Creme Puffs with Pastry Creme

by: Chef Matt Chatfield

Compatible Wolf Appliances:

Introduction

Creme Puffs are created using a dough known as Choux Pastry, a delicate dough used in many French pastries. Instead of a raising agent, the dough employs a high moisture content to create steam as the moisture in the dough evaporates during the cooking process, creating a puffy pastry. Creme puffs seem daunting but are very simple to make. When preparing creme puffs for the first time, it may be difficult to discern whether the dough is made properly because the uncooked dough looks nothing like the finished dish. Follow the recipe and trust the process, and the Wolf Convection Oven will create the perfect creme puffs.

Yeilds
24-36
Servings
Prep Time
10
minutes
Cook Time
30
minutes

Modes

Convection

Ingredients

  • 1 1/2 cups water
  • 1 stick + 1 tablespoon unsalted butter, cut into cubes
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 200 grams all-purpose flour (about 1 1/2 cups)
  • 8 large eggs, one reserved for glazing
  • sweetened whipped cream, ice cream, or pastry cream, for serving
Pastry Creme
  • 2 cups whole milk
  • 3 tablespoons cornstarch
  • 1/2 cup sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons Grand Marnier, optional
  • 2 tablespoons unsalted butter, cut into 1/2" pieces

Instructions

Preheat the Wolf Convection Oven on Convection Mode to 375°F. Line 2 to 3 large baking sheets with parchment paper.

In a large saucepan, combine the water, butter, sugar, and salt and bring to a boil. Once the butter melts, reduce the heat to medium-low. Add the flour and stir vigorously with a wooden spoon for about 2-3 minutes or until a tight dough forms and pulls away from the sides of the pan. Remove the pan from the heat.

Transfer the dough to a bowl and let cool. Add 7 eggs to the batter, adding one at a time and stirring vigorously with a spatula after each addition. Use a stand mixer fitted with the paddle attachment if desired. Allow for a little time between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch, and fall from the spoon in thick ribbons. If necessary, beat in the remaining egg.

Transfer the dough to a piping bag fitted with a 1/2” plain tip or use a freezer-grade Ziploc bag and cut off the corner tip. Pipe 1 1/2” mounds onto the baking sheets, leaving at least 1” between each puff. Gently brush the mounds with the egg wash made from the remaining egg. Bake the Choux Pastry for 25-30 minutes until browned and puffed. Let cool completely.

Use the end of a wooden spoon to poke a hole in the side of each pastry. Fill a piping bag with the pastry crème. Fill the hole in the crème puffs with the pastry crème until full. Serve with chocolate ganache and chopped pistachios.

Pastry Creme

Warm the milk on the stovetop. Combine the cornstarch, sugar, and yolks in a separate bowl. Using a ladle or large spoon, temper the sugar mixture with the warm milk by adding 2-3 spoonfuls of the warm milk to the sugar. Stir with a whisk until combined. Add the sugar mixture to the rest of the warm milk on the stovetop.

Turn up the heat slightly and bring to a gradual boil, stirring constantly. Once the mixture reaches a boil, remove from heat. Add a dash of vanilla, cold butter, and a splash of Grand Marnier. Stir to combine. Put the pastry crème into a bowl and sprinkle sugar on top. Reserve in the refrigerator until the puffs have finished cooking.