Very light and tasty, cream puffs are always a good treat for everyone. The dough might be a bit tricky to make, but with this recipe, you should nail it no problem.
Choux pastry has always been a challenge for me. Especially the fact that it is so gentle and so fragile, and most of the time it was not rising properly. I have tried numerous different recipes, until I found the one that actually works. The trick here was to just keep the temperature at the same level without lowering it afterwards. At least that’s what worked for me. Since then, every time I make cream puffs, they rise without any problems and are golden and puffy.
Preheat oven to 200°C (395°F). Line a baking sheet with parchment paper.
In a medium pot, combine water, milk, butter, salt and sugar.
Over medium heat bring just to a boil and then remove from heat.
Stir in all of the flour at once with a wooden spoon. (Why wooden spoon, because the dough is a bit tough and it is easier to mix it well)
Once all the flour has been incorporated, put the pot back over medium heat.
Stir constantly for about 1 – 2 minutes, this step will help release extra moisture from the dough and cook a bit the flour.
A thin film will begin forming on the bottom of the pot and the dough will come together into a smooth ball.
Remove from heat and transfer the dough into a large mixing bowl.
With an electric mixer on medium speed beat the dough for about a minute. This will help cool the dough and will break it into small pieces.
Add the eggs, one egg at the time. Beat well after each addition.
Beat for another minute after all the eggs have been added. The dough will become smooth and very sticky.
Using a piping bag or a spoon, as you prefer, pipe out the puffs with about 3-4 cm in diameter with about 2-3 cm apart from each other. For me it was about 20 puffs on one sheet. So I used two sheets.
Bake the puffs for 10 minutes in the center at 200°C (395°F) for about 22-25 minutes, or until golden and puffy. Do not open the oven while they are baking.
Transfer to a wire rack to cool completely and to dry out inside.
You can decide if you want to fill them without cutting in half, or if you want to cut in half. If you decide on option one, then it will help to make a small cut at the base of each puff, to help them dry out inside.
In a large mixing bowl, combine together 2 cups heavy whipping cream, sugar and vanilla extract.
Beat on medium – high until fluffy and holds stiff peaks. About 2 minutes.
Transfer to a piping bag. The nozzle will depend on how you want to fill the puffs. A long nozzle for filling without cutting them open, or a large star nozzle if you want to cut them open.
Cut the tops off each puff, pipe the cream, and cover with the tops.
Dust with powdered sugar and enjoy!
Cream Puffs with Chantilly Cream
Ingredients
For the Choux Pastry:
- ½ cup water
- ½ cup milk
- 8 tablespoons butter
- 1 teaspoon white granulated sugar
- ¼ teaspoon salt
- 1 cup flour (measured to a gram)
- 4 large eggs (room temperature)
For the Chantilly Cream:
- 2 cups heavy whipping cream (chilled)
- 4 tablespoons white granulated sugar, or ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoons powdered sugar, for garnish
Instructions
To make the puffs:
- Preheat oven to 200°C (395°F). Line a baking sheet with parchment paper.
- In a medium pot, combine water, milk, butter, salt and sugar.Over medium heat bring just to a boil and then remove from heat.Stir in all of the flour at once with a wooden spoon. (Why wooden spoon, because the dough is a bit tough and it is easier to mix it well)
- Once all the flour has been incorporated, put the pot back over medium heat. Stir constantly for about 1 – 2 minutes, this step will help release extra moisture from the dough and cook a bit the flour.A thin film will begin forming on the bottom of the pot and the dough will come together into a smooth ball.
- Remove from heat and transfer the dough into a large mixing bowl.With an electric mixer on medium speed beat the dough for about a minute. This will help cool the dough and will break it into small pieces.Add the eggs, one egg at the time. Beat well after each addition.Beat for another minute after all the eggs have been added. The dough will become smooth and very sticky.
- Using a piping bag or a spoon, as you prefer, pipe out the puffs with about 3-4 cm in diameter with about 2-3 cm apart from each other. For me it was about 20 puffs on one sheet. So I used two sheets.
- Bake the puffs for 10 minutes in the center at 200°C (395°F) for about 22-25 minutes, or until golden and puffy.Transfer to a wire rack to cool completely and to dry out inside. You can decide if you want to fill them without cutting in half, or if you want to cut in half. If you decide on option one, then it will help to make a small cut at the base of each puff, to help them dry out inside.
To make Chantilly Cream:
- In a large mixing bowl, combine together 2 cups heavy whipping cream, sugar and vanilla extract.Beat on medium – high until fluffy and holds stiff peaks. About 2 minutes.Transfer to a piping bag. The nozzle will depend on how you want to fill the puffs. A long nozzle for filling without cutting them open, or a large star nozzle if you want to cut them open.
- Cut the tops off each puff, pipe the cream, and cover with the tops.
- Dust with powdered sugar and enjoy!
