Cream Puffs. Homemade cream puffs will wow your guests, but they are so easy to make, especially if you fill them with instant vanilla pudding. The baked puff shells are a simple alchemy of milk, butter, water, salt. Ever wanted to make perfect Cream Puffs at home?
These easy Cream Puffs are made from scratch, and taste SO delicious freshly baked from the oven. A simple choux pastry dough is mixed together, then baked and filled with a vanilla pastry cream! Making classic cream puff starts with making pâte à choux, then each are filled with a rich pastry The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and. You can have Cream Puffs using 14 ingredients and 18 steps. Here is how you achieve that.
Ingredients of Cream Puffs
- You need of Choux pastry.
- You need 1/4 cup of unsalted butter.
- Prepare 1/2 cup of water.
- Prepare 1/2 teaspoon of salt.
- Prepare 1 teaspoon of sugar.
- You need 1/2 cup of + 1 tablespoon flour.
- It's 2 of eggs.
- It's of Filling.
- Prepare 1 cup of chilled, heavy whipping cream.
- It's 1/2 cup of powdered sugar.
- It's of Optional Toppings.
- It's of Melted chocolate.
- Prepare of Powdered sugar for dusting.
- Prepare of Sliced strawberries.
Cream Puffs begin with a baked shell of choux pastry. Choux pastry or pate choux is an unusual pastry in that it is first cooked on the stove and then baked in the oven. The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous.
Cream Puffs step by step
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Place a metal or glass bowl, along with your whisks into the freezer for your whipped cream.
- Choux Pastry: Over medium heat in a saucepan, melt butter.
- Add in water, sugar & salt, then bring to a boil.
- Once boiling, remove from heat & stir in flour with a wooden spoon or rubber spatula - it should eventually form a ball.
- Set aside & let this cool for about 7 minutes.
- In a small bowl, beat the eggs.
- Add this to the dough then stir together till mixture is thick & shiny.
- Put batter into a piping bag or sturdy ziploc bag; snip the tip/corner off.
- On a parchment paper lined baking sheet, pipe 2 inch mounded circles, one inch apart. *To get rid of any peaks, dip your finger into water & slightly press down onto your piped batter*.
- Bake at 400° for 20 to 22 minutes. Let cool..
- Filling: Add your chilled, heavy whipping cream to the bowl & powdered sugar.
- Whip this until stiff peaks form, it takes a bit but is worth the effort.
- Assembly: After the choux buns are cooled, slice them in half, horizontally.
- Either pipe or spoon in the whipped cream onto the bottom half of the bun; additionally, add on the strawberries at this point.
- Place on the top, and drizzle on the melted chocolate or dust with powdered sugar.
- ENJOY~.
My cream puff shells didn't puff up enough. What am I doing wrong?: Your oven needs to truly be preheated in order for the shells to puff up properly! Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. This is how to make miniature Cream Puffs for the barbie doll stopmotion. These Matcha Cream Puffs are filled with matcha pastry cream and dusted with matcha powdered sugar.
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