Cream Puffs Recipe
Cream puffs, or "choux à la crème" in French, have delighted pastry lovers since the 16th century. Originating in France, they were introduced to the world by Catherine de Medici's pastry chef.
Equipment
- Saucepan
- Wooden spoon
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Pastry bag (optional)
- Whisk
Ingredients
Pastry Shell:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
Cream Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the Pastry Dough
- Heat Water and Butter: In a medium saucepan, combine 1 cup of water and 1/2 cup of unsalted butter. Heat over medium-high heat until the butter melts and the mixture starts to boil.
- Add Flour and Salt: Remove the saucepan from heat and quickly stir in 1 cup of all-purpose flour and 1/4 teaspoon of salt until the mixture forms a ball.
- Cool the Dough: Let the dough cool for about 5 minutes.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Step 2: Bake the Pastry Shells
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Shape the Dough: Drop tablespoon-sized mounds of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake: Bake for 20-25 minutes or until the puffs are golden brown and hollow-sounding when tapped.
- Cool: Remove from the oven and let cool on a wire rack.
Step 3: Prepare the Cream Filling
- Whip the Cream: In a mixing bowl, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
- Fill the Puffs: Once the pastry shells have cooled, cut them in half horizontally and fill them with the whipped cream. Alternatively, use a pastry bag to pipe the cream into the puffs.