Cream Puffs

These light and delicate cream puffs bursting with vanilla pastry cream make for an unforgettable treat. Choux pastry, or pâte à choux is so easy to make and delicious. When paired with that amazing custard filling there's just no excuse not to make them!

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[sketchelium]

I came here because of mashle and left knowing how to make creampuffs. Thanks for this recipe and the super clear instructions!

[Pineapple]

1. 2 cups of milk into big pot
2. Add 1 tablespoon vanilla extract and whisk a bit
3. Put pot over medium heat until it boils (whisk as it goes) and then take it off immediately
4. 2/3 Cup of sugar in bowl
5. Add 1/4 cup corn starch then whisk
6. Add 6 egg yolks, whisk until lemon color
7. Wait for milk mixture to cool down then pour about 1/3 of a cup of it into the yellow mixture, stirring whilst pouring it in
8. Then add the rest of the milk mixture whilst continuously stirring
9. Strain back into the pot from earlier
10. Place it back over medium heat whilst whisking
11. Prepare 1 tablespoon of butter
12. Once thick take off heat and add butter, mix
13. Transfer into a bowl then place plastic directly onto it
14. Place in fridge for about an hour

Now for the other part
1. 1 cup water into pot
2. Add 1 1/2 tbsp of sugar
3. Add 1/2 tsp salt
4. 1/2 cup butter
5. Put on medium high-heat
6. Have 1 cup of flour on stand by
7. Once it starts looking very reactive, take it off heat straight away
8. Add the flour (1 Cup) and stir
9. Put back on heat for just under a minute whilst stirring
10. Take off heat
11. Put in bowl
12. Once it cools add 1 egg at a time whilst mixing (at least 3 eggs might need one more) It should end up being nice and silky
13. Put in piping bag with a large round tip
14. Fill a tray with half circles
15. Push down the tips
16. Oven to 220 degrees Celsius for 15 minutes
17. Reduce heat to 190 degrees Celsius for about 15 - 20 minutes

You can either use the filling as is or add whipped cream.

[UBvtuber]

Yeah, your vid is gonna get a major boost from the Magic and Muscles anime lol

[Lee-vxgc]

Tried this recipe and damn!!! It came out so successful. I always had a hard time coping with puffs as I think that they are hard to make and have to be really careful while making it. But this came out perfect and everyone is loving it.

[joqlobin]

I just loved how you motivate us with that "it makes u feel like you're not a good cook, but you are! It's just the tools" 💖 Congrats for a million subscribers! Glad to be part of it ☺️

[mae]

he is honestly the most wholesome person ever

[kerryannduncan]

He's one of my favorite teachers. Very simple, clean and thorough with his information.

[akramcherief]

Bro I'm here right after watching mashle EP 1

[MultiProudMother]

My mom always made diplomat cream like that. If you’re too busy to cook a custard, You can follow the same principle with instant vanilla pudding. Instead of full milk quantity, cut the quantity of milk in half. You get that overthick custard like. Then fold in the whipped cream.
Makes an amazing cake filling.

Also works with chocolate pudding for a mousse hack.

[ThePLongL]

For a crispier texture, you can try his recipe with bread flour instead.
For the 4th egg, I would suggest you guys beating it up first and slowly add it and check if it's the right consistency, otherwise, you guys may come up with runny dough, which will collapse easier because of too much moisture.
Thank you for your great recipe, John.

[MrsElTee-ow]

Hi John! Thanks for sharing your recipe. Your pastry cream recipe is my go-to recipe. Just learned the diplomat cream from this video too. Just want to share too that I made these cream puffs 3x. I couldn't use the first batch coz the bottoms were burnt. The second batch, I tried to adjust rack height, added parchment paper to silpat liner but some still ended up having the same issue. Finally, I researched online and found some great tips that I followed and I can tell you, they puffed bigger and bottoms were golden. So I want to share and hope these are useful tips for those who need them.

1. Pre-heat oven to 500 degrees F.
2. Once water/butter has come to a rolling boil, add flour immediately to avoid evaporation from messing up water to flour ratio. When I did this, I ended up just using 2 1/2 extra large eggs and used remainder of eggs for egg wash. Mix water/butter/flour mixture on medium heat to gelatinise starches until a uniform film covers the bottom of the pot.
3. Do not allow egg wash to dribble down the site and adhere to paper. It will impede expansion.
4. Into oven at 500 degrees F. Turn off oven immediately and leave in the oven for 15 minutes. Then without opening oven door, bake at 350 degrees F until puffed crispy on all sides.

[honeybuhny]

This is a lovely recipe for cream puffs and it was my first try as well ! The puffs turned out so well and they were so delicious ! Do recommend this recipe, plus the cream is the best !! Thank you Preppy Kitchen for this amazing recipe !

(Also, if this is just my weird oven, let me know. When baking it at 425 F for 15 minutes, they were already baked fully golden, I didn’t need the extra time and drop of the temperature as instructed, so really just bake the cream puffs till golden brown !)

Edit : To add, for easier storage, instead of making a cream puff sandwich, the puff is hollow in the middle and just use a toothpick to make a hole, then fill it up with cream ! It’s easier and less work too, hope you enjoy !

[GreenAcres]

Dear Preppy Kitchen: Thank you so much for being YOU! Love your little bloopers that you don't edit out. You make your recipe's so much fun and fun to watch the process.

[jazzman-tggk]

He should already be at at least 3 million... he’s so amazing! Mug CONGRATS on a million! 🥳🥳🥳

[swintsdeco]

I would LOVE to see John on TV. He is such an amzing person and he deserves to have every one watching and learning from him ♥️

[alliecoletti]

John: do you want a fancy dessert to impress your friends?
Me: *trying to impress my crush*
Like down below if you love John’s delicious recipes.
👇🏻

[H-vr]

I occasionally binge watch your videos from time to time and I realized I had all the ingredients for this and made them. First time I ever made anything from scratch. This video is fool proof. Sooo yummy!

[eeeeeeelemons]

Your videos are so fun. To be honest, I don’t even plan on doing almost any of these recipes, but you’re such a fun person. It’s hard to find myself smiling so much after watching a video that’s meant to be educational, but with your videos, I’m always smiling by the end.

[janishernandez]

Hey, John. Love your videos. This one triggered a memory of my Aunt Mary (RIP). She was cook for a prominent Pittsburgh steel baron from 1915-1965. Each winter Aunt Mary accompanied the family to Palm Beach. There, she developed a recipe for her Palm beach cake. It was either made as an orange or lemon sponge (celebrating the fresh citrus of Florida) topped with a rich crème very much like your pastry cream with the whipped cream folded in. The crème was not only spread over the entire cake like a frosting, it also filled the ‘hole’ in the center of the cake. Aunt Mary used a trick to insure the crème would hold its shape. She would dissolve a tablespoon of unflavored Knox gelatin in a little warmed milk and add that to her crème while cooking. The same crème recipe was used in her choux pastries but without the gelatin. I have made the Palm Beach cake only for very special occasions because it is so rich but it is so delicious.

[wanderesss]

I appreciate the fact you include mL measurements! Thanks John!