Cream Puffs
The ultimate sweet treat, Cream Puffs are light, airy, and filled with luscious cream. Perfect for any occasion, these delightful pastries are sure to impress. Indulge in this easy recipe and bring a little sweetness to your day!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Large Pot
- Baking Sheet
- Oven
Ingredients
- 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 Large Eggs room temperature
- 2 cups Heavy Whipping Cream chilled
- 4 Tbsp Granulated Sugar
- 1 tsp Vanilla Extract
- 28 Raspberries optional
- 1 Tbsp Powdered Sugar to garnish
Instructions
- Preheat your oven to 425˚F. Line a rimmed baking sheet with either a Silpat mat or parchment paper to prevent sticking.
- In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp unsalted butter, 1 tsp granulated sugar, and 1/4 tsp salt. Bring this mixture to a gentle boil over medium heat.
- Once boiling, remove the saucepan from heat and stir in 1 cup all-purpose flour all at once using a wooden spoon. Mix until the dough starts to come together and forms a ball.
- Return the saucepan to medium heat, stirring constantly for about 1 and a half to 2 minutes. This helps to cook the flour slightly and release excess moisture. You’ll know it’s ready when a thin film forms on the bottom of the pan.
- Transfer the dough to a large mixing bowl. Using an electric mixer on medium speed, beat the dough for about 1 minute to cool it slightly.
- Add 4 large eggs one at a time, making sure each egg is fully incorporated before adding the next. Beat for another minute until the mixture is smooth and forms a thick ribbon when lifted with a spoon.
- Transfer the dough into a piping bag fitted with a 1/2 inch round tip. Pipe out 28 puffs, each around 1 and 1/2 inches in diameter and 1/2 inch tall. Space them at least 1 inch apart on the baking sheet.
- If the puffs have peaks, lightly wet your fingertips and smooth them down before baking to ensure they rise evenly.
- Bake in the preheated oven for 10 minutes. Without opening the oven door, reduce the temperature to 325˚F and bake for an additional 20 to 22 minutes or until they’re golden brown on top.
- Once baked, transfer the puffs to a wire rack to cool completely.
- In a large mixing bowl, combine 2 cups heavy whipping cream, 4 Tbsp granulated sugar, and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks, which should take about 2 minutes.
- Fill a piping bag fitted with a large open star tip and fill the cooled puffs with the whipped cream. There are two methods: either pipe the cream into the sides of each puff or cut the tops off and fill them, adding a raspberry if desired before replacing the tops.
- Dust the filled Cream Puffs with a sprinkle of powdered sugar before serving.
Notes
- Tip 1: To store leftover cream puffs, keep them in an airtight container in the refrigerator to maintain their freshness, but note they are best eaten within a day or two.
- Tip 2: You can freeze unfilled puffs for up to a month. Just make sure to thaw them in the refrigerator before filling.
- Tip 3: Cream Puffs pair beautifully with a light fruit salad or a cup of coffee for dessert. They also complement a tea party perfectly.
- Tip 4: Try experimenting with the filling! Chocolate mousse, lemon curd, or pastry cream can make delightful alternatives.
- Tip 5: For an elegant touch, drizzle melted chocolate over the top or dust with cocoa powder along with the powdered sugar.