Bouchon Bakery Cream Puffs

Balls of yummy, yummy goodness

Oh. My. Gosh. These. Are. Amazing. Seriously. I have never had a cream puff that wasn't from the frozen section of the grocery store.  You know the ones that are rubbery and filled with vanilla pudding.  Eek.

Don't let this recipe intimidate you.  The pastry cream and chocolate sauce can be made days in advance.  And the cream puff itself is simple to make.  If you need to make the cream puff a day in advance that's okay.  Just warm it in the oven at 325 degrees for 5 minutes to crisp it back up.  Then fill and dip in the chocolate.  These are so worth it.  They are essentially mini-eclairs.

Bouchon Bakery Cookies:
3/4c +3T light brown sugar
1 1/4c + 1T all purpose flour
3oz Cold Unsalted butter cut into 1/4in pieces

Bouchon Bakery Cream puffs: 
Water 1c + 1.5T
Unsalted Butter 4.4 ounces
Kosher salt 3/4t + 1/8t
AP Flour 1 cup
Eggs 250 to 275 grams or 1c to 1c +1.5T

David Lebovitz Pastry Cream:
6T AP Flour
1/2c sugar
pinch of salt
2c whole milk
6 large egg yolks
1/2t vanilla
2T unsalted butter

David Lebovitz Bittersweet Chocolate Sauce:
3/4c unsweet or dutch cocoa powder
1/2c sugar
1/4c light corn syrup
1c water
2oz bittersweet or semisweet chocolate chips


 Put brown sugar in mixer fitted with paddle.  Add the flour.  Mix to blend.  

Add the butter and mix on low for 3 minutes.  The dough will be dry and crumbly.  Using your hands bring the dough together.  Roll out to 1/16inch.  Cut out 50 - 1.5 inch cookies and freeze them.

Cream Puffs:

Preheat oven to 375 degrees.  Combine the water, butter, and salt in a medium saucepan over medium, until the butter melts.  The increase to a simmer, then remove from heat, and stir in the flour.  Stir for about 2 minutes, it will be a pasty consistency.  Put back on heat and stir for 1-2 minutes until the dough pulls cleanly away from the pan.

Transfer to the mixer bowl fitted with paddle and mix on low for 30 seconds.  Add 250g of the eggs, letting each one fully incorporate before adding the next.  Continue mixing until the dough comes away from the sides of the bowl but grabs back on.  You'll know it when you see it.

Higher the speed to medium for 15 seconds.  Then stop the mixer.  When you lift out the paddle it should form a bird's beak, holding it's shape, and bending over, but not breaking off.  If it's too stiff add the remaining egg.  

Line your baking sheet with a Silpat or parchment paper.  Using a 1/2 inch pastry tip at a 90 degree angle pipe the dough onto the sheet till it is approx. 1.5 inch in diameter.  Space them approx. 2 inches apart.  Spray them lightly with water.  And place a cookie on the top of each puff pastry.  Bake for 40 minutes.  Do not undertake or they will collapse.  Crack one open to make sure it is completely cooked before taking the rest out.  Let cool completely before filling.

Pastry Cream:

In a small bowl whisk flour, sugar, and salt.  In a separate small bowl whisk the eggs.

In saucepan warm milk until it starts to steam.  Whisk in the flour mixture and cook over medium whisking constantly for about 2 minutes. Remove from heat.

Whisk some the eggs into the yolks to warm them and then put the warmed yolks back into the thickened milk.  Cook, stirring constantly, until it boils.  Remove from heat and whisk in the vanilla and butter.  Refrigerate until cold.

Bittersweet Chocolate Sauce:

In medium saucepan whisk together the cocoa, sugar, corn syrup, and water.  Bring to a boil, whisking away lumps.  Once it reaches a boil remove from the heat and stir in the chocolate until the chocolate is melted.

 Using a small 1/4 inch round pastry tip pipe about 1.5-2T of the pastry cream into the bottom of the puff.  Dip the top of the puff into the chocolate.  

Serve same day!!!

Cream Puffs and Cookies from Thomas Keller's Bouchon Bakery
Pastry Cream and Chocolate Sauce from David Lebovitz's Ready for Dessert