equal parts. Roll each piece into a rectangular sheet, not too thin, enough to fit a large tray.
4. Spread half of the butter and flour mixture evenly on each sheet, then roll tightly like a log. Place both logs on a plate or on plastic wrap and refrigerate for an hour.
5. After cooling, carefully roll each log into a thin sheet suitable for the size of the tray you are using.
6. Bake the first sheet on the back of a tray in a preheated oven until it turns slightly golden. Do not leave it too long, or it will dry out.
7. For the second sheet, after rolling it out on the tray, before baking, lightly score horizontal and vertical lines on top with a knife to create 15 squares. This step helps with easier portioning of the cream puff at the end. Bake it the same way as the first sheet.
8. For the cream, hydrate the gelatin in a little cold milk, just enough to cover it, and set aside.
9. Separate the eggs. Beat the egg whites until stiff peaks form.
10. Mix the egg yolks with 8 tablespoons of sugar, the 5 tablespoons of flour, and the 2 packets of vanilla sugar. Gradually incorporate the warm milk, stirring continuously to avoid lumps.
11. Place the yolk mixture over low heat and stir constantly with a spoon or whisk until it thickens like a pudding. Do not leave it unattended to avoid sticking.
12. When the cream is thick enough, remove from heat and add the hydrated gelatin, stirring well to dissolve completely.
13. Gently fold in the beaten egg whites, mixing from the bottom up without losing the air.
14. In a springform pan (or another dish with higher sides), place the first baked sheet. Pour all the warm cream over it, smooth it out with a spatula, then place the second sheet (the one scored into squares) on top.
15. Let the dessert cool in the fridge for at least 2 hours to set the cream.
16. Dust with powdered sugar just before serving, after it has completely cooled. Cut along the scored lines to prevent the sheets from crumbling too much.
Why I make this recipe often
Homemade cream puffs have flaky sheets, and the cream is much fresher than store-bought versions. I especially like that I can adjust the cream's texture, and homemade sheets cannot compare to the bought ones. The recipe is suitable for gatherings with more guests, as it cuts clearly and remains stable when served if allowed to cool properly.
Tips and variations
Tips
- Stir the cream constantly to prevent it from forming a crust on the bottom of the pot.
- Use a springform pan or a dish with high sides to prevent the cream from spilling.
- Chill the dough logs well, or the butter will come out when rolling.
- Cut only when the dessert is completely cold.
- For the sheets, do not overbake; they should remain tender, not too crunchy.
Substitutions
- Margarine can be used instead of butter.
- Vanilla sugar can be replaced with vanilla extract, but not artificial flavor.
- For the cream, plant-based milk does not yield the same result.
Variations
- You can make the cream with only egg yolks for a denser texture, but the classic recipe uses whole eggs.
- If you don't want to use gelatin, you can skip it, but the cream will be softer and spread more when cut.
- The cream puff also works well in round forms if you have suitable dishes.
Serving ideas
- Serve cold, cut into squares or rectangles, with coffee or tea.
- For an extra texture, you can sprinkle a little cinnamon over the powdered sugar.
Frequently asked questions
1. How can I prevent the sheets from crumbling when cutting?
Cut the cream puff only when it is completely cold and follow the scored lines on the top sheet. A large knife with a thin blade helps a lot.
2. Can I make the cream without gelatin?
Yes, but it will be softer and will not have the same firmness. If you prefer a runnier cream, you can leave it without gelatin.
3. Can I use only lard for the sheets?
This recipe does not use lard at all, and the texture is quite flaky even without it.
4. Is it necessary to bake the sheets on the back of the tray?
To ensure the sheets are flat and detach easily, it is safer to bake them on the back of the tray.
5. What should I do if the cream sticks to the pot?
Stir constantly while cooking and use a pot with a thick bottom to prevent sticking.
Nutritional values
Approximately, one serving (out of 15) has about 310-340 kcal, with 17-19 g fat, 31-34 g carbohydrates, and 6-7 g protein. These are approximate values, depending on the exact ingredients used. The cream puff is a dessert quite rich in calories, especially due to the butter and egg cream.
Storage and reheating
It can be stored in the refrigerator, covered, for up to 3 days. I do not recommend freezing it, as the sheets lose their texture. It is not reheated; it is served cold. If left exposed to air, the sheets become too soft. It is best consumed within the first two days after preparation.