Perfect Cream Puffs (Print Version)
# Ingredients:
→ Cream Filling and Garnish
01 -
28 raspberries (optional)
02 -
4 tablespoons sugar (granulated)
03 -
2 cups whipping cream (heavy and cold)
04 -
1 teaspoon vanilla (pure extract)
05 -
1 tablespoon powdered sugar (to sprinkle on top)
→ Choux Pastry
06 -
4 large eggs (at room temperature)
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8 tablespoons butter (unsalted)
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1 teaspoon sugar (granulated)
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1/2 cup milk (whole)
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1/4 teaspoon salt
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1 cup all-purpose flour
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1/2 cup water
# Instructions:
01 -
Turn on your oven to 425°F (220°C). Set up a rimmed baking sheet with non-stick baking mats or some parchment paper.
02 -
Toss water, milk, butter, sugar, and salt into a medium pot. Heat it up on medium until it boils, then pull it off the burner and add all the flour at once. Use a wooden spoon to stir until blended.
03 -
Move the dough back to medium heat and stir non-stop for about 1 1/2 to 2 minutes. This will get rid of extra water and start cooking the flour. You’ll see a thin layer sticking to the bottom of the pot.
04 -
Scoop the dough into a big bowl and beat it for a minute on medium. Slowly add the eggs one by one, mixing well in between. When done, the dough should be smooth and thick, forming ribbons when dropped.
05 -
Put the prepared dough into a piping bag with a 1/2-inch round tip. Pipe 28 small mounds that are about 1 1/2 inches wide and 1/2 inch high, keeping them spaced an inch apart. If there are pointy tops, wet your fingers and tap them down.
06 -
Bake for 10 minutes at 425°F (220°C), then lower to 325°F (165°C) without opening the oven door. Let bake for 20-22 more minutes until the color turns golden. Cool them completely on a wire rack.
07 -
Mix vanilla, chilled cream, and sugar in a large bowl. Beat everything at medium-high speed until you see firm, bouncy peaks—shouldn’t take more than a couple minutes. Scoop it into a piping bag with a large star tip.
08 -
Make sure the puffs aren’t warm at all. Fill them by either poking a hole in the side and piping in filling, or cutting off tops, filling the centers, adding raspberries if you want, and putting the tops back on. Sprinkle powdered sugar over the tops before serving.
# Notes:
01 -
To avoid pointy pipes, stop squeezing your piping bag before pulling it away. Give the tip a little twist to smooth out the dough.