Fresh Cream Puffs Recipe


Cream Puffs Recipe New Cream Puffs Recipe











Ingredients






Ingredients 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








Instructions






How 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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