Cream Puffs
A traditional French pastry, these fluffy, delicious cream puffs are stuffed with rich whipped cream. You can make this decadent dessert at home with a few easy steps, and they’re a great treat for any occasion.
Components:
Regarding the Choux Pastry, or Pâte à Choux:
- 115g or half a cup of unsalted butter
- One cup (240 milliliters) of water
- 1/4 teaspoon of salt
- One tablespoon of powdered sugar
- One cup, or 125 grams All-purpose flour
- Four big eggs
Regarding the Cream Filling:
- Two cups (480 milliliters) of cold heavy cream
- 50g, or 1/4 cup, of granulated sugar
- One teaspoon of vanilla cream
Regarding the optional chocolate drizzle:
- Semi-sweet chocolate chips, half a cup (85g)
- Two tablespoons of heavy cream
Directions:
1. Prepare the Choux Pastry: Line a baking sheet with parchment paper and preheat the oven to 400°F (200°C).
Put the sugar, salt, water, and butter in a medium pot. Place over medium heat and bring to a boil.
When the dough pulls away from the sides and forms a ball, turn the heat down to low, add the flour all at once, and mix vigorously with a wooden spoon.
After turning off the heat, allow the mixture to cool for five minutes.
Beat thoroughly after adding each egg one at a time. The dough need to be pipeable, glossy, and smooth.
2. Pipe and Bake: Use a spoon or a piping bag with a large round tip to transfer the dough.
Mounds of dough, about 1.5 inches broad, should be piped or scooped onto the prepared baking sheet, leaving 2 inches between each mound.
Bake for 20 to 25 minutes, or until puffed and golden brown. To avoid collapsing, do not open the oven while it is baking.
Take out of the oven and use a toothpick to make a tiny hole in each puff to let out the steam. Allow to cool fully on a wire rack.
3. Make the Cream Filling: Beat the sugar, vanilla extract, and heavy cream in a mixing basin until stiff peaks form.
Spoon the whipped cream into a piping bag that has a small round tip attached.
4. Fill the Cream Puffs: Either use the piping tip to fill them from the bottom or cut each puff in half horizontally.
Fill the cooled puffs with a liberal amount of the whipped cream.
5. Add the Chocolate Drizzle (Optional): In the microwave, microwave the heavy cream and chocolate chips for 20 seconds at a time, stirring until smooth.
For a sophisticated touch, drizzle the melted chocolate over the filled cream puffs.
Success Advice:
To prevent the eggs from scrambling, make sure the choux pastry dough is sufficiently chilled before adding them.
To make sure the puffs keep their shape during baking, avoid opening the oven door.
Other extracts, such almond or hazelnut, can be added to the whipped cream filling to change its flavor.
These Cream Puffs make a decadent snack or the ideal treat for a party! The creamy whipped cream filling and their delicate, airy lightness will leave everyone wanting more. Have fun!