4.3 from 38 votes
Cream Puffs/Baked Bigne di San Giuseppe
Cream Puffs, made with a choux pastry, which is baked then filled with a sweetened whipped cream or even a simple Italian Pastry Cream.
Prep Time
10 mins
Cook Time
35 mins
Total Time
55 mins
Servings:
10
medium puffs
Calories:
236 kcal
Course:
Dessert
Cuisine:
French, Italian
Ingredients
FOR THE CHOUX PASTRY
- ¾ cup water
- 1½ teaspoons sugar
- 7 tablespoons butter
- 1 pinch salt
- 1 cup all-purpose flour
- 4 large egg each egg should weigh 60-61 grams with shell, room temperature
CHANTILLY CREAM FILLING
- 1 cup whipping cream or whole cream
- ½ teaspoon vanilla
- 2 tablespoons powdered sugar icing; sifted
Instructions
FOR THE CHIOUX PASTRY
- In a medium pot on medium heat, add the water, butter, sugar and salt mixing to combine as the butter melts, when it starts to come to a rolling boil remove from the heat and add the flour all at once. Mix quickly and combine well with a wooden spoon.
- Place the pot on low heat and stir rapidly with a wooden spoon for approximately 2 minutes to allow the choux pastry to dry, it is ready when it starts to form a ball, loses its wet appearance and leaves white skin on the bottom of the pot, remove it from the heat.
- Pre-heat oven to 375° (190° celsius). Line a 1-2 cookie sheets with parchment paper.
- Transfer the dough to your mixing bowl and with the flat beater attachment start to mix on low for 1-2 minutes until the choux cools enough to add the eggs. Add one egg at a time and beat well before adding the next egg, one at a time. Scrape the bowl down after adding each egg. The dough batter should be glossy and creamy and fall in a stream from your paddle.
- Using a spoon or a pastry bag with the large round tip, form mounds of pastry. Wet your finger with a little water to flatten down (any pointy parts)on the tops of the cream puff.
- Bake for 30-35 minutes. Turn off the oven. Leave cream puffs in the oven to dry for an additional 10 minutes, leave the oven door slightly ajar with a wooden spoon handle in the door. Remove from the oven and let cool completely on a wire rack before filling with Italian Cream Filling or a simple Chantilly cream. Enjoy!
Cup of Yum
CHANTILLY CREAM
- In a medium bowl beat the cream until it reaches the soft peak stage then add the icing sugar and vanilla, beat again until stiff peaks appear. Fill cooled shells.
Notes
- I usually make 10 medium puffs with this recipe but you could make 6-7 large shells or even 20 or more small.
Nutrition Information
Calories
236kcal
(12%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
128mg
(43%)
Sodium
112mg
(5%)
Potassium
62mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
703IU
(14%)
Vitamin C
1mg
(1%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 medium puffs
Amount Per Serving
Calories 236
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 112mg | 5% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 703IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.