Go Back

Baby Cream Puffs w/ Gold Dust

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Refrigeration and Cool/Chill Time 13 hours 15 minutes
Total Time 14 hours
Course Dessert
Servings 8

Ingredients
  

Dough

  • 2 sticks Butter
  • 2 cups Water
  • 1 tsp Salt
  • 2 cups Flour
  • 4 Eggs
  • 1 tbsp Pure Vanilla Extract

Crème Anglaise

  • 1 qt Heavy Cream
  • 2 cups Whole Milk
  • 1 cup Sugar
  • 1 tbsp Pure Vanilla Extract
  • 6 Egg Yolks

Pastry Cream

  • 2 cups Chilled Crème Anglaise
  • 2 cups Whipped Cream

Instructions
 

Dough

  • Make the dough (pâte à choux) by melting Butter, Water and Salt in a saucepan. Bring to a boil and add Flour. Whisk until dough is formed.
  • Remove from heat and beat in Eggs (quickly but one at a time) and Pure Vanilla Extract.
  • Dough should be shiny and a little sticky. Place dough in pastry bag fitted with large star tip. On parchment paper form small puffs. Bake these puff pastry rounds in 400℉ oven for 10-15 minutes or until lightly golden. Let them cool.

Crème Anglaise

  • Whisk together Heavy Cream, Whole Milk, Sugar, Pure Vanilla Extract and Egg Yolks.
  • Place in top of double boiler over boiling water. Heat until mixture thickens and coats the back of a wooden spoon - about 10-12 minutes.
  • Pour mixture through a fine strainer. Cover and refrigerate until chilled - preferably overnight. (This is the perfect dessert sauce for cakes and berries.)

Pastry Cream

  • Blend together Chilled crème anglaise and whipped cream (beat to stiff peak state - careful not to over beat or you'll make butter).
  • Chill pastry cream mixture for one hour before assembling.

Assembly

  • To fill put pastry cream in a pastry bag with a pointy tip with round opening. Insert tip into cooled puff and fill. Dust with powdered sugar and for this festive occasion, a touch of baking gold powder or a piece of gold foil.
Keyword Cream Puffs