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Cream Puffs Recipe

74/100 by 75 users
Cream Puffs Recipe

IngredientsIngredients for Choux Pastry:

  • 1/2 cup water
  • 1/2 cup whole milk
  • 8 Tbsp unsalted butter
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour measured correctly
  • 4 eggs (large) room temperature

Ingredients for Cream Filling and Garnish:

  • 2 cups heavy whipping cream chilled
  • 4 Tbsp granulated sugar
  • 1 tsp vanilla extract
  • 28 raspberries optional
  • 1 Tbsp powdered sugar to garnish

InstructionsHow to Make Cream Puffs:

  1. Preheat oven to 425?F. Line a rimmed baking sheet with Silpat or parchment paper.
  2. In a Medium saucepan combine 1/2 cup water 1/2 cup milk 8 Tbsp butter 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
  3. One flour is incorporated place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
  4. Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs 1 at a time allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
  5. Transfer the dough to a piping bag fitted with a 1/2 round tip. Pipe 28 puffs each 1 1/2” diameter and 1/2” tall rounds. Keep them 1 apart and avoid making peaks* but if you do get peaks wet finger tips lightly with water and smooth them out.
  6. Bake at 425?F for 10 minutes in the center of the oven. Without opening oven reduce temp to 325?F and bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.

How to Make Whipped Cream:

  1. In a large mixing bowl combine 2 cups heavy cream 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
  2. Once cream puffs are completely cooled fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag push a raspberry down into the center if desired then cover with the tops. Dust with powdered sugar and serve.

Base Recipe adapted from this SITE

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