Cream puffs are a timeless pastry delight, known for their light and airy texture that contrasts beautifully with a rich, creamy filling. The process of making cream puffs involves creating a simple choux pastry dough that puffs up magnificently in the oven, forming delicate, hollow shells.
Ingredients:
For the Puffs:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Filling:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
Instructions:
- Prepare the Puffs:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter. Heat over medium heat until the butter is melted and the mixture begins to boil.
- Reduce the heat to low and add the flour and salt all at once. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan, about 1-2 minutes.
- Remove from heat and let it cool for 5 minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Using a spoon or a piping bag fitted with a large round tip, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes, or until the puffs are golden brown and puffed up. Avoid opening the oven door during baking. Let the puffs cool completely on a wire rack.
- Prepare the Filling:
- In a large bowl, beat the heavy cream, granulated sugar, and vanilla extract with an electric mixer until stiff peaks form.
- Once the puffs are completely cool, cut them in half horizontally. Fill each puff with the whipped cream mixture.
- Optional Glaze:
- For a sweet finish, mix powdered sugar with enough milk to make a smooth glaze. Drizzle over the filled puffs.
