Brioche Con Crema - Cream Puffs ___

Brioche Con Crema - Cream Puffs


For the Puffs:

  • 6 tablespoons unsalted butter, cut into pieces
  • 1 cup water
  • 0.13 teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs

For the Cream:

  • 0.67 cup sugar
  • 4 tablespoons all purpose flour
  • 0.25 teaspoon salt
  • 2 cups milk
  • 2 egg yolks, slightly neaten
  • 1 cinnamon stick
  • 1 lemon peel


Combine butter and water in saucepan; bring to a boil and then lower heat until butter is melted.

Add flour all at one time and stir vigorously over low heat until mixture forms a ball and leaves the sides of the pan. Remove from heat.

Add unbeaten eggs one at a time, beating thoroughly after each addition; continue beating until a thick dough is formed.

Drop by tablespoonfuls onto greased baking sheet or parchment paper about 2 inches apart. Bake in a hot oven (425 degrees) about 25-30 minutes. Do not open door during early part of baking.

When cool, with a small knife, cut a slit in the side of each cream puff and fill with cream. Before serving, dust with confectionery sugar.

Yields 15 puffs

Cream Filling:

  1. Combine dry ingredients in top of double boiler, stir milk gradually. Cook over boiling water until thickened, stirring constantly. Cover and cook for 15 minutes longer, stirring occasionally.
  2. Stir a little of the hot mixture into slightly beaten eggs or egg yolks; slowly stir into remaining hot mixture. Cook over hot (not boiling water) for 5 minutes, stirring constantly. Chill.