Light and Creamy Frozen Petite Puffs

3 weeks ago

A dreamy dessert with a sweet filling that always delights!


Frozen Petite Puffs

Makes 5-6 servings


1 cup Water

1 stick Butter

1 Tbsp Sugar

1/2 tsp Salt

1 cup Sifted all-purpose flour

4-5 Eggs

2 tsps Vanilla extract


4 Egg yolks

1/3 cup Sugar

4 Tbsps Flour

1 cup Fresh milk

2 tsps Vanilla

2 Tbsps Butter

1/2 cup Whipped cream

  1. In a bowl mix egg yolks with sugar until well-incorporated. Add the flour and about two teaspoons of the milk to make a thin paste.
  2. Put the remaining milk in a pot and bring to a simmer. Once bubbles begin to show on the sides of the pot, remove from heat and gently pour the hot mixture over the eggs. Whisk the mixture well. When completely combined, return everything to the pot. Continue to cook the custard on low heat until texture becomes thick and pasty.
  3. Remove from heat then stir in the vanilla and the butter until well incorporated. Cool completely over an ice bath.
  4. Fold the whipped cream into the chilled custard until well-combined.
  5. Transfer pastry cream into a piping bag with a plain size 12 tip.

* Melted chocolate, for dipping


  1. Using a wooden dowel or an ice pick puncture a hole on the side of a puff.
  2. Stick the bag into the hole and pipe enough custard to fill the cavity of the puff. Repeat until all the puffs are filled.
  3. Melt chocolate of your choice and dip the top of each filled cream puff into the chocolate. Set aside to for chocolate to set.
  4. Freeze the cream puffs in a single row. The next day you can already gather them and transfer the petite puffs into a freezer bag for better storage.
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