Saffron Cream Puffs
Delight your senses with these delicate saffron cream puffs, a stunning vegetarian dessert that's surprisingly easy to make! These homemade cream puffs, filled with luscious vanilla chantilly cream, are the perfect nut-free dessert or soy-free dessert to elevate any tea time. Ready in just 55 minutes, this saffron pastries recipe promises a touch of American cuisine elegance without the fuss – a truly quick pastries indulgence!
Dietary Information
Servings:
- 1
To prepare the saffron cream puffs, first dedicate yourself to the choux pastry: dissolve the saffron in the hot water 1, pour it into a saucepan 2 and add the butter 3.
- 2
Add the sugar and salt 4, then bring to a boil. At this point, pour in the flour all at once 5 and stir over medium heat until the dough comes away from the sides, leaving a film on the bottom 6.
- 3
Transfer the mixture to a planetary mixer fitted with a leaf hook and turn on the machine at medium speed. Add one egg at a time 7 until completely absorbed 8. Transfer the choux pastry to a piping bag with a smooth 10 mm nozzle 9.
- 4
On a baking sheet lined with parchment paper, squeeze out tufts of dough the size of a walnut, spacing them apart (10. Bake in a preheated static oven at 220°C for 15 minutes, then lower the temperature to 180°C and continue baking for another 10 minutes. Remove from the oven and let cool completely 11. At this point, take care of the chantilly cream: in the bowl of the planetary mixer, pour the cream and the seeds of the vanilla pod 12.
- 5
Add the powdered sugar 13 and whip. When you have obtained a frothy mixture, transfer it to a piping bag with a 12 mm star nozzle 14. Once cooled, cut the cream puffs to one third of their height 15.
- 6
Fill the bottom part of the cream puffs with the chantilly cream 16 and cover them with the top part 17. Your saffron cream puffs are ready to be served 18!
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