Cream Puffs

28 cream puffs

Cream Puffs

Equipment

  • pastry bag with 1/2″ round tip (alternatively, cut a 1/2″ diameter tip using a plastic bag)

Ingredients

Pastry
  • .5 cup water
  • .5 cup whole milk
  • 8 Tbsp unsalted butter
  • 1 tsp granulated sugar
  • .25 tsp salt
  • 1 cup all-purpose flour
  • 4 eggs, room temperature
Cream Filling and Garnish
  • 2 cups heavy whipping cream chilled
  • 4 Tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 Tbsp powdered sugar to garnish

Instructions

Cream Puffs

  1. Preheat oven to 425˚F. Line a baking sheet with Silpat or parchment paper. 
  2. In a 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. Once 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 piping bag. 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.

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, then cover with the tops. Dust with powdered sugar and serve.

Notes

original source: Natasha’s Kitchen