Prepare to embark on a culinary journey that will transport your taste buds to the streets of Paris with a delightful American twist! These heavenly Boston Cream Puffs are the ultimate dessert that combines the delicate art of French choux pastry with the rich, creamy filling that will make your mouth water. Imagine biting into a golden, crispy exterior that gives way to a luscious pastry cream and is crowned with a decadent chocolate ganache - it's a dessert that promises to turn your kitchen into a gourmet bakery and make you the star of any gathering!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 12 servings
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup pastry cream
- 1 cup chocolate ganache
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water and unsalted butter. Heat over medium-high heat until the butter is completely melted and the mixture begins to boil.
- Remove the pan from heat and quickly stir in the all-purpose flour all at once, mixing vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Return the pan to low heat and continue stirring for about 1-2 minutes to dry out the dough, which helps create a crisp exterior.
- Transfer the dough to a stand mixer or large mixing bowl and let it cool for 5 minutes.
- Add eggs one at a time, beating thoroughly after each addition until the dough is smooth, glossy, and falls slowly from the mixer paddle.
- Spoon or pipe the choux pastry dough into 2-inch rounds on the prepared baking sheet, leaving 2 inches between each puff.
- Bake for 20-25 minutes until the puffs are golden brown and have risen significantly, with a crisp exterior.
- Remove from oven and immediately pierce the side of each puff to allow steam to escape, preventing sogginess.
- Allow puffs to cool completely on a wire rack.
- Once cooled, slice each puff horizontally and fill the bottom half with pastry cream using a piping bag.
- Replace the top half of the puff and generously drizzle with chocolate ganache.
- Refrigerate for 30 minutes to set the ganache before serving.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for the most consistent choux pastry results.
- Egg Addition Technique: Add eggs one at a time and mix thoroughly. The dough should look smooth and glossy, falling slowly from the mixer paddle.
- Piping Perfection: Use a piping bag for uniform puffs. Keep consistent size and spacing for even baking.
- Steam Escape: Always pierce the side of the puffs immediately after baking to prevent sogginess and maintain a crisp exterior.
- Cooling is Crucial: Allow puffs to cool completely before filling to prevent soggy pastry and maintain structural integrity.
- Ganache Tip: Let the ganache cool slightly before drizzling to achieve the perfect drip consistency.
- Make Ahead: You can prepare the components in advance - pastry cream and puffs can be made a day before final assembly.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 7g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 140mg
