easy desserts & recipes: crunchy cookie topped cream puffs & profiterole’s & choux cream puffs
Cream puffs, profiterole, or as it is known in Japan, “choux cream puffs”, are a gift from the gods! There are so many types of pastries but no other can be as delectable as choux cream puffs.
We oftentimes fail to think about just how such a delicious creation has come to pass because we are always enthralled with the burst of scrumptiousness whenever we bite into any pastry, most especially a choux puff. Pastries have been made to intoxicate the senses and it especially affects one’s senses of smell, sight, and taste. The choux cream is no exception. Its origin and the name “profiterole” is ambiguous, but many sources have traced it to North Eastern Italy, and this term has graced man’s lips in English and was borrowed from the French as early as the 16th century. At the time, it was a kind of roll that was baked under the ashes.
The cream puff as it is known in America has been a staple in restaurants since 1851, maybe even earlier. Choux (pronounced as “shoe”) literally means “cabbage” in French. The choux cream resembles a head of baby cabbage and most likely is named after the vegetable.
The art of creating delicious pastries is a gift in itself but it also takes a far greater talent to tweak masterful recipes into something much more. Over the years there have been several variations to the choux cream and some of them really stand out! One in particular is the cookie topped choux puff. For anyone who loves custards and cream, this is a match made in heaven. The choux cream’s light and fluffy texture, rich creamy custard filling, combined with the cookie topping is a delicious combustion just waiting to happen in your mouth!
For the regular version without the crunchy cookie top, check it out here.
When testing this recipe, we used a combination of both recipes and directions below.
Crunchy Cookie Top Cream Puffs
- Butter 30g
- Sugar 30g
- Cake Flour 30g
- Diced or Sliced Almonds 30g
Cream Puff Pastry
- 1/2 cup (65 grams) all purpose flour
- 1/2 teaspoon granulated white sugar
- 1/4 teaspoon salt
- 1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces
- 1/2 cup (120 ml) water
- 2 large eggs, lightly beaten
- Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.
- In a bowl sift or whisk together the flour, sugar and salt.
- Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.)
- Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined.
- Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).
- Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute).
- Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
- Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
- (for cookie crunch top place the cookie dough, crumbled as cut with a cookie tin, square or circle is fine, place evenly on top of choux pastry dough). Here is the link to the pictures of how you can apply the cookie dough before baking.
- Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C).
- Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside.
- Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).
Japanese Cookpad Recipe
(follow same directions for the Choux Pastry above from Joy of Baking)
- Water 100g
- Cake Flour 60g
- Butter 50g
- 2 Eggs whipped
Cheese Custard Filling
- Milk 200g
- 1 Vanilla Beans (remove vanilla bean paste from beans)
- 2 Egg Yolks
- Cake Flour 10g
- Cornstarch 5g
- Granulated Sugar 100g
- Cream Cheese 100g
- Cointreau 10g
- Place Cookie Dough Divided Evenly onto of the uncooked Choux Pastry.
- Preheat Oven to 200c For cook for 20 Minutes
- Turn down the oven to 180c and bake for 40 minutes or until lightly golden brown.