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Vanilla Cream Puff Recipe

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Vanilla Cream Puffs Recipe

Vanilla Cream Puffs

Photo © Leigh Beisch
Vanilla Cream Puffs have surely got to be one of the most moreish cakes made with light, vanilla scented Choux Pastry.

The recipe for these wonderfully moreish, cream puffs come from the recipe book Pure Vanilla by Shauna Sever. Pure Vanilla is a book chock full of lovely recipes using, you guessed it, vanilla. Though the book was published in the US it is available here in the UK. I have converted the recipe measurements into metric for British and Irish readers.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Makes 30 small puffs

Ingredients:

  • For the Dough:
  • 120 ml/½ cup whole milk
  • 1 vanilla pod, split lengthwise
  • 55 g/½ cup (1 stick) unsalted butter, cut into small pieces
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 125 g/1 cup all-purpose flour, sifted
  • 5 large eggs at room temperature
  • ½ teaspoon pure vanilla extract
  • For the Glazing:
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • Pinch salt
  • Swedish pearl sugar / sugar nibs, to taste

Preparation:

Before you begin, position your oven shelves in the upper and lower thirds of the oven. Then preheat the oven to 190°C/ 375°F/gas5. Line 2 baking sheets with parchment paper or silicone baking mats.
  • In a heavy-bottomed 2-litre/quart saucepan, combine milk, 60 ml/ ½ cup water, vanilla pod, butter, sugar, and salt. Bring the mixture to a simmer over medium heat, stirring occasionally.
  • Carefully remove vanilla bean and scrape any remaining seeds into liquid. Bring mixture to a boil. Add flour, lower the heat to medium, and immediately begin stirring vigorously with a wooden spoon, don’t stop until the dough starts to come away from the sides of the pan and form a loose ball; a light crust will form on the bottom of the pan. Keep stirring quickly to dry the dough, about 2 minutes more. The dough should now be very smooth and have lost most of its moist appearance.

    Transfer dough to the bowl of a stand mixer fitted with the paddle attachment. Beat in eggs, 1 at a time, on medium speed. You’ll think the dough is breaking apart and all is lost, but it will come together again when all the eggs have been added. Beat in vanilla extract. Drop dough by the tablespoonful onto prepared baking sheets, leaving about 2 inches of space between dollops.
  • In a small bowl, beat together egg, vanilla extract, and salt, and 1 teaspoon water until well blended. Brush each puff with egg wash and sprinkle generously with the sugar nibs.
  • Put the puffs into the oven and bake for 15 minutes, then, rotate the sheets from top to bottom and front to back. Continue baking until puffs are deeply golden and sound hollow when their crisp exteriors are tapped, another 15 to 20 minutes. Carefully transfer puffs to a wire rack to cool a bit before serving.
Be warned these little cakes are moreish and eating one will never be enough.

This recipe comes courtesy of Quirk Books.

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