Turkuaz Kitchen Crispy Cream Puffs

Turkuaz Kitchen Crispy Cream Puffs are a delicious dessert with a crispy choux pastry and rich vanilla diplomat cream filling. Topped with a sweet craquelin, these puffs are perfect for any occasion. Serve them with coffee or tea for a delightful treat that will impress your guests. Enjoy this easy and tasty recipe today!

Turkuaz Kitchen Crispy Cream Puffs Ingredients

For The Craquelin:

• 50 G Butter
• 50 G Light Brown Sugar
• 50 G Flour

For The Choux Pastry:

• 100 Ml Milk
• 100 Ml Water
• 2 Tsp Sugar
• Pinch Of Salt
• 100 G Butter
• 1 Cup Flour
• 4 Eggs (At Room Temperature)

For The Vanilla Diplomat Cream:

• 2 1/2 Cups Milk
• 3/4 Cup Sugar
• 3 Egg Yolks
• 4 1/2 Tbsp Cornstarch
• 1 Cup Heavy Cream
• 1 Tbsp Vanilla Extract

For The Pipe (Optional):

• Hazelnut Chocolate Cream

How To Make Turkuaz Kitchen Crispy Cream Puffs

1. Prepare the Craquelin:

1. Mix butter and sugar until creamy. Add flour and mix until well combined.
2. Place the dough between two sheets of parchment paper and roll it to about 2mm thickness.
3. Refrigerate for 1 hour.

2. Prepare the Choux Pastry:

1. Preheat the oven to 350°F (175°C). Line a sheet pan with a nonstick silicone baking mat or parchment paper.
2. In a medium saucepan, combine water, milk, sugar, salt, and butter. Bring to a boil. Add all the flour at once and stir until well combined using a wooden spoon or spatula.
3. Cook while stirring over low heat for 1-2 minutes. Remove from heat and transfer to a large bowl to cool.
4. Add eggs one at a time, whisking with an electric mixer until smooth. Transfer the dough into a piping bag with a 1/2-inch round tip.
5. Pipe the dough into 1-inch circles as shown in the IG reel.
6. Remove craquelin dough from the fridge and cut using a 1-inch circle cookie cutter.
7. Place craquelin pieces over each choux bun. Bake for 25-30 minutes until golden brown.
8. Prop the oven door open with a wooden spoon and leave the puffs in the oven for 15-20 minutes to dry out. Remove from oven and cool completely.

3. Prepare the Vanilla Diplomat Cream:

1. In a medium bowl, whisk together egg yolks, cornstarch, and sugar.
2. In a medium saucepan, bring milk to a boil over medium-high heat.
3. Slowly drizzle 1/2 cup of hot milk mixture into the egg mixture while continuously mixing. Return the egg mixture to the saucepan and bring to a boil while stirring constantly.
4. Remove from heat and set aside to cool for 4-5 minutes. Pour the mixture into a large bowl and cover with plastic wrap. Refrigerate overnight or for at least 3-4 hours.
5. In a large bowl, whisk cold heavy cream until soft peaks form. Gently fold the whipped cream into the chilled custard using a rubber spatula.

4. Assemble the Cream Puffs:

1. Using a piping bag, pipe the hazelnut chocolate cream and vanilla diplomat cream into the puffs from the bottom, or cut off the tops of the puffs and pipe the creams inside as shown in the IG reel.
2. Refrigerate for 1-2 hours and serve the same day.

Recipe Tips

• Ensure Proper Cooling: After baking, let the choux puffs dry out in the oven to prevent collapsing. Cool them completely before filling to maintain their crispiness.
• Chill the Diplomat Cream: Refrigerate the custard mixture properly before adding whipped cream for a smooth and stable filling.
• Use a Piping Bag: A piping bag with a round tip helps in achieving uniform and professional-looking puffs.

What To Serve With Those Crispy Cream Puffs

Those Crispy Cream Puffs pair well with coffee, tea, fresh berries, or chocolate sauce. They can also be served alongside whipped cream, caramel sauce, a scoop of ice cream, or a fruit compote for a delicious treat.

How To Store Leftovers

• Refrigerate: Store filled cream puffs in an airtight container in the refrigerator. They are best consumed within 1-2 days to maintain freshness.
• Unfilled Puffs: If storing unfilled choux puffs, keep them in an airtight container at room temperature for up to 2 days or freeze them for up to 1 month.

How To Reheat Leftovers

• Unfilled Puffs: Reheat unfilled choux puffs in a preheated oven at 350°F (175°C) for 5-10 minutes until they are crispy again.
• Filled Puffs: Filled cream puffs should not be reheated as the cream filling can spoil. Instead, enjoy them chilled.

Cream Puffs Nutrition Facts

• Calories: 220
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 100mg
• Sodium: 100mg
• Total Carbohydrates: 20g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 4g

Try More Turkuaz Kitchen Recipes:

• Turkuaz Kitchen Zebra Cake
• Turkuaz Kitchen Belgian Speculoos Cookies
• Turkuaz Kitchen Pavlova
• Turkuaz Kitchen Ice Cream