Recipe courtesy of Joseph Cumm

Cream Puffs with RumChata Chantilly Cream

  • Level: Intermediate
  • Total: 1 hr 45 min
  • Active: 1 hr
  • Yield: 16 cream puffs
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Cream Puffs:

1 cup bread flour

Pinch fine salt

8 tablespoons (1 stick) unsalted butter

1 cup water

5 eggs

Chantilly Cream:

2 cups heavy cream

1/4 cup confectioners' sugar, plus 3 tablespoons for dusting

3 tablespoons RumChata


Special equipment:
2 piping bags
  1. For the cream puffs: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Whisk the flour and salt in a small bowl.
  3. Put the butter and water in a medium saucepan over medium heat. When the water begins to boil and the butter is melted, add the flour mixture all at once and stir constantly with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pot, about 3 minutes. Remove the saucepan from the heat and cool the dough until it is no longer steaming, at least 5 minutes.
  4. Using a wooden spoon, beat the eggs into the dough, one at a time. Once all the eggs are incorporated, put the dough in a piping bag. Cut the tip of the piping bag about 1/2-inch from the point. Pipe 16 equal-size mounds of dough onto the prepared baking sheet, leaving about 1 inch between each mound.
  5. Bake for 10 minutes. Lower the heat to 350 degrees F and bake for another 30 minutes. Cool on a wire rack. Cut the cooled cream puffs in half horizontally.
  6. For the Chantilly cream: Put the cream in the bowl of a stand mixer fitted with the whisk attachment. Begin whisking on medium speed. Slowly add the 1/4 cup confectioners' sugar, then whisk until stiff peaks form. Turn the mixer to low speed and slowly add the RumChata until combined.
  7. To assemble: Put the Chantilly cream in a pastry bag and cut the tip about 1 inch from the point. Pipe some Chantilly cream into bottom halves of the cream puffs and top with the top halves. Dust with confectioners' sugar and serve.

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