Homemade Cream Puffs
My famous recipe for homemade cream puffs: light and airy puffs of cream filled with vanilla pudding cream are always a hit with the family and everyone I served them to.
Ingredients
- 4 eggs
- 1 tbsp sugar
- 1/8 tsp salt
- 1 cup all purpose flour
- 1 cup heavy whipping cream
- 1 cup water
- 5 1/3 tbsp butter
- 1/4 cup powdered sugar more or less to taste
Instructions
First, preheat the oven to 450. Line two baking sheets with parchment paper or silicone liners.
Then, in a medium saucepan, bring the water, butter, sugar and salt to a boil over medium heat. Once the simmer is reached, remove from the heat and stir in the flour all at once until the mixture forms a ball. Let sit for five minutes
By hand or using a hand mixer, add the eggs one by one, mixing well between each addition. Mix until the dough is smooth and shiny.
Using a pastry bag and a large tip (or simply a ziploc bag with a cut hole in the corner), channel small dough rings onto the baking sheets, spacing approximately a thumb. Use your finger to press the small peaks at the top of the dough, so that the puffs are smooth.
Bake at 450 ° C for 10 minutes, then lower the temperature to 350 ° C for 15 minutes. The puffs are made when they are lightly golden and the interior is hollow. Let the puffs cool completely.
While the puffs cool, beat the whipping cream in the bowl of a stand mixer (or use a hand mixer or whisk). Once the cream is whipped to the desired firmness level, stir in the powdered sugar, little by little, until it is as sweet as you want.
Divide each puff of cream in half using a serrated knife and place a ball of whipped cream on the bottom half of the puff. Garnish with the other half and sprinkle with powdered sugar.
Happy Cooking Time.
