I would be eternally grateful if anyone can give me tips on how to make a tall, sturdy cream puff!
vanilla bean pastry cream I made yesterday! Take note if you used my pastry cream recipe: there's not enough to fill 4 gigantic puffs! I advise you double it.
Pierre Hermé’s Cream Puff Dough
Pâte à Choux via Apple Pie, Patis & Pate
makes 20-24 Éclairs
1/2 cup (125g) whole milk
1/2 cup (125g) water
1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup (140g) all-purpose flour
5 large eggs, at room temperature
- In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
- Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.
Pâte à choux before adding the eggs.
- Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon.
- The dough should be still warm. It is now ready to be used for the éclairs as directed above.