Creams
When I crave cream puffs, I usually use what I have on hand. I don’t always have vanilla sugar or cornstarch, so I improvise with vanilla pudding and flour. Store-bought puff pastry saves me every time, and the cream is quick to prepare. They may not be sophisticated pastries, but the result is good and hassle-free.
Quick Info
Total time: approx. 1 hour and 30 minutes (including cooling time)
Preparation time: 30 minutes
Baking time: 15 minutes
Servings: 10-12
Difficulty: easy to medium
Recipe type: dessert, puff pastry cake with vanilla cream
Ingredients
2 packages of puff pastry (approx. 400 g each, store-bought)
4 eggs
7 tablespoons sugar
4 tablespoons flour
1 packet of vanilla pudding (usually 40 g)
1 liter milk
50 g butter
Grated lemon zest
Preparation
1. Preparing the puff pastry:
Take the puff pastry out and let it thaw if it’s frozen. Roll out each sheet on the bottom of the tray (not directly on the tray to avoid sticking). Prick them well with a fork so they don’t puff up too much while baking.
Place the first sheet in the preheated oven at 200°C. Bake for about 10 minutes on one side, then flip the sheet and bake for another 5 minutes on the other side. Do the same with both sheets. Remove them to a rack or baking paper and let them cool.
2. Preparing the cream:
Separate the egg whites from the yolks. Whip the egg whites until stiff peaks form.
In a separate bowl, combine the yolks, sugar, flour, and vanilla pudding powder. Mix well until you have a smooth cream. Gradually pour in the cold milk, stirring continuously.
Transfer the mixture to a heavy-bottomed pot over low heat. Stir constantly with a whisk to prevent sticking. Keep on the heat until the cream starts to thicken and shows signs of boiling.
When the cream is thickened, add the butter, mixing vigorously until it melts completely and the mixture pulls away from the sides of the pot.
Remove the cream from the heat and let it cool until it is warm, but not completely cold.
Grate the lemon zest and add it to the cream. Gradually fold in the whipped egg whites, using wide motions from the bottom up. Be careful not to deflate them too much, to keep the cream fluffy.
3. Assembling:
Place one sheet of puff pastry on a platter. Spread the cream evenly on top.
Tear or crumble the other sheet of puff pastry into smaller pieces and sprinkle them over the cream.
Finally, dust with powdered sugar (optional, if you have it). Refrigerate the dessert for at least an hour to set the cream.
Why I make this recipe often
It’s quick for a cream dessert, doesn’t require complicated techniques, and doesn’t need hard-to-find ingredients. If I use pre-made puff pastry, I skip all the rolling effort. It cuts nicely if it has been refrigerated and can be made without much hassle.
Tips and Variations
Tips
Don’t spread the cream on the puff pastry until it has cooled well, otherwise it will get too soggy.
The baked puff pastry should not be burnt, just lightly golden, otherwise it becomes too hard to bite.
The cream thickens quite quickly, so don’t stray too far from the stove.
Substitutions
If you don’t have vanilla pudding, you can use just flour, but the taste will be simpler.
Powdered sugar for dusting on top is optional.
Variations
You can add a teaspoon of vanilla extract if you want a more intense flavor.
Instead of lemon zest, orange zest works well too.
Serving Ideas
Cut into square pieces once completely cooled. It’s great on its own, alongside coffee or tea. It can also be served with fresh fruit on the side, but it’s not mandatory.
Frequently Asked Questions
1. Why whip the egg whites separately?
To achieve a lighter and airier cream. If you’re not in the mood, you can skip this step, but the texture won’t be the same.
2. Can both sheets be baked at the same time?
Yes, if you have a large oven and suitable trays. Just be careful not to burn them.
3. What do I do if the cream curdles or sticks to the bottom of the pot?
If you stir constantly and don’t keep the heat too high, it shouldn’t curdle. If it does, whisk vigorously and try to salvage it with a little cold milk.
4. How long does the dessert last in the fridge?
One to two days, if covered. After that, the puff pastry becomes too soft.
Nutritional Values
Approximately, per serving of cream puff (1/10 of the tray): 320-350 kcal
Carbohydrates: 38-42 g
Proteins: 7-8 g
Fats: 15-18 g
These are approximate values and depend on how much sugar and what type of puff pastry you use.
Storage and Reheating
Store in the fridge, covered, for a maximum of 2 days. It’s not a dessert that lasts longer – the puff pastry gets soggy. Reheating is not recommended; serve cold, directly from the fridge. If you need to transport it, keep it cool and don’t cut it until serving.
Ingredients: 2 packages of puff pastry, 4 eggs, 7 tablespoons of sugar, 4 tablespoons of flour, 1 package of vanilla pudding, 1 liter of milk, 50 grams of butter, grated lemon peel
