Paleo Cream Puffs Recipe (2024)

FAQs

What is the cream in a cream puff made of? ›

For Sandwich-Style Puffs

Whipped cream: In a large mixing bowl or in the bowl of a stand mixer fitted with the whisk attachment, combine 2 cups heavy cream, sugar to taste, and a splash of vanilla extract. Whisk by hand or mix at medium speed until thick peaks form (peaks should not be loose or stiff in structure).

There are multiple reasons why cream puffs may deflate. The first cause is undercooking. When preparing dough on the stovetop, be sure to keep cooking and stirring until a film forms on the bottom of the saucepan. Another cause of flat cream puffs is lowering the temperature during baking.

Store the puffs in an airtight container for up to 2 days and re-crisp them in a low oven for 5 minutes on the day you intend to use them (let them cool before filling).

Dough that's too dry won't have the steam power to lift the cream puffs, and they won't form a hollow center. Dough that's too wet won't be able to harden in time to hold that puffed shape.

Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! It only takes about 10 minutes to prepare and the options for filling and shaping are endless.

If your cream puffs are moist inside after baking, this is because they did not bake long enough. In addition, the puffs need to dry out on the inside after baking. To help the pâte à choux dry out properly, turn the cream puffs upside down and use a toothpick to poke a hole in each one.

Remove and oven and let puffs cool completely on the baking sheet on a wire rack before filling. For best results, use puffs with 24 hours, or wrap airtight and freeze. Unfilled puffs may be stored in an airtight container for several days, but first cut them open and remove the strands of dough to prevent sogginess.

Do unfilled cream puffs need to be refrigerated? No - they should be kept in an airtight container. Once filled, (with cream) they need to be kept in the the refrigerator until you are ready to serve them. If kept, filled, in the fridge, they will go soft.

To bake the puffs: Bake the puffs for 10 minutes, then turn the temperature down to 350 degrees F and bake for 30 minutes more. You'll know the puffs are baked when you can peel them away from the paper easily (bake longer, if necessary).

In fact, if you don't use enough eggs the dough will remain heavy and gluey. You should add as many eggs to your dough as possible! Make these (amazing) cream puffs and picture the lakes of Minnesota when you do.

Why are my cream puffs not fluffy? ›

Troubleshooting Cream Puffs and other Pastries

Boiled the water, butter, and sugar for too long. If there is too little water in your choux, there won't be enough steam to help the puffs inflate. Opened the oven during the baking process, or set the temperature too low.

Cream puffs bigger than one's palm are not unusual these days. Profiteroles, though also round, tend to be slightly smaller (and daintier) as well as more uniform in size. They're designed to hold just the right amount of ice cream or other filling without becoming unwieldy.

It is important to bring the water and butter mixture to a full boil before adding the flour as heat is necessary to swell the starch granules in the flour. A full boil is reached when stirring does not reduce the strength of the boil.

With 35% milk fat, thickened cream contains additives such as gelatin, vegetable gum or other modifiers. The additives act as thickening agents, making it easier to whip and less likely to separate or curdle. There is also a reduced-fat version containing only 18% milk fat.

Heavy cream is made by skimming or separating the fattest layer of liquid off the top of whole milk in a processing plant. Commercial heavy cream also often contains added vitamins, stabilizers, and thickeners like carrageenan, polysorbate, and mono and diglycerides.

The first way to tell if your heavy cream is no longer any good is by the appearance of the liquid. Look for obvious signs of curdling or spoilage in the consistency of the cream. If it begins to form lumps and thicken, it has started to spoil.