Recipe for homemade cream puffs
Danish hygge means that there must be something to eat on the table! Hygge and eating are almost two sides of the same coin.
Here, cream puffs are a great option for real “hygge” because it’s nice and easy to grab one or two or three.
It’s just that not all cream puffs are equally delicious, and here I am undoubtedly referring to the store-bought or factory-made ones. Ugh, their quality can vary so much!
I often find that the chocolate is not quite crispy or thick enough (it should have some bite!). And the filling is not always as “firm” and creamy as I like it.
So, I prefer to make my own cream puffs, and below I’ll show you how I sometimes choose to do it. The meringue filling is not covered with chocolate but instead encased in a chocolate shell, which provides a really exciting variation to the standard covered cream puffs.
This time, I made the cream puffs with store-bought shortcrust pastry bases, so it was nice and easy! You can also use biscuits or wafer bases – or bake the bases yourself! Marzipan bases are always a hit.
Homemade cream puffs recipe
Ingredients
Fill
- 60 gram Water
- 185 gram Sugar -start 22-
- 3 egg white
- 85 gram Glucose Syrup
- 4.2 gram Sugar -start 25-
Bottoms
- 20 Shortbread Bases -start 27-
Chocolate Shells
- 500 gram Dark chocolate
Instructions
Filling
- -
- Bring a pot of water, sugar, and syrup to a boil.
- Let the syrup boil up to 121 degrees Celsius (250 degrees Fahrenheit) and then remove the pot from the heat. Here you need to use a sugar thermometer to monitor the temperature.
- Whisk egg whites and sugar into a light, firm mass with an electric mixer.
- Gradually pour the syrup into the bowl with the whipped mass while continuing to whisk. Whisk for about fifteen minutes.
- Transfer the foam into a piping bag with a plain nozzle.
- -
- Arrange the cream puff bases on a piece of parchment paper.
- Pipe the foam onto each base: Hold the piping bag at a vertical angle about 1 centimeter above the base and pipe the foam in a circular motion to form a "foam ball".
- -
- Chop the chocolate coarsely and melt it slowly over a water bath.
- Let the temperature reach 55 degrees Celsius (131 degrees Fahrenheit).
- Reduce the heat so the chocolate temperature falls to 28 - 29 degrees Celsius (84 degrees Fahrenheit).
- Then raise the heat again so the chocolate reaches 31 degrees Celsius (88 degrees Fahrenheit).
- Pour the chocolate into the silicone mold, making sure it fully covers the molds.
- Turn the silicone mold upside down and let the excess chocolate drip onto a piece of parchment paper.
- Turn the silicone mold right side up and let the chocolate set and harden.
- Carefully remove the hardened chocolate shells from the mold and place one chocolate shell on each cream puff.
- The cream puffs are now ready to serve.