Cream Puffs with Low-Fat Pastry Cream
  3 Share this recipe    Facebook Pinterest    Print this recipe  

Using fat free milk in place of cream cuts the calories in the cream filling.  But the corn starch and egg yolks still provide a velvety smooth, rich texture.  You won't miss the cream or the calories!

Category Other Desserts Serves 1 dozen
Cooking Time 02:25 Kid Friendly Yes
 
Cream Puffs with Low-Fat Pastry Cream
3
 
Share this recipe
Facebook Pinterest
 

Using fat free milk in place of cream cuts the calories in the cream filling.  But the corn starch and egg yolks still provide a velvety smooth, rich texture.  You won't miss the cream or the calories!

Category Other Desserts
Serves 1 dozen
Cooking Time 02:25
Kid Friendly Yes
 
 
 
Beehive® Crown® Fleischmann's®
 
 
Ingredients
 
Pate a Choux
2-1/4 cups water
1/3 cup unsalted butter
1/2 teaspoon sea salt
1 tablespoon raw cane sugar (Turbinado)
2 cups all-purpose flour
5 eggs
Pastry Cream
1/3 cup Fleischmann's® Corn Starch
2 egg yolks
4 cups fat-free milk, divided
1 vanilla bean, split in half lengthwise
1 cup raw cane sugar (Turbinado)
2-1/2 tablespoons unsalted butter
Glaze
1/2 cup water
1/4 cup Beehive® OR Crown® Golden Syrup
3/4 cup raw cane sugar (Turbinado)
1-1/4 cup unsweetened cocoa powder
 
Instructions
 

Preheat the oven to 350ºF/180ºC. Line a baking sheet with parchment paper.

For the Pate a Choux: Combine the water, butter, salt, and sugar in a saucepan over medium heat. Bring to a boil. Add the flour all at once to the water, stirring constantly. Reduce the heat to medium. Cook, stirring constantly with a wooden spoon, until the batter comes away from the sides of the pan, 3 to 5 minutes. Remove from the stove and begin beating in the eggs, one at a time. The batter will become stiff and shiny. Carefully place the batter in a pastry bag fitted with a large star tip. If the batter is too warm, wrap the pastry bag with a towel. Pipe the dough in 2-inch/5cm mounds on the prepared baking sheet. Bake for 20 to 25 minutes, or until the puffs have risen and are golden brown. Turn off oven. Do not open the oven door for at least 20 minutes.

For the Pastry Cream: Combine the corn starch, egg yolks, and ¼ cup of the milk in a mixing bowl; set aside. Scrape the seeds from the vanilla bean pod and combine them with the remaining 3 ¾ cups of milk, sugar and butter in a medium saucepan. Bring to a boil over medium-high heat. Slowly whisk a small amount of the hot milk into the egg mixture, stirring constantly. Add the egg mixture to the saucepan and cook over medium heat, stirring constantly, until the pastry cream is thick, about 5 minutes. Strain through fine mesh strainer or a colander lined with cheesecloth. Pour the pastry cream into a bowl; cover with plastic wrap directly on the surface of the cream. Chill for at least 1 hour. Makes 3 cups.

For the Glaze: Combine the water, syrup and sugar in a medium saucepan over medium heat. Bring the mixture to a boil. Remove the saucepan from the stove and whisk in the cocoa powder. Strain the sauce through a fine mesh strainer or a colander lined with cheesecloth. Chill well before serving. Makes 1 ¾ cups.

To assemble: Fit a pastry bag with a plain, round tip and fill with the pastry cream. Cut a small slit in the side of each cream puff. Carefully insert the tip of the pastry bag into the cream puff and squeeze gently to fill the puff. Dip the top of each cream puff in the chocolate glaze. Place the finished cream puffs on a baking sheet and let sit 20 to 30 minutes to allow the chocolate to harden.

 

 
 
 
   Comments
 
Add a Comment
 

To comment on a recipe, please login or register.

 


 
 
 
Be the first to get new recipes, tips and videos.
 
Related Recipes
 
Coconut Date Balls
 
Chocolate Blanc Mange
 
Seattle Coffee and Cream Pizza
 
 
Our Products
 

BeeHive®
Corn Syrup

Crown®
Golden Corn Syrup

Crown®
Lily White® Corn Syrup

Fleischmann's®
Baking Powder

Fleischmann's®
Bread Machine Yeast

Fleischmann's®
Canada Corn Starch

Fleischmann's®
Pizza Yeast

Fleischmann's®
Quick-Rise Yeast

Fleischmann's®
Traditional Yeast

Mazola
Canola Oil

Mazola
Corn Oil

Mazola
Rightblend Oil

Mazola
Vegetable Oil