Making Cream Puffs at Home (Croquembouche)
This is my version of my mom's recipe for cream puffs:
Ingredients for the Cream Puffs:
1/2 cup water
1/4 cup butter (i used salted)
1/2 cup all-purpose flour
2 whole eggs
pinch salt (if not using salted butter)
Pastry Cream:
1 1/2 cups whole milk
2 egg yolks
1/4 cup sugar
2 Tablespoons corn starch
1/2 Tablespoon flour
2 Tablespoons butter
1 Teaspoon vanilla extract or vanilla bean paste
You can get creative with flavouring the pastry cream. In the video, I also used:
matcha flavour: use 1 Teaspoon green tea powder
strawberry flavour: use 1 Tablespoon strawberry powder and 1 Tablespoon strawberry jam
Other notes and tips:
1. Use egg wash if you're not covering the puffs with caramel
2. After the first bake, you can dry the puffs further using the residual heat of a switched-off oven
3. Puffs can be stored in a sealed container for two days, and rebaked on convection for 10 minutes before serving
Be very careful when working with hot caramel -- I had to put the camera down while I was coating the puffs and making the spun sugar. I'll make a another video about it in the future!
Please comment down below - happy to hear from everyone!