Cream Puffs are a traditional French dessert with sweet cream inside and powdered sugar on top. You haven't had a good cream puff until you've tried one that was just out of the oven. If you want to know how to make Choux pastry dough, all you have to do is watch a video tutorial.
Cream Puffs are made at home with sweet cream and raspberries in them. Find out how to make Choux pastry dough that tastes as if it came from a bakery.
YOU’LL NEED THE FOLLOWING INGREDIENTS :
Ingredients for Choux Pastry:
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
Ingredients for 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
Turn the oven on to 425 F. Use Silpat or parchment paper to line a baking sheet with a rim.
Mix 1/2 cup water, 1/2 cup milk, 8 tablespoons butter, 1 teaspoon sugar, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium heat, then turn off the heat and stir in 1 cup of flour all at once with a wooden spoon.
Once the flour is mixed in, put the pot back on medium heat and stir constantly for 1 1/2 to 2 minutes to get rid of extra moisture, and cook the flour a little bit. The bottom of the pan will get a thin film, and the dough will come together into a smooth ball.
Put the dough in a large mixing bowl and beat it for 1 minute with an electric mixer on medium speed to cool it down a little. Add the four eggs one at a time, letting each one mix in before adding the next. Beat for another minute, or until the dough is smooth and pulls up into a thick ribbon.
Place the dough in a piping bag with a 1/2 inch opening “circular tip Make 28 rounds of puffs with a 1 1/2″ diameter and a 1/2” height. maintain 1 “Avoid making peaks, but if you do, spread them out and smooth them out with a light mist of water on your fingertip.
For 10 minutes, bake in the center of a 425°F oven. Reduce the temperature to 325 F without opening the oven, and bake for an additional 20–22 minutes, or until the top is golden brown. Transfer to a wire rack to finish cooling.
How to Make Whipped Cream:
Combine 2 cups heavy cream, 4 tablespoons sugar, and 1 teaspoon vanilla extract in a large mixing bowl. Beat until fluffy and stiff peaks form at medium-high speed (2 min). Move into a piping bag with a sizable open star tip.
Fill the cream puffs with cream once they have completely cooled. They can be filled in one of two ways: (#1) pipe the cream into the puffs by inserting the pastry tip into the side and piping until the cream pushes back, or (#2) cut off the tops of the puffs and pipe the cream inside using a pastry bag. If desired, press a raspberry into the center before covering it with the tops. Sprinkle with icing sugar before serving.
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