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Fill these puffs with pastry cream and top with a maple-espresso glaze -- or use the shells to make larger versions of our delicious profiteroles dessert. This recipe was adapted from a version in "Entertaining."Watch Martha make pate a choux.
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Cream Puffs with Pastry Cream and Maple-Espresso Glaze The video and the recipe have varying amounts of flour for the pate de choux, I went with the video: 1 stick of butter 1 cup water tsp salt 1 tsp sugar 1 cup flour

Fill these puffs with pastry cream and top with a maple-espresso glaze -- or use the shells to make larger versions of our delicious profiteroles dessert. This recipe was adapted from a version in "Entertaining."Watch Martha make pate a choux.

How to Make the Perfect Cream Puff Have you experienced problems with cream puffs? Were the interiors doughy? Did they collapse when you removed them from the oven instead of coming out with a crispy golden brown exterior? The secret is pate a choux, an easy to make dough with only 5 ingredients, not counting water, that only takes only a matter of minutes to make.

How to Make the Perfect Cream Puff

Chocolate-Glazed Raspberry-Filled Creme Puffs - MSL For a festive presentation, use these chocolate puffs to top a holiday cake like our Jam-Filled Cake with Chocolate Glaze.

The Best Eclair Recipe | Honest & Tasty

The Best Eclair

These may be cute and round but the flavors are seriously top-notch and traditional. And the most amazingly rich custard pastry cream fills these beauties. They’re actually simple to make too…

The chocolate sauce recipe for this delicious dessert is from chef Michel Roux's cookbook, "Pastry: Savory and Sweet."

Profiteroles with Chocolate Sauce and Ice Cream

The chocolate sauce recipe for this delicious dessert is from chef Michel Roux's cookbook, "Pastry: Savory and Sweet.

Homemade Eclairs- Easier than I thought. Filled with an easy pastry cream and topped with a yummy chocolate glaze.

Homemade Eclairs

Homemade Eclairs- Easier than I thought. Filled with an easy pastry cream and topped with a yummy chocolate glaze. Tastes like an authentic pastry from France haha!

Hummingbird High: Crème Brûlée Cream Puffs

Crème Brûlée Cream Puffs

Hummingbird on High: Crème Brûlée Cream Puffs. Uses puff pastry dough and sugar caramelized on the stovetop

Cream Puffs with Lemon Mousse and Blueberry Sauce

Cream Puffs with Lemon Mousse and Blueberry Sauce

Pastry Cream

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies, and breakfast pastries. To make a lighter filling for cream puffs and eclairs, fold in plain whipped cream.

Traditional cream puffs filled with an ever so light and creamy filling.

Angel Cloud Cream Puffs

Angel Cloud Cream Puffs Traditional cream puffs filled with an ever so light and creamy filling.

This recipe for pastry cream, from the "Martha Stewart Baking Handbook," is used to make delicious Heart-Shaped Raspberry Napoleons.

Pastry Cream

Fresh raspberries nestle between layers of puff pastry and pastry cream in this crispy Valentine's Day dessert for two from chef John Barricelli.

Lemon cream éclairs!  Oh my...I've never made eclairs before...this is going to change.

michael suggests we make lemon custard filled eclairs with chocolate frosting.and thinks dad will agree.

Fill these puffs with pastry cream and top with a maple-espresso glaze -- or use the shells to make larger versions of our delicious profiteroles dessert. This recipe was adapted from a version in "Entertaining."Watch Martha make pate a choux.

Martha Stewart

Cream Puffs with Pastry Cream and Maple-Espresso Glaze


Ingredients
Vegetarian ∙ Makes 36
Refrigerated
  • 1 Egg, large
  • 6 Egg yolks
Condiments
  • 1/4 cup Maple syrup, pure
Baking & Spices
  • 2 cups Confectioners' sugar
  • 2 tbsp Cornstarch
  • 2 tbsp Flour
  • 1 Pate a choux
  • 5/8 cup Sugar
  • 1 Vanilla bean
Drinks
  • 4 tsp Espresso, instant powder
Dairy
  • 2 tsp Butter, unsalted
  • 2 1/4 cups Heavy cream
  • 2 cups Milk

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