Cream Puff Recipe Julia Child

Introduction

As a cooking enthusiast, I have always been fascinated by Julia Child’s recipes. One of my favorites is her cream puff recipe, which is not only delicious but also easy to make. In this article, I will share with you my personal experience of making this recipe and provide you with all the information you need to make it yourself.

Top Curiosities and Facts About Cream Puff Recipe Julia Child

• The recipe was first published in Child’s classic cookbook, Mastering the Art of French Cooking.
• Cream puffs are also known as profiteroles in French cuisine.
• The recipe requires only a few simple ingredients: flour, butter, eggs, and water.
• The filling can be customized to your liking, from classic pastry cream to whipped cream or even ice cream.
• Cream puffs are typically served as a dessert or a sweet snack, but they can also be filled with savory ingredients for a delicious appetizer.

My Personal Experience Making Cream Puffs

When I first attempted to make cream puffs using Julia Child’s recipe, I was a little intimidated. But I followed the recipe step by step and was pleasantly surprised by how easy it was. The dough came together quickly, and I was able to pipe it onto a baking sheet without any issues.

I baked the cream puffs until they were golden brown and crispy on the outside, and then I filled them with a simple vanilla pastry cream. The result was a batch of delicious, fluffy cream puffs that my family devoured in no time.

Since then, I have made this recipe many times and have experimented with different fillings, from chocolate ganache to lemon curd. It’s a versatile recipe that always turns out great.

Ingredients You Will Need

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs

Step-by-Step Instructions

1. Preheat your oven to 425°F.
2. In a medium saucepan, combine the water, butter, and salt. Heat over medium heat until the butter is melted and the mixture comes to a boil.
3. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove the pan from the heat and let the mixture cool for a minute or two.
5. Add the eggs one at a time, stirring vigorously after each addition. The mixture will be very thick and glossy.
6. Transfer the mixture to a pastry bag fitted with a large round tip.
7. Pipe the mixture onto a baking sheet lined with parchment paper, making small mounds about 1 inch in diameter and 1 inch apart.
8. Bake the cream puffs for 20-25 minutes, until they are puffed and golden brown.
9. Remove the cream puffs from the oven and let them cool completely on a wire rack.
10. When the cream puffs are cool, use a sharp knife to cut a small hole in the bottom of each one.
11. Fill the cream puffs with your desired filling, using a pastry bag or a small spoon.
12. Serve immediately, or refrigerate until ready to serve.

Expert Tips

• Make sure to use unsalted butter in this recipe, as salted butter can affect the texture of the dough.
• Don’t skimp on the stirring when adding the eggs to the dough. This is what gives the cream puffs their light and airy texture.
• For a crispier exterior, you can brush the cream puffs with egg wash before baking.
• When filling the cream puffs, you can use a variety of fillings, from pastry cream to whipped cream to ice cream.

FAQs

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours before baking.

Can I freeze the cream puffs?

Yes, you can freeze the cream puffs after baking. Let them cool completely, then store them in an airtight container in the freezer for up to 2 months. Thaw them at room temperature before filling and serving.

What is the best filling for cream puffs?

The best filling for cream puffs is a matter of personal preference. Some popular options include vanilla pastry cream, whipped cream, chocolate ganache, and lemon curd.