Description
Cream Puffs are delicate pastry shells filled with a rich, sweet cream filling. These bite-sized treats are light and airy on the outside, with a delicious, creamy filling that makes them perfect for dessert tables or special occasions.
Ingredients
For the Pastry:
– 1/2 cup water
– 1/2 cup unsalted butter
– 1 cup all-purpose flour
– 1/4 tsp salt
– 4 large eggs
For the Cream Filling:
– 1 cup heavy cream
– 2 tbsp powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, bring water and butter to a boil. Once the butter has melted, add the flour and salt all at once, stirring until the mixture forms a dough and pulls away from the sides of the pan.
3. Remove the pan from the heat and let it cool for 5 minutes. Then, add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
4. Spoon or pipe the dough onto the prepared baking sheet, forming small mounds (about 1 inch in diameter).
5. Bake for 20-25 minutes, or until the puffs are golden brown and puffed up. Let them cool completely on a wire rack.
6. While the puffs are cooling, prepare the cream filling. Whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
7. Once the puffs are cool, use a sharp knife to make a small slit in the side of each puff. Fill a piping bag with the whipped cream and pipe the filling into each puff.
8. Serve immediately or refrigerate until ready to serve.
Notes
– For a chocolate variation, drizzle melted chocolate over the tops of the cream puffs.
– Cream puffs are best eaten fresh, but they can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1puff
- Calories: 150kcal
- Sugar: 8g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg