Butter Topped Cream Puffs
Light and airy choux pastry shells topped with a crisp, buttery layer. These classic pastries puff up beautifully in the oven for a delightful contrast between the crunchy top and soft, custard-filled center.
Story
These elegant pastries feature a signature buttery crumble topping that shatters beautifully when you bite into the soft cream puff below. Perfect for filling with whipped cream or pastry cream.
Ingredients
butter (for topping)
30g
cake flour (for topping)
35g
granulated sugar (for topping)
10g
milk
105g
butter (for pastry)
40g
cake flour (for pastry)
60g
granulated sugar (for pastry)
12g
salt
1/2 teaspoon
eggs
2-3 large
Instructions
1
Make the butter topping
Combine the butter, flour, and sugar for the topping into a smooth dough. Roll into a thin log, wrap tightly, and freeze until firm enough to slice.
2
Prepare the choux dough
Sift the flour and set aside. In a saucepan, heat milk, butter, sugar, and salt until the butter melts and the mixture begins to simmer. Add all the flour at once and stir vigorously until a dough forms and pulls away from the pan. Let cool slightly.
3
Add eggs and pipe
Beat in eggs one at a time, mixing thoroughly after each addition, until the dough is smooth and glossy. Transfer to a piping bag and pipe 8-10 mounds onto a lined baking sheet, spacing them apart.
4
Add topping and bake
Slice the frozen topping into thin rounds and place one on each piped mound. Bake at 375°F (190°C) for 20-25 minutes until puffed and golden. Do not open the oven door during baking or the puffs may collapse.
5
Cool and serve
Let cool completely on the baking sheet. Slice in half and fill with whipped cream or vanilla pastry cream if desired.
