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Frozen Cream Puffs

A delightful, healthier treat that combines light, airy pastry with creamy custard, perfect for meal prep and a satisfying snack.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
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.