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In Search of the Ultimate Cream Puff …

Date: Jan. 9th 2006
Category: Choux Pastry
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First of all, I would like to "officially" welcome everyone to Cream Puffs in Venice. While a few of you have been aware of my blog for awhile (Mommy and Uncle Nick), this is what I am calling the official launch of my blog.

In the days, months and years to come, I hope this blog will be both an enjoyable read for my family and friends (especially those in the blogging community) and the opportunity for me to finally achieve some of those dreams I’ve had for awhile. More on that to come in the posts ahead.

(Oh yes … this blog is also a good way to finally start using all those cookbooks!!!)

So why the name Cream Puffs in Venice? Well, for starters, cream puffs were probably the first "difficult" pastry that I tried my hand at. The funny thing is that making cream puffs isn’t all that hard. 

Cream puffs are made from what is commonly referred to as choux pastry.  Unlike other types of butter-based pastry such as puff pastry, there’s no rolling or chilling involved.  Choux pastry is essentially a blending of water, butter, flour and eggs.  The versatile choux pastry can be used to make a variety of treats, including eclairs. If you’re making cream puffs, the choux pastry is either piped or dropped by spoonfuls onto baking sheets.  It may sound complicated, but it isn’t.

The silkiest and smoothest of pastry creams is used to fill the beloved puffs and voila, you have one of my very favourite pastries.

So what about the Venice part? Well a few months ago, I had the good fortune to come across a wonderful book by Marlena De Blasi called A Thousand Days in Venice.  Charming, touching and envy-inducing, the book had an enormous impact on me. I decided that it was time for me to dip my feet in the blogging waters. I combined a much beloved pastry with the images of a city that I would love to visit, and I arrived at my blog.

I sincerely hope that you it will be a source of good food and good stories for all of you!

Creampufpic_2_fors_ite As for the cream puffs, while I’ve used a multitude of different recipes and adaptations, I always seem to come back to the very first recipe I tried from a book called Canadian Living Cooks Step by Step.  Please do give them a try!

One note about this recipe:  While the yield is 85 puffs, the instructions divide the recipe into two batches. So you can easily make one batch for 40 to 45 glorious puffs. Of course you will have pastry cream leftover … but I can think of worse things than leftover pastry cream!

Ciao!

Cream Puffs with Pastry Cream

from Canadian Living Cooks Step by Step

Pastry Cream

  • 3 cups (750 ml) milk
  • 3 eggs
  • 3/4 cup (175 ml) granulated sugar
  • 1/4 cup (50 ml) all-purpose flour
  • 1 tbsp. (15 ml) cornstarch
  • 2 tbsp. butter (25 ml)
  • 1 1/2 tsp. vanilla (7 ml)
  • 2 cups (500 ml) whipping cream
  1. In heavy saucepan, heat milk until steaming. Meanwhile, in bowl, whisk together eggs, sugar, flour and cornstarch; gradually pour in milk in thin stream, whisking constantly. Return to clean pan. Cook over medium heat, whisking, for 5 minutes or just until boiling; cook, whisking, for 2 minutes longer or until thickened. Remove from heat; stir in butter and vanilla.
  2. Pour into bowl; place waxed paper directly on surface to prevent skin from forming. Refrigerate until cool, at least 4 hours. Whip cream, gently fold into pastry cream with spatula just until combined.

Note:  Pastry cream can be refrigerated for up to 3 days.

Choux Pastry

  • 2 cups (500 ml) water
  • 1 cup (250 ml) butter, cubed
  • 1/4 tsp. (1 ml) salt
  • 2 1/2 cups (625 ml) all-purpose flour
  • 8 eggs

