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Cream Puffs

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Prep
Cook
Serves 0person
Ingredients
1
cup water
1
stick unsalted butter
pinch of salt
2
tbsp sugar
1
cup flour
4
eggs
For the Cream Filling
1 1/2
cups heavy cream, cold
3
tbsp powdered sugar
1
tsp vanilla
Directions
1.
Place water, butter, sugar, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.
2.
Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.
3.
Place dough into the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer. Allow to cool for about 5 minutes.
4.
With the mixer on medium-low speed, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready. (Alternatively, you can mix in the eggs by hand. This just takes a bit longer. Mix each egg until completely absorbed before adding the next).
5.
Place batter in a pastry bag fitted with a large round tip or a zip top bag with the tip cut off.
6.
For the Creme:Whip cream by hand, in stand mixer with whisk attachment, or with a hand mixer until just starting to thicken.
7.
Add sugar and vanilla and continue whipping until soft to medium peaks form.
8.
Fill a pastry bag with the cream, and pipe into the bottom of the puffs until filled.

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