Frozen Cream Puffs

Frozen Cream Puffs are a delightful treat that can be enjoyed anytime. They are light, airy, and filled with a creamy custard that makes them irresistible. This healthy version of a classic pastry is perfect for meal prep and can be made in advance, giving you a sweet snack that’s good for weight loss. With their lower calorie count and high protein contribution, these puffs are also perfect for anyone looking for healthy desserts that do not compromise on taste.

WHY YOU WILL LOVE THIS Frozen Cream Puffs

Frozen Cream Puffs are an exceptional dessert option that brings joy and satisfaction without the guilt. They are a great alternative to heavier desserts, perfect for those who are health-conscious. With a light texture and creamy filling, these puffs are great for meal prep, allowing you to keep delicious snacks on hand without unnecessary calories. Plus, their customizable flavors make them a fun treat for everyone at home.

EQUIPMENT NEEDED

Equipment 1: Mixing Bowls

Having a set of mixing bowls in various sizes is essential for preparing both the choux pastry and the custard cream. These bowls will help keep your ingredients organized while mixing.

Equipment 2: Saucepan

A medium-sized saucepan is necessary for melting the butter and boiling the water. It’s crucial to have a sturdy saucepan that distributes heat evenly for the best results.

Equipment 3: Whisk

A good whisk is vital for blending ingredients smoothly. You’ll use it to create a lump-free custard and to mix the choux pastry batter.

Equipment 4: Baking Sheet

You’ll need a baking sheet to shape and bake your cream puffs. Make sure it’s lined with parchment paper to prevent sticking and ensure even baking.

Equipment 5: Piping Bag

Using a piping bag will help you fill the puffs with custard cream easily. You can also use a zip-top bag with a corner cut off if you don’t have a piping bag.

INGREDIENTS

Ingredient 1: Water

1/3 cup + 2 tbsp (100 ml)
Water is needed to create steam, which helps the cream puffs rise during baking.

Ingredient 2: Unsalted Butter

3.5 tbsp (50 g)
Unsalted butter gives flavor to the choux pastry and contributes to the creaminess of the custard. Using unsalted allows you to control the overall saltiness of the dessert.

Ingredient 3: Sugar

1/4 tsp (1.5 g)
Just a hint of sugar balances the flavors in the choux pastry without making it too sweet.

Ingredient 4: Salt

Pinch of salt
Salt enhances flavor and helps the dough rise when baking.

Ingredient 5: All-Purpose Flour

1/2 cup (62 g), sifted
Sifted flour gives the pastry a lighter texture. It’s the base for creating that airy choux dough.

Ingredient 6: Eggs

2 large (93–100 g)
Eggs are the key ingredient in choux pastry. They provide structure and moisture while helping the pastry to puff up.

Ingredient 7: Heavy Cream

1 1/2 tbsp (22 ml)
Heavy cream is used for enriching the custard cream, making it smooth and velvety.

Ingredient 8: 2% Milk

1/2 cup (120 ml)
Using 2% milk provides a good balance of creaminess without being too rich, making it a lighter option.

Ingredient 9: Vanilla Bean

1/2 vanilla bean (or 1 tsp vanilla paste/extract)
Vanilla adds a beautiful flavor to the custard and makes the dessert enjoyable and fragrant.

Ingredient 10: Egg Yolks

2 large (36 g)
Egg yolks contribute richness to the custard, giving it a smooth texture.

Ingredient 11: Sugar

1/4 cup (45 g)
Granulated sugar sweetens the custard filling without adding excessive calories.

Ingredient 12: Cake Flour

1 tbsp (8 g)
Cake flour adds a hint of lightness to the custard, creating a delicate texture.

Ingredient 13: Butter

2 tbsp (28 g)
This butter adds additional richness to the custard, enhancing the flavor.

Ingredient 14: Custard Cream

All of the custard from above or 3/4 cup of custard cream
The custard cream is the main filling for the puffs and can be made from scratch or pre-prepared.

Ingredient 15: Heavy Cream

1/2 cup (120 ml)
Extra heavy cream is whipped to create the diplomat cream, which is a lighter version of traditional pastry cream.

Ingredient 16: Powdered Sugar

1 tbsp (9 g)
Powdered sugar sweetens the whipped cream, making it perfect for filling the puffs.

this Recipe

HOW TO MAKE Frozen Cream Puffs

Step 1: Make the Choux Pastry

To begin, combine the water, butter, sugar, and a pinch of salt in a saucepan over medium heat. Stir the mixture until the butter melts and it begins to boil. Once boiling, remove it from the heat and quickly whisk in the sifted all-purpose flour. Remember to mix vigorously until the dough forms a ball and pulls away from the sides of the pan. Allow the dough to cool for a few minutes.

Next, add the eggs one at a time. Mix after each addition until completely incorporated. The dough should be smooth and glossy.

Step 2: Bake the Choux Pastry

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Use a piping bag to pipe small mounds of the choux paste onto the sheet, spacing them about 2 inches apart. Bake for about 20-25 minutes or until they are puffed up and golden brown. Avoid opening the oven door while baking; this helps the puffs rise perfectly.

Once baked, turn off the oven and let them cool inside for 10 minutes before transferring them to a wire rack to cool completely.

Step 3: Prepare the Custard Cream

In a saucepan, combine the 2% milk and vanilla bean (or extract) and bring to a simmer over medium heat. In a separate bowl, whisk together the egg yolks, sugar, and cake flour until smooth. Slowly temper the egg mixture by adding a small amount of the hot milk while whisking constantly. Return the egg mixture to the saucepan and cook over low heat until it thickens, stirring constantly.