Glaze

  • 1 egg
  1. Line two 17- x 11-inch (45 x 29 cm) baking sheets with parchment paper, or grease and dust with flour. In heavy saucepan, bring half of each of the water, butter and salt to boil over high heat; immediately remove from heat. Add half of the flour all at once; stir vigorously with wooden spoon until mixture comes away from side of pan in smooth ball. Cook over medium heat, stirring constantly, for 4 minutes or until film forms on bottom of pan.  Transfer to bowl; stir for 30 seconds to cool slightly. Make well in centre.
  2. Using electric mixer, beat in 4 of the eggs, 1 at a time, beating well after each addition. Beat until shiny and pastry holds its shape when lifted. Using pastry bag fitted with 1/4-inch (5 mm) plain tip or with spoon, pipe pastry into 1 1/4-inch (3 cm) round by 3/4-inch (2 cm) high mounds on pans. Glaze:  Beat egg with 1 tbsp (15 ml) water; brush half over pastry, flattening tips and making sure glaze doesn’t drip onto pan.
  3. Bake in 425 degree F (220 degree C) oven for 20 minutes; rotate trays. Reduce heat to 375 degrees F (190 degrees C); bake for 10 minutes or until golden. With knife, make small hole in bottom of each; bake for 5 minutes. Turn off oven; let stand in oven for 10 minutes to dry. Transfer to rack; let cool. With wooden spoon handle, enlarge hole in each puff. Repeat with remaining choux pastry ingredients and glaze to make 85 puffs in total.
  4. Spoon pastry cream into pastry bag fitted with 1/4-inch (5 mm) plain tip. Pipe into hole in each puff, squeezing bag gently until puff is filled with cream. Place on waxed paper-lined baking sheet. (Puffs can be lightly covered with plastic wrap and refrigerated for up to 1 hour.)

I always like to dust them with icing sugar and pile them high on a lovely serving dish. Warning:  they go very quickly!

33 Comments

Paz

01/9/06 at 9:14 pm

Yum! I’ll take a few of those. And someone, get me a ticket to Venice!

Thanks for this recipe. It will be my first time to try it.

Paz

Oh! I have a dumb question for you: Whipping cream and Heavy cream. Are those two the same?

Ivonne

01/9/06 at 9:43 pm

Hi Paz!

You are correct whipping cream and heavy cream usually refer to the same item. It’s cream with between 35 and 40% milk fat content. That would explain why it’s so good!

sam

01/9/06 at 10:53 pm

welcome to the community and good luck with your food blog!

Tania

01/9/06 at 11:11 pm

Ivonne, this is an absolutely lovely blog you’ve started. I love talking to you about food and everything to do with food, but now I can read about your exploits and achievements, too. Yay!

I am familiar with these cream puffs … I’ll never forget coming to work on my last day at That Horrible Job Where We Met and finding a huge platter of these on my desk. I think your baking talents are exceeded only by your generosity.

Happy blogging, my friend!

Cindy

01/10/06 at 3:35 am

Wahou, they look absolutely delicous ! Gotta try them.

Jennifer

01/10/06 at 9:07 am

Ivonne, congrats on launching your blog and meeting your challenge!! This looks amazing and I’m looking forward to all your adventures in food. Remember, I am willing to donate my body (i.e. my mouth and stomach) to culinary science, if you get my drift…

Janice

01/10/06 at 9:27 am

Looks great - congratulations and I’ll look forward to visiting often.
I, too, found the pate not too difficult when I tried eclairs. They looks a little weird, but were surprisingly quite good.

angelika

01/10/06 at 12:55 pm

Congratulations again, Ivonne ! And funny enough though I adore “profiteroles” as they are mostly called in Italy (and usually they are topped with a delicious chocolate sauce) I have only tried them once and failed, so I will have to give them another try for sure. I also believe that they are not difficult to make but you have to be very precise regarding the heat in your oven, or to be careful with opening the oven door while baking or whatever. But you have assured me that it cannot be that difficult, so let`s see… Hugs from very cold Vienna, angelika

Jenny

01/10/06 at 12:57 pm

Hi Ivonne,

Thanks for stopping by my site. I just love your blog; beautifully written and thought out. I will visit often. In bocca al lupo!

Ivonne

01/10/06 at 2:31 pm

Tania and Jennifer, thanks for the kind words!

Cindy, I hope you do try the cream puffs. They’re delicious. If you do, let me know how they turn out.

Janice, I’m so glad you stopped by! I love your blog. Please come by whenever you like.

Hi Angelika,You know even though I make cream puffs often, I have never tried profiteroles. I must try this in 2006 and let you know how it goes! Talk to you soon.

Hi Jenny, first of all, “crepi il lupo”!!! (tradional response to in bocca al lupo). Thanks so much for the good luck Italian wish — means a lot! Your blog is beautiful and your blog name is so original! Thanks for stopping by and come back anytime!

Paz

01/11/06 at 1:26 am

Thanks for the answer!
Paz

fiordizucca

01/11/06 at 4:18 am

ciao ivonne! and welcome to the food bloggers world! :) mio marito viene in canada giusto la prossima settimana, cosa mi consigli di fargli comprare? qualcosa di particolare del canada o un ingrediente con il quale poi posso farci una bella ricettina :) grazie mille

kat

01/11/06 at 8:30 am

welcome to the food blog world!! love your posts.

