What can I say? Yes, I had to go there! You know I love everything pineapple. Did you know that the pastry dough is almost exactly the same for preparing churros? The first time I attempted cream puffs, I had a deja vu moment. Churros! I get it! Except that churros are fried and not baked. The hardest part of the whole recipe was washing out the pastry bag! Disposable bag next time!
Curd or pastry cream?
They are actually very similar as far as the ingredients that are used. The pastry cream calls for milk and heavy cream and that makes it decadent, in my opinion. It has a pudding consistency, but 100 times better. I like that you can find many variations on how to prepare curd in different flavors using fresh fruits.
Why did my pastries deflate?
There could be a number of reasons. It is very important to cook the pastry dough for 3 minutes to ensure that there will not be excess moisture left. Once you transfer the dough to a bowl don’t wait too long to mix in the eggs. No more than five minutes. Do not for any reason open the oven door while the pastries are baking. An underbaked puff can also cause them to deflate. Set a timer for each step to ensure that perfect puff!
Pineapple Cream Puffs(Profiteroles)
Ingredients
For Pineapple Curd
- 1 cup fresh pineapple finely chopped
- 1/3 cup sugar
- 3 egg yolks
- 2 tablespoons cornstarch
- pinch of salt
- 2 tablespoons butter
- Zest of 1 lemon
For Pastry Puff
- 1/2 cup unsalted butter cubed
- 1/2 cup coconut milk
- 1/2 cup water
- pinch of salt
- 1 cup flour
- 4 large eggs plus 1 for egg wash)
Instructions
Directions
- For Pineapple Curd: In a saucepan, whisk together the pineapple, sugar, egg yolks, cornstarch and salt.
- Turn heat to medium and whisk constantly until mixture thickens, about 5 minutes. Remove rom heat and whisk in the butter and lemon zest. Set aside.
For Pastry Puff:
- In a saucepan, add the butter, coconut milk, water and salt. Heat to medium.
- When it comes to a boil, reduce heat to medium/low and whisk in the flour. Using a wooden spoon, mix well to incorporate the flour.
- Stir until dough pulls away from the sides of saucepan, about 3 minutes. Transfer dough to a mixing bowl and let cool.
- Add in the eggs one at a time until well combined. Transfer dough to a large pastry bag. Pipe 1 1/2-2 inch mounds onto a baking sheet lined with parchment paper.
- Smooth out any sharp peaks and brush with egg wash. Bake in a preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for another 15 minutes.
- Remove from oven and let cool. Two hours before serving, slice a little cap off the top of each pastry. Pipe in the pineapple curd to each one, place pastry tops back on. Dust with powdered sugar.
Notes
Cream Puffs with Pastry Cream
Ingredients
Pastry Cream
- 1 c whole milk
- 1 cup heavy cream
- 5 large egg yolks
- 2/3 cup granulated sugar
- ¼ tsp salt
- 3 tbsps. cornstarch
- 4 tbsps. unsalted butter divided into 4
- 2 tsps. vanilla extract
Pastry Puff
- ¼ c milk
- ¾ c water
- ½ c unsalted butter
- Pinch of salt
- Pinch of granulated sugar
- 1 cup ap flour
- 4 large eggs at room temperature
- 6 large strawberries, sliced optional
Instructions
- In a saucepan, whisk together the milk, cream, egg yolks, sugar, salt, and cornstarch. Whisk to evenly incorporate ingredients and avoid any lumps.
- Turn heat to medium and whisk constantly until it begins to thicken. You can tell it’s done when the pastry cream coats the back of a spoon. Remove from the heat and immediately strain through a wire mesh strainer into a bowl.
- Ad butter gradually whisking after each addition. Mix in the vanilla until smooth. Let cool and store refrigerated for 24 hours.
- In a saucepan, at medium heat, add the milk, water, salt, sugar and butter. Once the butter melts, stir well to combine. When it begins to simmer pour in the flour all at once and stir vigorously with a wooden spoon for 3 minutes. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Set it aside.
- When ready, transfer the dough to a glass bowl. Let it cool for five minutes. Mix eggs in, one at a time. Mix thoroughly after each egg until you have a smooth, thick dough.
- Using two spoons, spoon twelve equal portions onto lined baking sheet. Smooth out the dough by dipping your fingers in water. Or you can use a pastry bag to pie the dough into mounds. Bake at 425 degrees for 10 minutes. After 10 minutes, reduce temperature to 325 degrees F and bake for an additional 25- 27 minutes. Whatever you do, DO NOT OPEN THE OVEN DOOR! This will cause the pastry to deflate.
- Remove the puffs from the oven and let them cool completely. When ready, carefully slice open and fill it with pastry cream. Add sliced strawberries. Dust with powdered sugar. Serve right away.
Notes
Reader Interactions
Comments
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Hello Sonia
In your ingredient list it calls for fresh pineapples but in your directions you have Mungo just wanted to see if that was correct or if a correction needs to be made just checking to be sure, would love to make this recipe.
Thanks Sandra
Oh sorry! I made a mango filling as well using the same formula. Let me fix it, lol! Thanks!
I’ve been doing cream puffs this month too! In your pineapple curd recipe the directions read “mango” instead of pineapple. See, I’m reading the recipes!
Thanks Sue! I fixed it, lol! I had used this same formula to prepare a mango filling.