Paleo Cream Puffs Recipe (2024)

FAQs

What is the cream in a cream puff made of? ›

Whipped cream: In a large mixing bowl or in the bowl of a stand mixer fitted with the whisk attachment, combine 2 cups heavy cream, sugar to taste, and a splash of vanilla extract. Whisk by hand or mix at medium speed until thick peaks form (peaks should not be loose or stiff in structure).

Choux pastries (i.e. cream puffs, eclairs, etc.) won't rise if the oven temperature is too low. For the pastries to rise properly, the temperature needs to be really high at first so that the steam builds up inside of the dough and causes them to rise and hollow out.

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.

Once cooled, store them in a sealed, airtight container, and do not dust them with sugar until ready to serve. If your cream puffs have softened in storage, you may crisp them up in the oven before filling and serving. To re-crisp; bake uncovered at 300 degrees for about 5 to 8 minutes. Cool completely before filling.

Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! It only takes about 10 minutes to prepare and the options for filling and shaping are endless.

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.

Do the cream puffs needs to be refrigerated? Yes they do. They can stay out for about 4 hours but then need to be refrigerated.

Can they be made ahead of time? Yes, you can make these cream puffs 2-3 days in advance. Store them in an airtight container in the refrigerator. You can also make the pastry cream a day or two ahead of time; just be sure to keep it cold in the fridge in an airtight container.

Last, reheat the cream puff shells at 300 degrees Fahrenheit for five minutes to restore their crispiness. Poke them with a skewer while they're still warm so the steam can escape. Let them cool, and then add the filling.

It is important to bring the water and butter mixture to a full boil before adding the flour as heat is necessary to swell the starch granules in the flour. A full boil is reached when stirring does not reduce the strength of the boil. Eggs: are the leavening (rising) agent.

Why are my cream puffs heavy? ›

In fact, if you don't use enough eggs the dough will remain heavy and gluey. You should add as many eggs to your dough as possible! Make these (amazing) cream puffs and picture the lakes of Minnesota when you do.

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.

Just before baking, pop a craquelin round on top of each one and send them into the oven. Cold puffs may need a couple of minutes more in the oven. You can freeze the puffs after they're baked and they'll be really good, if a tad less magical than just-baked.

Pure cream doesn't usually contain any thickening agents and has a fat content of around 40%. With 35% milk fat, thickened cream contains additives such as gelatin, vegetable gum or other modifiers. The additives act as thickening agents, making it easier to whip and less likely to separate or curdle.

Horns Cream Ingredients (using Heavy Whipping Cream)

Heavy whipping cream - make sure that you add cold whipping cream it will speed up the thickening process. Cream cheese - it has to be softened to room temperature before making the cream, otherwise, your cream will turn out lumpy.

Cream and crème are both words used to describe dairy products made by extracting butterfat from cow's milk. Cream is the English word used for a wide array of English and North American dairy products, while crème is a French word you'll often see paired with elements of cuisine française.

Crème pâtissière, also knows as pastry cream, is a thick, rich, creamy custard made by cooking together milk, eggs (or more typically egg yolks), sugar, starch (typically cornstarch) and flavourings.