Once thickened, remove from heat and stir in butter until melted. Cover with plastic wrap, making sure it touches the surface to prevent a skin from forming. Allow it to cool.

Step 4: Make the Diplomat Cream

Once your custard cools, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled custard. This creates a light and airy filling for your cream puffs.

Step 5: Assemble the Cream Puffs

Carefully use a small knife to poke a hole in the bottom of each cream puff. Use a piping bag to fill each puff with the diplomat cream. Ensure each puff is filled generously but not overflowing.

Step 6: Freeze the Cream Puffs

Once filled, arrange the cream puffs on a baking sheet and place them in the freezer. Allow them to freeze for several hours or until solid. Store them in an airtight container or a zip-top bag for later enjoyment.

TIPS AND TRICKS

• Make Ahead: These Frozen Cream Puffs are great for meal prep. Prepare the dough and the filling a day in advance, and just assemble before serving to keep them fresh.
• Storage: Store the filled cream puffs in the freezer for up to two months. When you’re ready to enjoy them, just take them out of the freezer and let them sit for a few minutes at room temperature before eating.
• Flavor Variations: Try adding different flavors to the custard by incorporating cocoa powder for chocolate cream puffs or citrus zest for a refreshing twist.
• Healthy Alternative: For a lower-calorie version, use a sugar substitute in both the pastry and the custard. You can also try substituting some of the heavy cream with Greek yogurt for more protein.

Frozen Cream Puffs FAQ

Can I make these cream puffs gluten-free?

Yes, you can use a gluten-free all-purpose flour blend to make the choux pastry. The texture may vary slightly, but they will still be delicious!

How do I store leftover cream puffs?

Freeze leftover cream puffs in an airtight container or a zip-top bag. They can stay fresh for about two months.

Are these cream puffs diabetic-friendly?

If made with sugar substitutes and low-fat ingredients, these cream puffs can be a diabetic-friendly dessert. Always be sure to check the specific ingredients you are using.

How can I ensure my cream puffs rise correctly?

Avoid opening the oven door while the puffs are baking, as this can cause them to collapse. Make sure to bake them until they are golden brown for the best results.

CONCLUSION

Frozen Cream Puffs are a delightful, healthier option for those craving something sweet. Not only are they lower in calories, but they’re also delicious, and their high protein content makes them a satisfying snack. Whether you decide to enjoy them as a party treat or a simple afternoon snack, these cream puffs are sure to impress. Try making them at home, and don’t hesitate to experiment with flavors! We’d love to hear about your experience or any variations you tried. Happy baking!

Frozen Cream Puffs

A delightful, healthier treat that combines light, airy pastry with creamy custard, perfect for meal prep and a satisfying snack.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 puffs

Course: Dessert, Snack

Cuisine: French

Calories: 70

Ingredients Method Notes

Ingredients

  

For the Choux Pastry

• 100 ml 1/3 cup + 2 tbsp water Water is needed to create steam for rising.
• 50 g 3.5 tbsp unsalted butter Gives flavor and creaminess.
• 1.5 g 1/4 tsp sugar Balances the flavors.
• pinch pinch of salt Enhances flavor.
• 62 g 1/2 cup all-purpose flour, sifted Gives a lighter texture.
• 2 large eggs Provides structure and moisture.

For the Custard Cream

• 120 ml 1/2 cup 2% milk Provides creaminess without being too rich.
• 1/2 bean 1/2 vanilla bean (or 1 tsp vanilla paste/extract) Adds flavor.
• 36 g 2 large egg yolks Contributes richness.
• 45 g 1/4 cup sugar Sweetens the custard.
• 8 g 1 tbsp cake flour Adds lightness to the custard.
• 28 g 2 tbsp butter Enhances flavor.
• 3/4 cup All of the custard from above or 3/4 cup custard cream Main filling for the puffs.

For the Diplomat Cream

• 120 ml 1/2 cup heavy cream Whipped to create a light filling.
• 9 g 1 tbsp powdered sugar Sweetens the whipped cream.

Method

 

Preparation

1. Combine the water, butter, sugar, and a pinch of salt in a saucepan over medium heat until the butter melts and the mixture begins to boil.
2. Remove from heat and quickly whisk in the sifted all-purpose flour until it forms a ball that pulls away from the sides of the pan. Allow to cool for a few minutes.
3. Add eggs one at a time, mixing until fully incorporated. The dough should be smooth and glossy.

Baking

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pipe small mounds of the choux paste onto the sheet, spacing them about 2 inches apart.
3. Bake for 20-25 minutes or until puffed up and golden brown. Do not open the oven during baking.
4. Turn off the oven and let them cool inside for 10 minutes before transferring to a wire rack.

Custard Preparation

1. In a saucepan, bring the 2% milk and vanilla to a simmer.
2. Whisk egg yolks, sugar, and cake flour in a separate bowl until smooth. Temper with hot milk, then return to saucepan.
3. Cook over low heat until thickened, stirring constantly. Stir in butter until melted. Cover and cool.

Whipping and Assembly

1. Whip heavy cream until soft peaks form. Gently fold into cooled custard to create diplomat cream.
2. Poke a hole in each cream puff bottom and fill with diplomat cream.
3. Freeze filled cream puffs on a baking sheet for several hours. Store in an airtight container.

Notes

Store filled cream puffs in the freezer for up to two months. Let sit at room temperature before serving. Experiment with flavors in the custard.