Heavenly Cream Puffs
Cream puffs are one of those desserts that are always impressive, but are actually very easy to make. I love cream puffs! There’s something about that silky fluffy cream surrounding by a light and airy pastry shell that makes these delicious puffs seem like perfection.
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Ingredients
Pastry:
- 1/2 cup all-purpose flour
- 1/2 tsp granulated sugar
- 1/4 tsp salt
- 1/4 cup unsalted butter, cut into pieces (4 tablespoons)
- 1/2 cup water
- 2 large eggs, lightly beaten
Pastry Glaze:
- 1 large egg, lightly beaten
Cream Filling:
- 1 cup heavy whipping cream
- 1-1/2 Tbsp granulated sugar
- 1/2 tsp pure vanilla extract
Garnish
- confectioners' sugar, for dusting on the tops
Ingredients
Pastry:
Pastry Glaze:
Cream Filling:
Garnish
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Instructions
Preheat oven to 400° F.
- Place rack in the center of the oven. Place a sheet of parchment paper on a baking sheet. Place the bowl and whisk attachment of an electric mixer in the refrigerator to chill.
Pastry:
- In a small bowl, whisk together the flour, granulated sugar, and salt.
- In a heavy saucepan, add the butter and water. Cook over medium high heat until the butter is melted and the mixture comes to a boil. (If necessary, adjust the heat to ensure that the butter melts before the water comes to a boil. This will help reduce evaporation.) Remove saucepan from heat and immediately add all of the flour mixture; stir with a wooden spoon until well combined.
- Return the pan to the heat; cook stirring constantly, about 1 to 2 minutes, until the dough pulls away from the sides of the pan and forms a smooth ball. Remove from heat.
- Transfer dough to the bowl of an electric mixer; beat on low speed, about 1 minute, or until the dough is lukewarm. A the lightly beaten eggs and continue beating until the dough is well-combined, and like a thick batter.
- Spoon the dough into 12 small mounds, about 2-inches apart, on the parchment lined baking sheet. Alternatively, you can place the dough in an icing bag fitted with a large tip, then pipe the mounds onto the baking sheet. Gently brush the top of each mound of dough with the lightly beaten egg.
- Bake in preheated oven for 15 minutes; reduce oven temperature to 350° F. Continue baking for an additional 30 to 35 minutes, or until the pastry shells are a nice golden brown on the outside and when split, the inside is almost completely dry. Turn off the oven; poke a couple holes in each shell. Return to the oven and leave the door slightly ajar. Let the pastry shells completely cool and dry out in the oven.
Cream Filling:
- Remove the chilled bowl and whisk attachment from the refrigerator. Add the heavy whipping cream, sugar, and vanilla to the chilled bowl. Beat with whisk attachment just until the cream makes stiff peaks. Don't overbeat, cream should be light and fluffy.
Assemble the Cream Puffs:
- Carefully, cut each of the pastry shells in half. Place the cream filling in a pastry bag fitted with a large tip; pipe whipped cream into each of the shell bottoms. Place top on cream puffs and dust with confectioners' sugar.
