Cornmeal Cream Puffs
When you think of classic cream puffs, you probably imagine airy pastry shells filled with whipped cream or custard. This recipe puts a twist on tradition by using cornmeal in the dough, creating a distinctive flavor and extra texture that balances beautifully with sweet fillings (or to eat on its own!). Whether you're a seasoned baker or new to cream puffs, this is a fun, delicious way to elevate a beloved pastry.
This version of cream puffs (also known as broa de fuba in Brazil) is what I grew up eating regularly, as they are a staple in most bakeries. Fennel seeds are essential to make them taste like you would do down there, but you can leave them out if you're not into the flavor.
In this post, I'll walk you through the ingredients, step-by-step instructions, pro tips, and even some variations for serving. By the end, you'll know exactly how to make cornmeal cream puffs that are golden, crisp, and irresistible.
Why I love these cornmeal cream puffs?
- A creative spin on classic cream puffs with a touch of cornmeal.
- The fennel seeds add a unique aromatic flavor.
- Light, airy, and perfect for a tropical afternoon tea!
- They remind me of my childhood ❤️
Ingredient Overview
Let's break down what makes these cornmeal cream puffs so special:
- Milk - Provides moisture and helps bind the dough while creating a soft crumb.
- Butter - Adds richness and flavor, also helping the pastry puff properly.
- Sugar - Balances the savory notes from cornmeal and fennel, giving a touch of sweetness.
- Fennel Seeds - Infuse a light, aromatic flavor that pairs beautifully with sweet fillings.
- All-Purpose Flour - Creates the base structure of the choux pastry.
- Cornmeal - The star ingredient, which adds texture and a distinctive flavor to the cream puffs.
- Eggs - Provide structure and help trap steam, making the pastry rise and hollow out inside.
Step-by-Step Instructions
Step 1: Make the Dough
In a saucepan, bring milk, butter, sugar, and fennel seeds to a boil. Remove from heat and add the flour and cornmeal all at once. Stir vigorously with a wooden spoon until the mixture forms a thick dough. Keep mixing for 2 minutes to cool slightly.
Step 2: Add the Eggs
Add the eggs one at a time, stirring well after each addition. The dough may look split or curdled at first, but keep mixing. It will come together into a smooth, pipeable batter.
Step 3: Pipe and Bake
Prepare a baking sheet with parchment. Using a piping bag fitted with an open star tip, pipe 1-inch rounds of dough. Sprinkle lightly with cornmeal. Bake at 350°F (180°C) for 30-35 minutes until puffed and golden.
Pro Tips / Expert Advice
Baker's Tips
- Pipe the dough in even sizes so the cream puffs bake uniformly.
- Don't open the oven during baking, as steam is what makes them puff.
- Sprinkle cornmeal just before baking for extra crunch.
Common Mistakes to Avoid
- Adding eggs too quickly-this can make the dough runny. Incorporate one at a time.
- Not baking long enough. They need to be golden and firm, or they'll collapse when cooling.
- Skipping parchment paper-this helps prevent sticking.
Variations & Substitutions
- Omit the fennel seeds for a more classic cream puff flavor.
- Use fine polenta if you don't have cornmeal, though the texture will be slightly different, and the choux may not puff as much.
- Serve them as they are or with butter as a spread. These cream puffs are not commonly served with a filling.
Storage & Freezing Info
- Store unfilled cream puffs in an airtight container at room temperature for up to 2 days.
- Freeze shells for up to 2 months. Thaw and crisp them in a 350°F oven for 5 minutes before serving.
Ingredients
- 1 cup milk 250 g
- 7 tablespoon unsalted butter 100 g
- ¼ cup granulated sugar 50 g
- 1 teaspoon fennel seeds
- ¾ cup all-purpose flour 100 g
- ⅓ cup cornmeal 50 g
- 3 large eggs
Instructions
- Pre heat your oven to 180°C/350°F.
- In a large saucepan, bring to a boil the milk, butter, sugar and fennel seeds.
- Once boiled, remove the pan from the heat and add the all-purpose flour and the cornmeal all at once. Mix the pan contents with a wooden spoon until the mixture has become a thick mass.
- Continue mixing for about 2 minutes with a wooden spoon to make sure the mass has cooled down a bit.
- Then, add the eggs one by one and continue mixing until the eggs have been completely incorporated. The mixture may look curdled at first but keep mixing because it will come together.
- Prepare a cookie sheet with parchment paper.
- With the help of a piping bag and a open star pastry tip (Wilton's 1M or 8B work well) pipe small balls of dough, of about 1 inch in diameter.
- Sprinkle cornmeal on the top of each piped dough and bake it in the oven for 30-35 minutes or until golden brown.
FAQ Section
Can cream puffs be made ahead of time?
Yes! Bake the shells in advance, then store or freeze them until you're ready to fill.
What is the difference between cream puffs and profiteroles?
Cream puffs are often filled with cream and left unglazed, while profiteroles are usually filled with pastry cream or ice cream and topped with chocolate.
Why did my cream puffs deflate?
They likely weren't baked long enough. Make sure they're fully golden and crisp before removing from the oven.
Can I make cream puffs without a piping bag?
Yes, you can spoon the dough onto the tray, though they won't be as uniform in shape.
