Street cream puff with cream and plum jam - photo 1
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Street cream puff with cream and plum jam

Desserts Snacks 120 min Medium 26 wyświetleń ~25.50 PLN * - (0)
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Description

Street cream puffs with whipped cream and plum preserves are a winter Polish version of the classic cream puff: a crispy, slightly puffed choux pastry shell filled with smooth diplomat cream and fragrant plum preserves. This dish combines the French heritage of choux pastry with a Polish seasonal touch of plum preserves — perfect as a warming, sweet street food at winter fairs, carnival stalls, or a cozy afternoon at home with tea. Visually, the cream puffs are golden, covered with a shiny lemon glaze and optionally sprinkled with toasted sesame seeds; in terms of flavor, they combine the buttery note of the pastry, vanilla creamy sweetness, and slightly tart, thick preserves. They are best served fresh, ideally on the same day, with coffee, tea, or hot chocolate.

Ingredients Used

Ingredients (14)

Servings:
6
  • Wheat flour 150 g
  • Butter 110 g
  • Water 200 ml
  • Milk 550 ml
  • Sugar 100 g
  • Powdered sugar 80 g
  • Potato flour 30 g
  • 30% heavy cream 300 g
  • Plum jam 200 g
  • Vanilla bean 1 szt. (~5 g)
  • Lemon 0.4 szt. (~30 g)
  • Chicken egg 8 szt. (~480 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Sesame 20 g
💰 Szacowany koszt dania: ~25.50 PLN (4.25 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Choux pastry

1

Prepare all the ingredients and tools: a large pot with a thick bottom, a wooden spoon, a bowl, a flour sieve, a piping bag with a round tip (about 10-12 mm), a baking sheet lined with parchment paper. Preheat the oven to 200°C (top-bottom). Measure the liquids: 200 ml of water and 50 ml of milk.

Ingredients: Water, Milk, Butter, Sugar, Salt
Use a heavy-bottomed saucepan to prevent the liquid from burning while cooking. Line the baking tray with paper, do not use fat on the paper - the choux pastry should 'stick' to the paper while baking.
2

Pour water and milk into a saucepan, add 80 g of butter, 20 g of sugar, and 1 g of salt. Heat over medium heat until the butter is completely melted and the liquid begins to boil (small, continuous bubbles at the edge).

Ingredients: Water, Milk, Butter, Sugar, Salt
Do not allow it to boil vigorously; we want a strong simmer at the edges, but not for the liquid to splash out. Use a kitchen thermometer if you have one — the temperature should be around 95°C.
3

When the liquid starts to boil, simultaneously add all the sifted wheat flour (150 g) to the pot. Immediately stir vigorously with a wooden spoon, gathering the dough from the sides. The dough will first spread across the bottom, then come together into a smooth, thick ball. Continue to cook on low heat for 1.5–2 minutes, stirring to allow some moisture to evaporate — a white starch residue may form at the bottom of the pot, which is normal.

Ingredients: Wheat flour
Goal: evaporate excess moisture. The dough is ready when it pulls away from the sides of the pot and forms a compact ball. Be careful not to dry out the dough – after resting, it should be moist inside.
4

Transfer the dough to a bowl and let it sit for 4–5 minutes to cool slightly (it should be warm, but not hot). In the meantime, crack 4 eggs (240 g) into a separate bowl and lightly beat them with a fork. Add the eggs gradually: pour in 1/3 of the beaten eggs and mix vigorously with a wooden spoon until the mixture becomes smooth; add another portion and continue this way. The consistency of the finished dough should be thick, sticky, but pourable from the spoon in a ribbon — when you draw a peak on the spoon, it should slowly melt away.

Ingredients: Chicken egg
If you add the eggs too quickly, the dough may curdle (become too runny). It's better to add fewer eggs and if necessary, literally a little more to achieve the right consistency.
5

Transfer the dough to a piping bag with a round tip (10–12 mm) and on the baking sheet, pipe 10–12 mounds about 6–7 cm in diameter (leave about 4 cm of space between them). If you don't have a piping bag, use 2 tablespoons to form the mounds. Beat one egg (60 g) and gently brush the tops of the cream puffs — this will give them a beautiful color.

Ingredients: Chicken egg
Use parchment paper; if the mounds spread out, it means the batter is too runny — add a little flour next time. Apply the egg wash quickly with a brush, do not let it sit too long before baking.
6

Place the tray in the hot oven. Bake for 10 minutes at 200°C, do not open the oven door. After 10 minutes, reduce the temperature to 180°C and bake for another 20–25 minutes until the cream puffs are deeply golden and dry (they should be crispy on the outside). Once baked, slightly crack the door open and leave the cream puffs for 5–10 minutes to let the steam escape — this will prevent the inside from becoming soggy.

