Cream Puffs from Absolute Boyfriend Zettai Kareshi
Step into the world of culinary romance with these irresistible Cream Puffs from *Absolute Boyfriend Zettai Kareshi*! This indulgent recipe delivers light, airy choux pastry shells filled with a rich and velvety vanilla custard, making every bite a perfect balance of texture and flavor. Crafted with pantry staples like butter, flour, eggs, and sugar, these elegant sweet treats are baked to golden perfection and finished with a delicate dusting of powdered sugar. Whether you're recreating the charm of a beloved drama or simply indulging your sweet tooth, these cream puffs are sure to enchant. Perfect for special occasions or as an impressive homemade dessert, they’re a must-try for fans of classic patisserie. Make these melt-in-your-mouth delights today and bring a taste of timeless romance to your table!
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Ingredients
- 115 grams unsalted butter
- 240 milliliters water
- 130 grams all-purpose flour
- 1 pinch salt
- 4 pieces large eggs
- 500 milliliters whole milk
- 100 grams granulated sugar
- 40 grams cornstarch
- 4 pieces egg yolks
- 1 teaspoon vanilla extract
- 30 grams unsalted butter (for custard)
- 15 grams powdered sugar
Directions
Step 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Step 2
In a medium saucepan, combine 115 grams of unsalted butter, 240 milliliters of water, and a pinch of salt. Heat over medium heat until the butter is melted and the mixture begins to boil.
Step 3
Reduce the heat to low and quickly stir in 130 grams of all-purpose flour. Mix vigorously with a wooden spoon until the dough comes together and forms a ball. Cook for an additional 2 minutes to remove excess moisture.
Step 4
Transfer the dough to a mixing bowl and let it cool for 5 minutes. Beat in the eggs one at a time, mixing well after each addition, until the dough is smooth, shiny, and pipeable.
Step 5
Using a piping bag fitted with a large round tip, pipe small mounds (about 5 cm/2 inches in diameter) onto the prepared baking sheet, spaced about 2 inches apart.
Step 6
Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed. Lower the oven temperature to 160°C (320°F) and bake for an additional 10 minutes to dry out the centers. Let the puffs cool completely on a wire rack.
Step 7
To make the custard filling, heat 500 milliliters of whole milk in a saucepan over medium heat until just steaming. Do not let it boil.
Step 8
In a separate bowl, whisk together 100 grams of granulated sugar, 40 grams of cornstarch, and 4 egg yolks until smooth and creamy.
Step 9
Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling.
Step 10
Remove the custard from the heat and stir in 1 teaspoon of vanilla extract and 30 grams of unsalted butter until smooth. Transfer to a bowl, cover with plastic wrap (pressing it directly on the surface to prevent a skin from forming), and chill in the refrigerator for at least 2 hours.
Step 11
Once the cream puffs are cooled, use a small knife to cut a slit in the side of each puff. Fill a piping bag with the chilled custard and pipe the filling into each puff until full.
Step 12
Dust the filled cream puffs with powdered sugar and serve immediately. Enjoy!
Nutrition Facts
| Serving size | (1461.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2944.8 |
| Total Fat 178.7g | 0% |
| Saturated Fat 95.1g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1864.0mg | 0% |
| Sodium 679.8mg | 0% |
| Total Carbohydrate 281.5g | 0% |
| Dietary Fiber 3.9g | 0% |
| Total Sugars 140.7g | |
| Protein 66.3g | 0% |
| Vitamin D 479.1IU | 0% |
| Calcium 902.7mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 1304.3mg | 0% |
Source of Calories