Cream Puffs
Ingredients
Ingredients for Choux Pastry:
1/2 cup water
1/2 cup whole milk
8 tablespoons unsalted butter
1 teaspoon granulated sugar
1/4 teaspoon 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 tablespoons granulated sugar
1 teaspoon vanilla extract
28 raspberries optional
1 tablespoon powdered sugar to garnish
Description
Homemade Cream Puffs filled with sweet cream and raspberries. Learn how to make a bakery quality, buttery Choux pastry dough.
*To prevent a peak: stop piping and release pressure from the bag before lifting up then quickly swirl the tip around the side to end without a tip.
Directions
Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
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.
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.
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.
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.