Boston Cream Puffs by Tori Nicole - Musely
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Boston Cream Puffs

posted in Food & Drink > Recipes
05/19/2016
  • Tips and Tricks for Recipe Success:

    The Boston Cream filling is made with sugar, cornstarch, salt, egg yolks, milk, butter, and vanilla extract. The egg yolks give it its signature yellow color, and should not be replaced with whole eggs.
    If you’d like a visual guide on how to separate eggs, click here for a step-by-step guide.
    You’ll cook the Boston cream mixture for 8 to 10 minutes. It’s important you stir the mixture constantly so it doesn’t seize up or clump. You’ll know the filling is done when it’s thick enough to coat the back of a spoon and looks like pudding.

  • his happens fast, right around the 8 minute mark, so don’t worry if it looks thin for the first few minutes of cooking.
    If you find your filling has clumps, you can place a fine mesh strainer over a large bowl, and run the filling through it. This will ensure your filling is silky smooth.
    Make sure your filling is completely chilled before stuffing the pastry shells.
    For the cream puff shells, you’ll make a pâte à choux. Don’t worry – it sounds a lot fancier than it is! All you need is water, butter, flour, salt, and eggs.

  • To make the pâte à choux you’ll first combine the water and butter, then once they’ve come to a boil, add in the flour and salt. You’ll want to stir constantly until a smooth but shaggy ball forms. At this point you’ll remove from pan from heat and let it rest for 5 minutes. Then you’ll add in the eggs and beat smooth. Don’t worry if the dough looks a little sticky.
    When it’s time to bake your puffs, use a measuring spoon or melon baller to scoop the dough onto the baking sheet. Avoid using your hands if possible.

  • When the puffs come out of the oven, you’ll use a serrated knife to slice the puff shells in half, horizontally. You’ll want to remove the dough from the bottom part of the shells, but not from the top. We remove the bottom part so there’s room for the Boston cream filling.
    Resist the temptation to overfill the shells. I intentionally overfilled the ones you see in my photos so you could see the filling, however this makes them very messy to eat. I suggest adding one to two tablespoons of filling. Trust me, it’s plenty!

  • I suggest letting the chocolate set before serving. To speed this up, you can place the Boston cream puffs in the fridge for a few minutes.
    While I honestly believe these are best served the day they are made, the cream puffs will keep in the fridge for 3 days.
    Cream puffs are messy by nature, so I recommend serving these with plenty of napkins.

  • For the Boston Cream Filling:
    1/2 cup granulated sugar
    2 and 1/2 tablespoons cornstarch
    1/4 teaspoon salt
    4 large egg yolks, at room temperature
    1 and 1/3 cups whole milk
    2 tablespoons unsalted butter
    1 teaspoon pure vanilla extract
    For the Cream Puff Pastry:
    1/2 cup water
    1/4 cup butter, cubed
    1/2 cup all-purpose flour (not packed)
    1/4 teaspoon salt
    2 large eggs, at room temperature
    For the Chocolate Glaze:
    4 ounces semi-sweet chocolate, chopped
    1/4 cup heavy cream

  • For the Boston Cream Filling:
    In a medium saucepan, add the granulated sugar, cornstarch, and salt; whisk well to combine. All at once, add in the egg yolks and whisk until smooth. Add in 1/3 cup of the milk and whisk until combined; whisk in the remaining milk. Place the pan over medium heat. Cook the mixture, stirring constantly with a whisk, until thick and creamy, about 8 to 10 minutes. You will know the mixture is done when it's thick enough to coat the back of a spoon and almost resembles pudding. Remove pan from heat and whisk in the butter and vanilla; beat until smooth.

  • Transfer the custard to a heatproof bowl and cover tightly with plastic wrap. Be sure to press the plastic wrap right against the surface of the pudding to prevent "skin" from forming. Use a small knife to poke a few holes in the plastic. Place bowl in the refrigerator for 1 hour, or until completely chilled and firm.

  • For the Cream Puff Pastry:
    Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
    In a large saucepan, combine the water and cubed butter; bring to a light boil. All at once, add the flour and salt, stirring constantly until a smooth ball forms. Remove from heat and allow the mixture to rest for 5 minutes (set a timer as this recipe is time sensitive). Add in the eggs, one at a time, beating well after each addition. Continue beating until mixture is completely smooth.

  • Drop rounded tablespoonfuls of the dough onto the prepared baking sheet, leaving 2 inches in between each for spreading. Bake for 30-35 minutes or until puffy and lightly golden brown. Transfer the warm puffs onto a cooling rack. Using a serrated knife, immediately - and carefully - slice the puff shells in half, horizontally. Gently gut and discard the soft dough from the bottom half of the shell (leave the tops of the shells as is). Set shells aside (tops and bottoms) to cool.

  • For the Chocolate Glaze:
    Place the chopped chocolate in a small, heatproof bowl; set aside. In a small saucepan, heat the cream to a light simmer; pour warmed cream over the chopped chip. Allow the mixture to stand for 1 minute, then gently stir until the chocolate is fully melted and the mixture is completely smooth.

  • For the Chocolate Glaze:
    Place the chopped chocolate in a small, heatproof bowl; set aside. In a small saucepan, heat the cream to a light simmer; pour warmed cream over the chopped chip. Allow the mixture to stand for 1 minute, then gently stir until the chocolate is fully melted and the mixture is completely smooth.

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