Cream Puffs

Ingredients

  • ½ cup water
  • ½ cup whole milk
  • ½ cup butter
  • 1 tsp sugar
  • ¼ tsp salt
  • 1 cup flour
  • 4 eggs (at room temperature)
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp pure vanilla extract

 

    Instructions

    Preheat oven to 425 degrees.

    Place your bonmat on your perforated baking sheet.  This recipe will fill 1 large and 1 medium bonmat.  Chill your mixing bowl in the fridge or freezer to be ready for whipping cream. 

    In a medium saucepan over medium heat, add water, milk, butter, sugar and salt.  Stir to combine and heat until the liquid starts to boil. Remove from heat and stir in flour until combined.  Return to stove over medium heat and cook mixture for 2 minutes allowing the flour mixture to cook slightly and remove some of the moisture.  The flour mixture will be smooth and a film will develop on the bottom of the pan (this is normal).

    Remove dough from heat and move dough to your mixing bowl.  Blend the mixture with your hand held mixer or stand mixer for a minute to cool the dough down.  Add eggs one at a time until combined.  Once combined, mix for an additional minute until dough is smooth.  Dough should be thick enough you can pipe but smooth enough it falls slowly off your mixer blades. 

    Place your large round tip in your pastry bag and fill bag with dough (I always use my pastry bag stand to fill the pastry bag).  Pipe rounds approx. 2 inches wide and 2 inches apart, release the pressure on the bag before pulling away from the dough round to avoid making a peak. 

    Bake at 425 degrees for 10 minutes and then reduce the temperature to 325 degrees and bake for another 20 minutes.  Allow to cool before filling puffs.

    While puffs are baking, make the fresh whipped cream.  Place cream, powdered sugar and vanilla in your chilled mixing bowl.  With your whisk attachment attached, whip the cream mixture.  Start slowly and move the speed up slowly to high speed.  Whip on high until stiff peaks form.

    Fill puffs with *fresh whipped cream using the small round tip and our pastry bag. If a natural hole is not present to fill, you can create a small hole with a toothpick or the end of our spice spoons. 

     

    Optional addition: 

    We like our cream puffs dipped in chocolate.  Melt semi-sweet chocolate chips in your mini cake mold in the microwave.  Dip filled puffs into the melted chocolate, so the tops are covered with chocolate. Place chocolate covered puffs on the roul’pat to allow chocolate to set.  Let the chocolate set before enjoying.

     

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