{"id":2243,"date":"2013-10-28T22:53:11","date_gmt":"2013-10-28T21:53:11","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=2243"},"modified":"2013-10-28T23:03:08","modified_gmt":"2013-10-28T22:03:08","slug":"recipe-cream-puffs-with-pastry-cream","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/pate-a-choux\/recipe-cream-puffs-with-pastry-cream","title":{"rendered":"Recipe: Cream puffs with pastry cream"},"content":{"rendered":"

I had seen them in every single bakery<\/strong>, in all sizes and flavours, ever since I was born… and I would never have imagined that one day I would have been able to make them!<\/p>\n

\"Recipe---Cream-puffs---Step-08\"<\/a><\/p>\n

Cream puffs<\/strong> (called “choux<\/strong>” in French and “bign\u00e8” in Italian) are small round pastries<\/strong> traditionally filled with cream<\/strong> and glazed with fondant<\/strong>.<\/p>\n

When I was a pastry illiterate<\/strong>, I had no idea what fondant was like<\/strong> nor how to make it. Now I still don’t bother to make it<\/strong> (like many pastry chefs), but at least I know that I can buy 1kg for like 7\u20ac<\/strong> in professional shops or online!<\/p>\n

It is therefore very easy to get fondant<\/strong>, but it’s not that easy to use it<\/strong>. It must be heated gently<\/strong> with a spoonful of water to a very specific temperature (35\u00b0-37\u00b0C) and it must not be too liquid.<\/p>\n

\"Recipe---Cream-puffs---Step-11\"<\/a><\/p>\n

What I propose here is a very traditional recipe<\/strong>, but of course you can spice it up by adding any flavouring to the cream<\/em> (rhum, chocolate,…) and colouring the fondant accordingly. If you want to have more information on the two main components of this recipe, you can read my articles on p\u00e2te \u00e0 choux<\/a> and pastry cream<\/a><\/strong>.<\/p>\n

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Cream puffs with pastry cream<\/h2>\n
\n \n \"\"Print recipe<\/a>\n