Cream Puffs (In-depth Guide to Pate a Choux and Pastry Cream)

Summary by Krater

This video provides a step-by-step recipe for making chocolate-glazed cream puffs using choux pastry and pastry cream. It covers key techniques like cooking the dough and cream properly, piping, baking without opening the oven door, and filling the puffs from the bottom.

From the video

Answers: How do I make chocolate cream puffs from scratch?

• pate a choux
• cream puffs
• pastry cream
• chocolate glaze
• baking techniques
• piping choux pastry

Ingredients

• 242g whole milk
• 242g heavy cream
• 100g granulated sugar
• 1/2 vanilla bean
• 2 (100g) large eggs
• 32g corn starch
• 1 tbsp Grand Marnier
• a little pinch salt
• 3 tbsp unsalted butter
• 120g milk (whole or 2%)
• 120g water
• 1 tsp Diamond Crystal Kosher salt
• 142g bread flour
• 230g eggs
• 230g heavy cream
• 60g crème fraîche
• 113g heavy cream
• 113g dark chocolate
• 25g light corn syrup

What it concludes

• Cooking pastry cream for one minute after boiling destroys the alpha-amylase enzyme to prevent it from digesting the corn starch.
• Using bread flour helps choux pastry stay crisp and prevents it from turning soggy.
• Glazing cream puffs with a mixture of heavy cream, dark chocolate, and light corn syrup prevents the glaze from becoming hard and dull.
• Refrigerating chocolate-glazed cream puffs for 30 minutes sets the glaze to a smooth, perfect finish.