Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 28 cream puffs
These bakery quality Cream Puffs filled with sweet cream and raspberries and dusted with powdered sugar are my new obsession. Made these a few times at home, and they never fail to impress! And there is nothing better than freshly baked Cream Puffs made from your kitchen!
1/2 c. water
1/2 c. whole milk
8 tablespoons unsalted butter
1 teaspoon granulated sugar
1/4 teaspoon salt
1 c. all-purpose flour measured correctly
4 Eggs (large), room temperature
Cream Filling and Garnish:
2 c. heavy whipping cream chilled
4 tablespoons granulated sugar
1 teaspoon vanilla extract
28 raspberries optional
1 tablespoon powdered sugar to garnish
How to make Cream Puffs
Step 1: Prepare the oven. Preheat it to 425 degrees F. And using Silpat or parchment paper, line a rimmed baking sheet.
Step 2: Combine half cup water, half cup milk, 8 tablespoons milk, 1 teaspoon sugar, and 1/4 teaspoon salt in a medium saucepan. On medium heat, bring the mixture to a boil. Take away from the heat, then stir in a cup of flour using a wooden spoon.
Step 3: Return the pan to heat once the flour is incorporated. Constantly stir over medium heat to release the extra moisture and partially cook the flout for about 1 1/2 to 2 minutes. On the bottom of the pan, a thin film will form and the dough will come into a smooth ball.
Step 4: To a large mixing bowl, transfer the dough. Using an electric mixer, beat the dough for about a minute on medium speed to slightly cool it. Now, add the eggs, a piece at a time, beating every after each addition until completely incorporated. Continue to beat for a minute more until the dough is smooth and create a thick ribbon once pulled up.
Step 5: To a piping bag fitted with half-inch round tip, transfer the dough, then pipe 1 1/2-inch diameter and 1/2-inch tall rounds to create 28 puffs. To avoid making peaks, keep the puffs at least an inch apart. You can smooth out the peaks (if any) with your fingers that have been wet lightly with water.
Step 6: Place the baking sheet in the middle of the preheated oven and bake for about 10 minutes. Then, adjust the oven temperature to 325 degrees F without opening the oven and continue to bake for another 20 to 22 minutes until the tops of the cream puffs are golden brown. Remove from the oven when done and onto a wire rack to cool the cream puffs completely.
Step 7: Place the 2 cups of heavy cream, 4 tablespoons sugar, and a teaspoon of vanilla extract in a large mixing bowl. Beat for about 2 minutes on medium-high speed until fluffy and stiff peaks form. To a piping bag fitted with a large open star tip, transfer the whipped cream.
Step 8: Fill the completely cooled cream puffs with cream by piping the cream into the puffs. To do this, push the pastry tip into the side and pipe until the cream pushes back. Alternately, you can pipe inside the cut-off tops of the puffs with a pastry bag. And into the middle, push down a raspberry, if desired before covering the tops. Before serving, dust the cream puffs with powdered sugar. Enjoy!
Before lifting the cream, stop the piping first, then release the pressure from the bag and quickly swirl the tip around the side to end. Do this to prevent a peak.
Amount Per Serving: Calories 125 | Calories from Fat 90 | Fat 10g 15% | Saturated Fat 6g 38% | Cholesterol 55mg 18% | Sodium 38mg 2% | Potassium 34mg 1% | Carbohydrates 6g 2% | Sugar 2g 2% | Protein 1g 2% | Vitamin A 390IU 8% | Vitamin C 0.7mg 1% | Calcium 22mg 2% | Iron 0.3mg 2%
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