Cream puffs are a timeless treat that never go out of style. Their crispy exterior and creamy filling make them a hit at any gathering, from casual brunches to fancy dinner parties. This traditional recipe will guide you through making these delightful pastries from scratch.
Water: The base for the dough, helping to create steam when baking, which puffs up the pastry.
Unsalted butter: Adds richness and flavor. Unsalted is best to control the salt content.
Salt: Enhances the flavor of the dough. Just a pinch does wonders.
All-purpose flour: Provides the structure for the puffs. Make sure to measure it accurately.
Eggs: Essential for binding the dough and contributing to the airy texture.
Heavy cream: Whips up into the luscious filling. Opt for full-fat for the best results.
Granulated sugar: Sweetens the cream without being overpowering.
Vanilla extract: Adds a delightful aroma and depth to the cream filling.
Powdered sugar: For a light dusting that adds sweetness and a touch of elegance.
Serve these cream puffs on a decorative platter to impress your guests. They pair wonderfully with fresh berries or a drizzle of chocolate sauce for an extra touch of indulgence.
Start by preheating your oven to 400°F (200°C). This ensures that it's at the right temperature when you're ready to bake, crucial for that perfect puff.
In a medium saucepan, combine water, butter, and salt. Bring them to a rolling boil over medium heat. Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball.
Remove the saucepan from the heat and let it cool for about 5 minutes. This cooling step is important to prevent the eggs from cooking when added. Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and shiny.
Using a spoon or piping bag, place dollops of dough onto a baking sheet lined with parchment paper. Leave some space between each to allow for expansion. Bake in the preheated oven for 20-25 minutes until the puffs are golden brown and sound hollow when tapped. Transfer them to a wire rack to cool completely.
While the puffs cool, prepare the filling. In a chilled bowl, whip the heavy cream, sugar, and vanilla extract together until stiff peaks form. Be careful not to over-whip, or you'll end up with butter!
Once the puffs are cool, slice them open with a sharp knife. Fill each with a generous amount of the whipped cream. Finish by dusting the tops with powdered sugar for a touch of sweetness and elegance.
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