Strawberry Cream Puffs – Recipe from Yummiest Food Cookbook (2024)

FAQs

Is milk or water better for cream puffs? ›

Most recipes either call for water or milk. I find that using water keeps the pastry hard while milk makes it soft after a few hours, but water makes the pastry taste super bland while milk give it a very nice taste. So, I use both! Half milk, half water.

Yes they do. They can stay out for about 4 hours but then need to be refrigerated. How long will the cream puffs be good for? We usually recommend consuming the cream puffs the same or next day, after 2 days they will start to become soggy, especially if your refrigerator has a lot of humidity in it.

Cream puffs are a delicious treat for any time. They make great desserts for parties. The best part is that you can make a bunch of them and then freeze them just like profiteroles! You willl be able to have a frozen treat any time you like.

For the liquid, you can use water or milk or a combination of both. We choose the combination of both because this way you get a nice color and tender bite, but the extra water also allows for baking at a slightly higher temperature.

There are multiple reasons why cream puffs may deflate. The first cause is undercooking. When preparing dough on the stovetop, be sure to keep cooking and stirring until a film forms on the bottom of the saucepan. Another cause of flat cream puffs is lowering the temperature during baking.

Why did my cream puffs collapse? If the puffs collapse it means there was too much moisture in them. So either you did not dry the dough enough, or they were not cooked enough. To avoid this I recommend drying the dough really well (see below) and cracking the door of the oven open when the choux are baked.

If your cream puffs are moist inside after baking, this is because they did not bake long enough. In addition, the puffs need to dry out on the inside after baking. To help the pâte à choux dry out properly, turn the cream puffs upside down and use a toothpick to poke a hole in each one.

Remove and oven and let puffs cool completely on the baking sheet on a wire rack before filling. For best results, use puffs with 24 hours, or wrap airtight and freeze. Unfilled puffs may be stored in an airtight container for several days, but first cut them open and remove the strands of dough to prevent sogginess.

Puffs are best known for their flakiness and crispness. Expired puffs don't have both these qualities. Moreover, fillings inside puffs tend to go bad faster which is why you should avoid expired ones.

Or even sprinkle the cream puffs with powdered sugar, serve them with fruit or ice cream. Bon appetit! Take care: do not defrost in the microwave.

What is the difference between eclairs and cream puffs? ›

The main differences between the three include the shape and serving method. Eclairs: Oblong choux pastry filled with cream and topped with a glaze or icing. Cream Puffs: Round choux pastry puffs filled with pastry cream and topped with icing or dusted with powdered sugar.

Make ahead: Bake the shells up to 2 days in advance and store at room temperature in an airtight container. The whipped cream can be stored covered in the refrigerator up to 10 hours in advance. Fill with whipped cream just before serving.

Cream puffs bigger than one's palm are not unusual these days. Profiteroles, though also round, tend to be slightly smaller (and daintier) as well as more uniform in size. They're designed to hold just the right amount of ice cream or other filling without becoming unwieldy.

In many instances you can use one or the other in the same choux recipe without issue, though it can be useful to take advantage of a milk-based choux's enhanced browning when baking smaller pastries like chouquettes and éclairs, allowing you to achieve a good level of color development without risk of over-baking the ...

Pâte á choux is a combination of milk and/or water, butter, sugar, salt, flour and whole egg. The milk gives the choux more color, whereas the water allows for baking at a higher temperature. Generally, a combination of both is used.

Milk brings a softness to the crust, but if you prefer a dough that is harder and crispier then replace the milk with water. If the dough is slightly wet at the end when gathering it into a ball, just sprinkle a little bit of flour on your bench and roll the dough in the flour before kneading the dough.

1 cup 2% milk (you can also use skim or whole milk, but it will effect the flavor and crispness of your cream puff.)