Cream puffs

Name: Cream puffs - Sabrina L.
Ingredients: Doughnuts: 300 ml water; 220 ml oil; 7 tablespoons flour; salt; 4 eggs. Cream: 700 ml milk; 9 tablespoons sugar; 4 tablespoons starch; 1 tablespoon cocoa; 3 eggs; 175 g butter; 150 g cooking chocolate; rum essence. Glaze: 150 g cooking chocolate; 2 tablespoons water; 2 tablespoons oil.

Dessert - Cream puffs by Sabrina L. - Recipia

I usually make these doughnuts when I crave something sweet, but not too complicated. They are choux à la crème filled with chocolate cream and glazed, nothing sophisticated, just patience in the steps. The recipe sat on my fridge for months until I tried it for the first time. Once I made them once, I was convinced how practical they are – you don’t need expensive ingredients, and the cream is made on the stove and is clear when it thickens. You can also make them for guests since they yield quite a few, but they’re also great for a weekend afternoon. Quick Info Total time: about 2 hours (includes baking, cooling, assembling) Preparation time: 40 minutes Baking time: 20 minutes Servings: 20-25 doughnuts (depending on size) Difficulty: medium Recipe type: classic dessert, suitable for festive meals or sweet snacks Ingredients Doughnuts: 300 ml water 220 ml oil 7 tablespoons flour A pinch of salt 4 eggs Cream: 700 ml milk 9 tablespoons sugar 4 tablespoons cornstarch 1 tablespoon cocoa powder 3 eggs 175 g butter 150 g dark chocolate Rum essence Glaze: 150 g dark chocolate 2 tablespoons water 2 tablespoons oil Preparation Method 1. Doughnuts – choux pastry 1.1. Put the water and oil in a saucepan over medium heat, add a pinch of salt. Wait for it to boil. 1.2. When it starts boiling, remove from heat and add all the flour at once, sprinkled in. Mix vigorously with a wooden spoon. The dough should come together and pull away from the sides of the pan. If it’s still a bit sticky, mix for a few more seconds on low heat. 1.3. Let the mixture cool down well. This can take 10-15 minutes. It’s important that it’s not hot when you add the eggs. 1.4. When the dough is almost cool, incorporate the eggs one by one. Mix well after each one to ensure it’s fully combined. In the end, you should have a shiny and slightly thick dough. 1.5. Put the dough in a piping bag (or in a cut corner bag if you don’t have a piping bag). Form small doughnuts on a baking tray lined with parchment paper, leaving space between them – they rise quite a bit while baking. 1.6. Place the tray in the preheated oven (180°C) for 20 minutes. Do not open the oven door during baking, or they will deflate. The doughnuts should be golden and light. 1.7. Remove them and let them cool completely. Do not fill them while they are warm. 2. Chocolate cream 2.1. In a saucepan, put the eggs, sugar, cornstarch, cocoa, and a pinch of salt. Mix well with a whisk to avoid lumps. 2.2. Gradually pour in the milk while continuously mixing. Place the saucepan over medium heat. 2.3. Cook the cream, stirring constantly, until it thickens like pudding. When it starts to boil and has a creamy consistency, remove from heat. 2.4. Add the chocolate in pieces. Stir until completely melted. 2.5. Then add the butter (I cut it into cubes and soften it a bit first). Incorporate until smooth while the cream is still hot. 2.6. Finally, add rum essence to taste. Let the cream cool well before filling. 3. Chocolate glaze 3.1. Put the broken chocolate pieces, water, and oil in a small saucepan. Heat on low and stir until smooth. 3.2. When everything has melted and you have a shiny glaze, remove from heat and let it cool. 4. Assembly 4.1. Cut each cooled doughnut with a knife, like a little cap. 4.2. Fill the inside with cream (it works with a piping bag, but also with a spoon). Put the cap back on. 4.3. Glaze each doughnut with the chocolate glaze, using a teaspoon or dipping the top. 4.4. Let them cool for a few minutes to allow the glaze to set. Why I make this recipe often Because the ingredients are simple, there’s no time wasted kneading or rising, and you can make the filling to your taste. The doughnuts hold well for 1-2 days and can be made in advance. The cream comes out thick, easy to pipe, and doesn’t run. When I have many guests or want something to put on the table without spending much time decorating, it’s one of my first options. Tips and variations Tips - For the dough, the flour should be added when the liquid is boiling – to avoid lumps. - Cooling the dough is important; otherwise, the eggs will cook and ruin the texture. - Don’t open the oven while baking, as they will deflate and not rise. - The chocolate cream must be stirred constantly to prevent it from sticking to the bottom. - If the glaze hardens too quickly, heat it for a few seconds on low. Substitutions - If you don’t have dark chocolate, use any simple dark chocolate. - The butter in the cream can be replaced with margarine, but the taste will differ. - For the glaze, milk chocolate works too, but it will be sweeter. Variations - You can add a bit of vanilla to the cream if you don’t want a rum flavor. - The doughnut dough can also be made into éclairs (elongated) or mini choux. - If you want less cocoa, reduce the amount to taste. Serving ideas - They are good both plain and with extra whipped cream. - You can decorate them with chocolate flakes or chopped nuts. - They hold well in the fridge and can be made the night before for the next day. Frequently asked questions 1. Can the doughnuts be filled with something other than chocolate cream? Yes, you can also use vanilla cream, whipped cream, or even jam if you want something lighter. 2. Can the dough be made in advance? I do not recommend it. The choux pastry is best used immediately after it has cooled and the eggs have been added. 3. Is it necessary to grease the tray with something? If you use parchment paper, it is not necessary. Without paper, it’s best to grease the tray with a little oil. 4. Can the doughnuts be frozen? Empty doughnuts (without cream and glaze) can be frozen, but their texture after thawing is not as airy. Nutritional values One medium filled doughnut with glaze (estimate): 180-220 kcal, 4g protein, 13g fat, 16g carbohydrates. The cream and glaze increase the fat and sugar intake. These are approximate values, depending a lot on the size of the doughnuts and how much cream you put in each. Storage and reheating The doughnuts are stored in the fridge, in a closed box, for up to 2 days. If they sit longer, the dough becomes moist, and the glaze loses its shine. I do not recommend reheating, as they will soften. They are good cold or at room temperature. If many are left, it’s best to eat them fresh.

Cream puffs

Tags

Categories