Cream Puffs Recipe Recipes

Cream Puffs are a classic French dessert crammed with sweet cream and dusted with granulated sugar . You haven’t enjoyed a chou until you’ve tried one freshly baked. The Choux pastry is simpler than you think; just watch the video tutorial.

If you've got made our Classic Eclairs, then you already skills to form these. The dough is that the same and this chou recipe has a good easier filling.

Cream Puffs Recipe Recipes

Can I Store the Cream Puffs Before Filling?

The shells are often made each day or 2 ahead. allow them to cool to temperature , cover lightly and store at temperature . they have a tendency to melt if made ahead.

To re-crisp the shell: bake uncovered during a preheated oven at 300˚F for about 5 minutes. Once cream puffs are filled, they're best enjoyed an equivalent day or frozen.

Can I Freeze Cream Puffs?

When freezing filled cream puffs, make certain to fill the cream into the middle of the cream puffs, or stop tops and add only enough cream so it's completely covered and hidden with the lid. you would like to possess the cream contained.

To thaw frozen cream puffs: leave them for two hours within the refrigerator, or half-hour at temperature then dust with granulated sugar just before serving.

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

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.

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