Bea at La Tartine Gourmande

01/11/06 at 8:49 am

Hi Ivonne,

This recipe looks very yummie! I love Choux pastry. I also love to make gougeres which are small choux served along with drinks. I cannot wait to try your recipe and read on more!
Thank you for sharing your pastry talent!

Gerald

01/11/06 at 9:02 am

Ooh, I’m a big fan of gougeres too.

I look foward to reading more of your posts Ivonnne!

Ivonne

01/11/06 at 10:04 am

Ciao Fiordizucca!!!

Prima di tutto chiedo scusa per il mio italiano scritto … ci sono tanti cibi “canadesi” che il tuo marito potra’ comprare. Il Canada’ e particolarmente famoso per il “bacon del dorso” (back bacon … un tipo di pancetta); l’aceto del sidro della mela (apple cider vinegar); lo sciroppo dell’acero (maple syrup); il miele (honey); il salmone affumicato (smoked salmon) ed un tipo di vino dolce, chiamato ice wine in inglese, che viene servito con il dolce. In quale parte del Canada’ viene tuo marito? Posso fare qualche ricerca per trovare ancora piu’ cibi da quella parte del Canada’.

Hi Kat,

Thanks for stopping by. Great blog by the way!

Gerald and Bea, Can you believe that I’ve only ever made gougeres once!!! But you’ve both inspired me to try them again soon. Have any good recipes or variations that I might consider? If you do e-mail me!!!

Bea at La Tartine Gourmande

01/11/06 at 10:34 am

you are giving me an idea for a post! :-)

Ivonne

01/11/06 at 10:39 am

Oooooooooh … I can’t wait to see it!

fiordizucca

01/11/06 at 1:00 pm

ciao Ivonne! il tuo italiano é perfetto!
He is arriving next week in Ottawa. I never been there myself so I have no idea of what it can be found there :) thanks for your help! ciao bella

Rorie

01/11/06 at 1:21 pm

Love, love, love your blog!
I’ve tagged you for the 7 Meme! http://zutalors.typepad.com/

Ivonne

01/11/06 at 1:22 pm

Grazie Fiordizucca!

If he’s arriving in Ottawa (which is in Ontario), he should be able to find all of the items I listed. Especially the icewine which Ontario is known for.

I am also in Ontario, only I am in Toronto.

I will get some more specific information for you and e-mail you directly.

Ciao!

fiordizucca

01/11/06 at 5:52 pm

grazie mille! vado a preparargli la lista! :) ciao

Ivonne

01/11/06 at 6:22 pm

Hi Rorie!!!

I can’t believe Rorie from Milk & Honey posted on my blog!!! (Ok … must remain calm, cool and collected.)

I adore your blog! Thanks for stopping by and come back whenever you like.

And thanks for “tagging” me. I’ll post my responses tonight!

ptinfrance

01/12/06 at 1:30 pm

i seriously DROOLED when i saw the cream puff pictures.

Ivonne

01/12/06 at 6:18 pm

Thanks PT! They are definitely drool worthy.

Gerald

01/12/06 at 11:58 pm

Yes, I have a good recipe that I got from a waiter at Eleven Madison Park. It’s on the way to your mail box.

Ivonne

01/13/06 at 10:25 am

Thanks so much, Gerald! I can’t wait to try it!

Dreska

01/21/06 at 7:41 am

I do like these a lot. In Slovakia, we have a variation on these - called windswirls. They are filled with caramel and plain Chantilly cream and drizzled with caramel icing on top. You could also use coffee flavour inside.

Ivonne

01/21/06 at 9:49 am

Dreska,

Those sound incredible!!! Have you ever posted about them?

Helen

01/28/06 at 5:59 pm

Hi Ivonne,

Cream Puffs in Venice — what a wonderful name for a blog! And you have so many great recipes here. I had a really great time exploring. I am very much a beginner baker and have never attempted cream puffs although they are my absolutely favorite dessert after tarts. I have finally mastered tarts, and cream puffs are next on my list of pastries to try. I can’t wait to try your recipe!

Cheers,
-Helen

Ivonne

01/29/06 at 9:17 am

Hi Helen,

Thanks so much for stopping by Cream Puffs in Venice! And thanks for the kind workds!

When you make those cream puffs, let me know. I’d love to see what they look like!

anita

02/7/06 at 10:38 pm

Hi,
Thanks for the receipe for the cream puffs, I tried it 2 hours ago and it turned out horribly, what am I doing wrong? The pastry ended up really hard instead of light and airy like I’m used to.

Anita

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