What’s the difference between cream puffs, profiteroles and eclairs? I guess it depends on where you are. In America, cream puffs and profiteroles are basically the same — choux pastry with a whipped cream filling and topped with chocolate, powdered sugar or syrup. In Britain, cream puffs are made with puff pastry and not choux pastry. What about eclairs? An eclair is choux pastry with a custard filling.
In the Philippines, most cream puffs are made with custard filling. Profiteroles are simply small cream puffs. Eclairs are elongated cream puffs with a chocolate glaze. It wasn’t until recently that cream puffs with whipped cream filling started appearing in the market.
So, whatever the name you want to give it… You like cream puffs. Or eclairs. Or profiteroles. And, after seeing the pâte à choux entry, you’ve decided you’d give this baking project a try. So let me pick up from where I left off. Once you’ve baked your pastry shells, you need to make the filling. I like the custard filling that I grew up with so that’s what you’ll find in this entry.
First, of course, you need to make the pastry shells — see the step-by-step instructions.
While the pastry shells bake, make the filling.
Ingredients
- 1/2 c. of sugar
2 tbsps. of corn starch plus enough all-purpose flour to make 1/3 c.
a generous pinch of salt
2 c. of milk
4 egg yolks, beaten
1/2 tsp. of vanilla extract
Instructions
- In a pan, mix together the first four ingredients. Stir until smooth. Cook over medium heat, stirring constantly, until thickened.
Pour half of the flour mixture into the beaten egg yolks, beating to incorporate. Pour the egg yolk mixture into the pan, mix, and continue cooking for about 10 minutes, stirring and scraping the bottom constantly, until the mixture is thick and coats the back of a spoon.
You now have your custard filling. But you have to cool the filling completely before using it. Otherwise, it will create steam and make the pastry shells soggy. So, give the filling an hour or so to cool.
Remember to cool the pastry shells too.
When both filling and shells have cooled, it’s time to assemble. If you have a pastry bag, fit it with a large tip. Spoon the filling into the bag, poke a hole at the side of a pastry shell and pipe in the filling.
If you don’t have a pastry bag, you can split the pastry shells into halves. Spoon the filling on the bottom half then cover with the top half.
Then, you garnish your cream puffs. This is an optional stage since the cream puffs are complete after the pastry shells have been filled. But, if you want those little extras…
Probably the most common topping is caramelized sugar (see how to caramelize sugar). Just drizzle the caramelized sugar over the cream puffs and your’re done.
Or, just sprinkle the cream puffs with powdered sugar.
Another option is to melt some chocolate then dip the tops of the cream puffs in it.
Which option is best? You decide. Be creative. Those three aren’t the only options, in fact. You can make a sugar glaze, spread it on the cream puffs then decorate with colorful sprinkles — the last option will be especially attractive on the Christmas buffet table.
Cooking time (duration): 30 minutes, excluding the cooling time of the filling and the baking of the shells
Number of servings (yield): 12 to 15
Meal type: dessert
Hi Ms. Connie!
Cream puff is one of my favorite desserts. Thank you for posting the recipe parang kaya ko to gawin hehe! Try ko sana if I can bake the pastry shells in a turbo broiler. Possible po ba?
Yes.
I’ll definitely try this one, Ms. Connie! I love cream puffs @ beard papa’s here in Sh. I was wondering if it’s possible to bake at home. Now I know how
Thank you so much!
You know, I haven’t tried Beard Papa’s yet.
hi connie. i prefer using powdered sugar on my puffs. but my husband prefers the caramel sauce. my problem is that my caramel turns out too “makunat” that it sticks at the roof of the mouth making it a bit difficult to enjoy eating the puffs. why is that? i wanted a crunchy caramel topping sana…any ideas? thanks.
It has to cool and dry completely after pouring. But it is sensitive to moisture — the humidity makes it chewy really fast.
Great custard recipe.
The first time I tasted Beard Papa’s creampuffs I just so loved them (only the regular ones)! They were something new and the novelty of the product was still there. Just couldn’t get enough of them! NOW, I don’t plan of eating Beard Papa’s creampuffs anymore for the rest of my life.
…like CINABON back when they opened, it was my fav place to enjoy my coffee breaks. Who cared if they were overpriced, I simply had to have my cinabon “fix”. After the NOVELTY of cinabon, I never set foot in any of there stores for the past decade or so.
hi ms connie! tried this today, and it’s yummy… thanks for the recipe
hello ms. connie!
ano po settings kapag gagamitin ang turbo broiler??
Sam as a full-sized oven.
noted thanks! ^_^