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Cream Puffs
Recipe Summary
Yield: Makes 3 dozen
Ingredients
Ingredient Checklist
All-purpose flour, for marking
Pate a Choux
1 cup granulated sugar, for sprinkling
1/2 recipe Tart Dough
3/4 cup heavy cream
Pastry Cream for Cream Puffs
Confectioners’ sugar, for dusting
Gallery
Cream Puffs
Recipe Summary
Yield: Makes 3 dozen
Gallery
Cream Puffs
Cream Puffs
Cream Puffs
Recipe Summary
Yield: Makes 3 dozen
Recipe Summary
Yield: Makes 3 dozen
Yield: Makes 3 dozen
Makes 3 dozen
Ingredients
Ingredients
- All-purpose flour, for marking
- Pate a Choux
- 1 cup granulated sugar, for sprinkling
- 1/2 recipe Tart Dough
- 3/4 cup heavy cream
- Pastry Cream for Cream Puffs
- Confectioners’ sugar, for dusting
Directions
Line 3 large baking sheets with parchment paper or with nonstick baking mats, such as Silpats. Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on prepared sheets. Transfer pate a choux to a pastry bag fitted with a 5/8-inch plain tip (such as an Ateco No. 808), and pipe puffs to fit in flour circles. Smooth peaks with a moistened finger, rounding tops to ensure even rising. Freeze pastry puffs on baking sheets until firm, about 30 minutes.
Meanwhile, sprinkle a clean work surface with 1/2 cup granulated sugar, and place tart dough on top of sugar, patting it into a round. Sprinkle another 1/2 cup sugar over dough, and roll to a scant 1/8-inch thick, coating both sides of dough with the sugar to keep it from sticking. Using a 1 1/2-inch cookie cutter, cut out 36 rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes. Preheat oven to 375 degrees with racks in upper and lower thirds.
Bake puffs until pale golden brown all over, 25 to 30 minutes. Let cool completely on baking sheets on wire racks. Puffs can be stored in an airtight container at room temperature overnight.
Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Whisk the pastry cream to soften. Working in 2 batches, fold whipped cream into pastry cream. Transfer to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco No. 806). Insert tip into bottom of each puff, and fill. Dust with confectioners’ sugar. Cream puffs are best eaten within a few hours; refrigerate in an airtight container.
Reviews (12)
Add Rating & Review
78 Ratings
5 star values:
18
4 star values:
17
3 star values:
23
2 star values:
14
1 star values:
6
Load More Reviews
Reviews (12)
Add Rating & Review
78 Ratings
5 star values:
18
4 star values:
17
3 star values:
23
2 star values:
14
1 star values:
6
Add Rating & Review
78 Ratings
5 star values:
18
4 star values:
17
3 star values:
23
2 star values:
14
1 star values:
6
78 Ratings
5 star values:
18
4 star values:
17
3 star values:
23
2 star values:
14
1 star values:
6
78 Ratings
5 star values:
18
4 star values:
17
3 star values:
23
2 star values:
14
1 star values:
6
- 5 star values:
- 18
- 4 star values:
- 17
- 3 star values:
- 23
- 2 star values:
- 14
- 1 star values:
- 6
Martha Stewart Member
Rating: Unrated
02/19/2013
Great recipe! I used the Pate a choux recipe on this website to make these and they turned out great without the added tart dough! So yummy with the pastry cream from the Raspberry Napoleans :D
Martha Stewart Member
Rating: Unrated
08/06/2012
grandia102, and to all others who are wondering, pate a choux is french for pastry dough. pate means pastry, choux means cabbage but it refers to how pastry dough has many layers like a cabbage.
Martha Stewart Member
Rating: Unrated
07/16/2009
I agree with Honeydew. As long as something has a cream attached to it I'm sold. I cannot wait to make these!
Martha Stewart Member
Rating: Unrated
07/16/2009
At least it's not a cupcake.
Martha Stewart Member
Rating: Unrated
07/16/2009
this recipe is so good ,i must try it !I very like the recipe is have the cream !!
Martha Stewart Member
Rating: Unrated
01/11/2009
pate a choux is the actual shell of all cream puffs, that's why you have to make it. the tart dough was the "extra," not the pate a choux.
Martha Stewart Member
Rating: Unrated
05/16/2008
i really adore cream buffs and willing to try making them soooooooon ..
wish me luck
Martha Stewart Member
Rating: Unrated
04/24/2008
I made them and....they are grate, the amounts and timing are perfect, I did then and all ef them are gone at ones.
Martha Stewart Member
Rating: Unrated
03/23/2008
I made this and It didn't work. After looking up other cream puff recipy's I went back to this one and the amounts were wrong. I still don't know why I had to make the pate choux. Good luck to anyone that makes this work because I couldn't.
Martha Stewart Member
Rating: Unrated
01/14/2008
ooo - i am SOO going to make theseee!!
yayyy. cream puffs my favoritee!
Martha Stewart Member
Rating: Unrated
12/21/2007
there are links for the pate choux, pastry cream and tart dough
Martha Stewart Member
Rating: Unrated
12/19/2007
what if you don't know what pate choux is, pastry cream recipe?, tart dough?
did you forget to include this or am I missing something?
Martha Stewart Member
Rating: Unrated
02/19/2013
Great recipe! I used the Pate a choux recipe on this website to make these and they turned out great without the added tart dough! So yummy with the pastry cream from the Raspberry Napoleans :D
Rating: Unrated
Rating: Unrated
08/06/2012
grandia102, and to all others who are wondering, pate a choux is french for pastry dough. pate means pastry, choux means cabbage but it refers to how pastry dough has many layers like a cabbage.
Rating: Unrated
07/16/2009
I agree with Honeydew. As long as something has a cream attached to it I'm sold. I cannot wait to make these!
At least it's not a cupcake.
this recipe is so good ,i must try it !I very like the recipe is have the cream !!
Rating: Unrated
01/11/2009
pate a choux is the actual shell of all cream puffs, that's why you have to make it. the tart dough was the "extra," not the pate a choux.
Rating: Unrated
05/16/2008
i really adore cream buffs and willing to try making them soooooooon ..
wish me luck
Rating: Unrated
04/24/2008
I made them and....they are grate, the amounts and timing are perfect, I did then and all ef them are gone at ones.
Rating: Unrated
03/23/2008
I made this and It didn't work. After looking up other cream puff recipy's I went back to this one and the amounts were wrong. I still don't know why I had to make the pate choux. Good luck to anyone that makes this work because I couldn't.
Rating: Unrated
01/14/2008
ooo - i am SOO going to make theseee!!
yayyy. cream puffs my favoritee!
Rating: Unrated
12/21/2007
there are links for the pate choux, pastry cream and tart dough
Rating: Unrated
12/19/2007
what if you don't know what pate choux is, pastry cream recipe?, tart dough?
did you forget to include this or am I missing something?
All Reviews for Cream Puffs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cream Puffs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
