Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Servings: 28 cream puffs
Get creative because these cream puffs are surprisingly easy to make. Experiment with different fillings or toppings and have a fun and delicious treat whenever!
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
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
How to make Cream Puffs
To Make the Cream Puffs:
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Use a Silpat or parchment paper to line a rimmed baking sheet.
Step 3: Combine half a cup water, half cup milk, 8 tbsp butter, a tsp sugar, and 1/4 tsp salt in a medium saucepan. Boil over medium heat. Then, take the pan out of the heat and stir in a cup of flour using a wooden spoon.
Step 4: Heat the mixture over medium heat for about 1 1/2 to 2 minutes while constantly stirring. This will release the extra moisture and partly cook the flour. On the bottom of the pan, a thin film will form and the dough will shape into a smooth ball.
Step 5: Place the dough in a large mixing bowl. Use an electric mixer to beat and cool the mixture a bit for a minute over medium speed. Add in the eggs, a piece at a time, beating every after each addition until combined. Continue beating the dough for another minute until smooth and a thick ribbon forms when pulled up.
Step 6: Fill a piping bag with the dough. The piping bag should be fitted with a half-inch round tip.
Step 7: On the prepared baking sheet, pipe an inch apart 28 puffs with 1 1/2-inch diameter and half-inch tall rounds. Avoid creating peaks, if do, lightly wet your fingertip with water and smooth them out.
Step 8: Place inside the preheated oven and bake for about 10 minutes. Don’t peak, simply adjust the oven temperature to 325 degrees F and continue baking for another 20 to 22 minutes or until the tops golden brown.
Step 9: When done, remove from the oven and transfer on wire racks to cool completely.
To Make the Whipped Cream:
Step 10: Combine 2 cups of heavy cream, 4 tbsp sugar, and a teaspoon vanilla extract in a large mixing bowl. Beat for about 2 minutes on medium-high speed until fluffy and stiff peaks form. Place this in the piping bag with a large open star tip.
Step 11: Fill the cooled puffs with cream. By either piping, the cream into the puffs, pushing the pastry tip into the sides until the cream pushes back. Or cutting the puff’s tops and pipping cream inside with a pastry bag. And pushing raspberry down in the middle if you’d like, then covering with the other tops.
Step 12: Before serving, dust with powdered sugar. Enjoy!
End piping and release the pressure before lifting the bag up. To end without a tip, immediately swirl the tip around the side.
Amount Per Serving: Calories 125 | Fat 10g15% | Saturated Fat 6g38% | Cholesterol 55mg18% | Sodium 38mg2% | Potassium 34mg1% | Carbohydrates 6g2% | Sugar 2g2% | Protein 1g2% | Vitamin A 390IU8% | Vitamin C 0.7mg1% | Calcium 22mg2% | Iron 0.3mg2%
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