Hi everyone today, I’m excited to share my recipe for Classic French Cream Puffs. These delightful desserts are filled with sweet cream and dusted with powdered sugar. Homemade cream puffs are easier than you might think, and they’re perfect for impressing guests or just enjoying as a special treat. Let’s get started!
Ingredients
For the Cream Puff Dough:
1/2 cup water
1/2 cup milk
8 tablespoons unsalted butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature
For the Whipped Cream Filling:
2 cups cold heavy whipping cream
4 tablespoons sugar
1 teaspoon vanilla extract
For Garnishing:
Powdered sugar, for dusting
Fresh raspberries (optional)
Instructions
Preheat Your Oven :
Preheat your oven to 425°F (220°C).
Prepare the Cream Puff Dough:
In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 tablespoons unsalted butter, 1 teaspoon sugar, and 1/4 teaspoon salt. Bring to a boil over medium heat.
Once boiling, remove from heat and stir in 1 cup flour all at once with a wooden spoon until fully incorporated.
Return the pan to medium heat and stir constantly for about 2 minutes to cook out excess moisture and form a thin film on the bottom of the pan.
Transfer the dough to a large mixing bowl and beat on medium speed for about 1 minute to cool slightly.
Add 4 room-temperature eggs one at a time, beating well between each addition. Continue to beat until the dough is smooth and forms a thick ribbon when pulled up.
Pipe the Dough:
Transfer the dough to a piping bag fitted with a 1/2-inch round tip.
On a baking sheet lined with a Silpat liner or parchment paper, pipe 28 puffs, each 1 1/2 inches in diameter and 1/2 inch tall. Space them about 1 inch apart.
To prevent peaks, release the pressure from the bag before lifting it and swirl the tip around the side to end. If you have peaks, pat them down with wet fingertips.
Make the Whipped Cream Filling:
In a large mixing bowl, combine 2 cups cold heavy whipping cream, 4 tablespoons sugar, and 1 teaspoon vanilla extract.
Beat on medium-high speed for about 2 minutes or until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with an open star tip.
Fill the Cream Puffs:
There are three ways to fill the cream puffs:
Method 1: Insert the tip of the piping bag into the side of each puff and pipe cream until it feels heavy.
Method 2: Cut off the top of each puff, pipe in cream, and place the top back on.
Method 3: Cut off the top, pipe cream in a circle around the edge, leave a hollow in the center, and place a fresh raspberry in the center before putting the top back on.
Garnish and Serve:
Dust the filled cream puffs with powdered sugar just before serving.
Optionally, you can refrigerate them overnight. Just cover them to keep them fresh.
Enjoy!
These cream puffs are as delicious as any bakery version and are so much better than frozen ones from the store. I hope you enjoy them as much as I do!
Conclusion:
Make Ahead: You can make the cream puffs ahead of time and fill them just before serving. They can be stored in the refrigerator for up to 2 days.
Storage: Keep unfilled cream puffs in an airtight container at room temperature for up to 2 days. Fill and garnish just before serving.
Don't forget to like and comment.
Created by : Natashas Kitchen
Hi everyone today, I’m excited to share my recipe for Classic French Cream Puffs. These delightful desserts are filled with sweet cream and dusted with powdered sugar. Homemade cream puffs are easier than you might think, and they’re perfect for impressing guests or just enjoying as a special treat. Let’s get started!
Ingredients
For the Cream Puff Dough:
1/2 cup water
1/2 cup milk
8 tablespoons unsalted butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature
For the Whipped Cream Filling:
2 cups cold heavy whipping cream
4 tablespoons sugar
1 teaspoon vanilla extract
For Garnishing:
Powdered sugar, for dusting
Fresh raspberries (optional)
Instructions
Preheat Your Oven :
Preheat your oven to 425°F (220°C).
Prepare the Cream Puff Dough:
In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 tablespoons unsalted butter, 1 teaspoon sugar, and 1/4 teaspoon salt. Bring to a boil over medium heat.
Once boiling, remove from heat and stir in 1 cup flour all at once with a wooden spoon until fully incorporated.
Return the pan to medium heat and stir constantly for about 2 minutes to cook out excess moisture and form a thin film on the bottom of the pan.
Transfer the dough to a large mixing bowl and beat on medium speed for about 1 minute to cool slightly.
Add 4 room-temperature eggs one at a time, beating well between each addition. Continue to beat until the dough is smooth and forms a thick ribbon when pulled up.
Pipe the Dough:
Transfer the dough to a piping bag fitted with a 1/2-inch round tip.
On a baking sheet lined with a Silpat liner or parchment paper, pipe 28 puffs, each 1 1/2 inches in diameter and 1/2 inch tall. Space them about 1 inch apart.
To prevent peaks, release the pressure from the bag before lifting it and swirl the tip around the side to end. If you have peaks, pat them down with wet fingertips.
Make the Whipped Cream Filling:
In a large mixing bowl, combine 2 cups cold heavy whipping cream, 4 tablespoons sugar, and 1 teaspoon vanilla extract.
Beat on medium-high speed for about 2 minutes or until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with an open star tip.
Fill the Cream Puffs:
There are three ways to fill the cream puffs:
Method 1: Insert the tip of the piping bag into the side of each puff and pipe cream until it feels heavy.
Method 2: Cut off the top of each puff, pipe in cream, and place the top back on.
Method 3: Cut off the top, pipe cream in a circle around the edge, leave a hollow in the center, and place a fresh raspberry in the center before putting the top back on.
Garnish and Serve:
Dust the filled cream puffs with powdered sugar just before serving.
Optionally, you can refrigerate them overnight. Just cover them to keep them fresh.
Enjoy!
These cream puffs are as delicious as any bakery version and are so much better than frozen ones from the store. I hope you enjoy them as much as I do!
Conclusion:
Make Ahead: You can make the cream puffs ahead of time and fill them just before serving. They can be stored in the refrigerator for up to 2 days.
Storage: Keep unfilled cream puffs in an airtight container at room temperature for up to 2 days. Fill and garnish just before serving.
Don't forget to like and comment.
Created by : Natashas Kitchen