Key: drying choux pastry in the oven. If you shorten the baking time, the choux will collapse. Use the convection function if the oven bakes unevenly, but reduce the temperature by about 10°C.

Cream

7

Prepare the base cream (English cream mixed with whipped cream = diplomat cream). In a saucepan, heat 500 ml of milk together with a vanilla pod: split the pod lengthwise and scrape out the seeds, add them along with the empty pod to the milk. Bring it to almost boiling (small bubbles), then remove from heat.

Ingredients: Milk, Vanilla bean
Use medium heat and stir the pot with milk occasionally to prevent the milk proteins from burning. After scraping the vanilla, leave the empty pod in the milk for extra flavor, removing it before cooling.
8

In a bowl, mix 3 eggs (180 g) with 80 g of sugar and 30 g of potato starch until smooth (without lumps). Temper the mixture: slowly pour a few tablespoons of hot milk into the eggs while vigorously stirring to raise the temperature of the mixture without curdling. Then, pour the mixture back into the pot with the remaining milk and bring to a boil over low heat, constantly stirring with a wooden spoon or whisk, until the cream thickens and starts to bubble slightly (2–3 minutes).

Ingredients: Chicken egg, Sugar, Potato flour, Milk
If the cream thickens too quickly or becomes lumpy, quickly strain it through a sieve into a clean bowl and mix with a hand mixer. The finished cream should be thick like pudding and creamy, not watery.
9

Remove the pot from the heat, add 30 g of butter and mix thoroughly until the butter melts and the cream becomes glossy. Transfer the cream to a bowl, cover with plastic wrap directly on the surface of the cream (to prevent a skin from forming) and cool to room temperature, then chill in the refrigerator for 20–30 minutes.

Ingredients: Butter
The film on the surface is an important technique; otherwise, an unsightly skin will form. The cream must be cold before mixing with the whipped cream.
10

Whip the chilled heavy cream (300 ml) with powdered sugar (40 g) until stiff but creamy peaks form. Do not whip too long — the cream should be smooth and flexible. Gently mix 1/3 of the whipped cream with the cold vanilla cream to loosen it, then gently fold in the remaining cream with a spatula until the mixture is uniform — this is the cream.

Ingredients: Powdered sugar, Butter
Use a chilled metal bowl and cold mixer beaters for better whipping results. Fold slowly to avoid losing fluffiness.

Assembly and decoration

11

Prepare a piping bag with a narrow tip for filling with cream. Carefully cut each cream puff horizontally in half or make a small hole in the side wall. First, add 1–2 teaspoons of plum jam (200 g in the recipe is enough for generously filled cream puffs), then fill with cream — fill to the top, but do not overfill to avoid the cream puff bursting.

Ingredients: plum jam
If the jam is very thick, heat it for a few seconds in the microwave or stir it with a fork to make it easier to spread. Insert the nozzle into the bottom or side of the cream puff and fill until you feel slight resistance; stop when the cream starts to ooze out.
12

Prepare a quick icing: mix the powdered sugar (the remaining amount of 40 g) with lemon juice (30 g) until smooth and fluid. A little more powdered sugar will give a thicker icing, while more juice will make it thinner. Glaze the tops of the cream puffs with a thin layer of icing and optionally sprinkle with toasted sesame seeds (20 g) — this will add a street food character and crunch.

Ingredients: Powdered sugar, Lemon, Sesame
The icing sets quickly; work efficiently and use a brush or teaspoon for decoration. Toast the sesame seeds in a dry pan for 1–2 minutes until lightly browned — be careful, as they can burn quickly.
13

Serve the cream puffs fresh, at room temperature or slightly chilled. If you are preparing them for a street food stand, keep the cream in the refrigerator until it's time to fill them, fill them as needed, and serve in paper pockets or small trays.

Ingredients: plum jam
Profiteroles taste best within 6–8 hours of preparation. Do not store filled profiteroles in the freezer — the cream will lose its structure.

Fun Fact

💡

Choux pastry has its roots in Renaissance cuisine and was developed in France; in Poland, cream puffs became a popular dessert as early as the 19th and 20th centuries. The street version with jam is a nod to Polish traditions of winter preserves.

Best for

zimowy jarmark karnawał popołudniowy deser przy herbacie

Tips

🍽️ Serving

Serve the cream puffs fresh on the same day. At a street food stall, serve them in paper pockets to prevent the cream from touching hands. If you want a "to-go" version, pack the cream puffs horizontally in a box with a paper divider to avoid damage.

🥡 Storage

Filled cream puffs can be stored in the refrigerator for up to 24 hours in an airtight container (best consumed within 6–8 hours). Baked, unfilled shells can be stored in a closed container at room temperature for up to 2 days and can be refreshed in the oven for 3–4 minutes at 150°C before filling. Do not freeze filled cream puffs — the cream and jam will lose their texture after thawing.

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