How to make papal cream puffs at home in 15 minutes
Perhaps the trend of papal cream puffs has already peaked, but that's all the better. You don't have to travel to Wadowice to enjoy a delicious puff pastry with custard cream. I've discovered a recipe that allows you to prepare this delightful treat at home in under 15 minutes. Plus, a simple trick makes it easy to portion the dessert.
16 November 2024 11:23
Cream puff in 15 minutes? I might even manage to make it faster, not counting the time to bake the pastry layers. Fortunately, I don't have to worry about that – I buy good-quality puff pastry from the shop. All I need to do is prepare the custard cream and assemble the puff. I place the cake in the fridge to set. Once it's ready, it vanishes in 15 minutes too.
Where does the name papal cream puff come from?
In the Małopolska region of Poland, the popularity of the cream puff stems from Pope John Paul II's visit to Wadowice on 16 June 1999. In the evening, during a meeting with residents, the Pope mentioned a local pastry shop he used to frequent after high school for cream puffs.
Sources also mention a bet made by Karol Wojtyła with his colleagues about who could eat more cream puffs. The future Pope consumed several of them. They must have been very good.
Quick cream puff you can make in 15 minutes
Ingredients
- 1 package puff pastry 370 g,
- 1 litre milk,
- 100 g butter,
- 100 g sugar,
- 30 g vanilla sugar,
- 3 egg yolks,
- 100 g plain flour,
- 50 g icing sugar.
Baking the pastry for cream puffs
I prepare a square baking tray with dimensions 23 x 23 cm. I divide a sheet of puff pastry into two squares the size of the tray. I place one on baking paper and put it into an oven preheated to 180°C for 20 minutes.
When the base of the cake is ready, I transfer it from the tray. I divide the second part of the puff pastry into 16 equal squares. Without removing them from the baking paper, I place them on the tray and bake for another 20 minutes.
It's worthwhile dividing the top sheet of pastry into squares. This way, you get ready portions that will be easier to transfer to plates.
Custard cream for cream puffs
In a saucepan, I heat half a litre of milk, butter, regular sugar, and vanilla sugar. In a separate bowl, I mix the remaining half-litre of milk with egg yolks and flour. When the milk in the saucepan boils, I add the mixture from the other bowl. I combine everything vigorously to achieve a thick and smooth consistency.
Assembling the cake
I transfer the still-hot cream onto the large sheet of pastry. I spread it out and cover it with the small squares. I set it aside to cool, refrigerate it for 2-3 hours, and before serving, I sprinkle it with icing sugar.
