Einkorn Cream Puffs
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The Elliott Homestead Cooking Community is a way for you to get brand new, whole food recipes delivered to your door every month. Every recipe is designed to be simple, nutritious, whole-food centered, price conscious, and delicious. This month on the blog, we're featuring my very favorite Einkorn Cream Puffs that we eat all the time. Enjoy!
Pictured below is the recipe card delivered to our member's doorsteps!
EINKORN CREAM PUFFS
For the Pastry
1 cup water
7 tbsp butter ((100g))
1 tbsp dehydrated wholesugar cane
Large pinch salt
1 1/4 cup all-purpose einkorn flour ((150g))
3 eggs
Powdered sugar, for serving
For the Cream
1/2 cup dehydrated whole sugarcane
Large pinch salt
1/4 cup all-purpose einkorn flour
2 cups whole milk
4 egg yolks
1 tsp vanilla
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a large saucepan, combine the water and butter. Heat over medium heat until it begins to boil. Turn off the heat and add in the flour, all at once. Immediately stir it with a wooden spoon aggressively until the dough comes together into a smooth ball that has cleaned inside of the pan.
Turn the heat under the pan onto low and “cook” the dough over the heat for one minute to help absorb any extra moisture, stirring constantly. Turn off the heat.
With your wooden spoon, make a small well inside the dough ball and add in one egg. Again, stir it quickly and fiercely. Initially, the dough will separate but in about thirty seconds of stirring, will once again form a smooth dough. Once this has happened, make another well, and add in another egg. Stir it quickly until the dough has once again become smooth. This will take about one minute. Repeat with the third egg.
Using lightly buttered hands, form the dough into twelve walnut-size balls. Space them out evenly on the parchment baking sheet.
Bake for 25 minutes, until gently golden.
While the pastries are baking, being making the pastry cream by combining the sugar, salt, flour, and milk together in a saucepan. Whisk to combine over medium heat until the mixture comes to a low boil. Allow it to simmer for five minutes while continuing to stir.
Add in the egg yolks and vanilla and cook the mixture over medium heat, stirring constantly, for five to seven minutes, until it becomes as thick as pudding.
Turn off the heat and allow the cream to cool.
Once the pastries are baked and cooled, carefully cut them in half. Add two tablespoons of the cream into the middle and put the two pieces back together. Dust with powdered sugar. Eat the pastries as fresh as possible or store them overnight in an airtight container in the refrigerator.