Cream Puffs
Delicate, airy, and filled with luscious cream, these classic cream puffs are a dessert lover’s dream. Perfect for special occasions or simply indulging your sweet tooth.
Ingredients:
For the Choux Pastry:
1/2 cup (115g) unsalted butter
1 cup (240ml) water
1/4 tsp salt
1 tbsp granulated sugar
1 cup (125g) all-purpose flour
4 large eggs
For the Filling:
1 1/2 cups (360ml) heavy cream
3 tbsp powdered sugar
1 tsp vanilla extract
Optional Topping:
Powdered sugar, for dusting
Chocolate ganache (optional): 1/2 cup (120ml) heavy cream + 1 cup (175g) semi-sweet chocolate chips
Instructions:
1. Make the Choux Pastry:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine butter, water, salt, and sugar. Heat over medium heat until the butter melts and the mixture begins to boil.
Reduce heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan (about 2 minutes).
Remove from heat and let cool for 5 minutes.
Add eggs one at a time, mixing thoroughly after each addition. The dough should be smooth, glossy, and thick.
2. Shape and Bake:
Using a spoon or piping bag with a large round tip, drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20-25 minutes, or until puffed and golden brown. Do not open the oven during baking.
Remove from oven and pierce each puff with a toothpick to release steam. Let cool completely on a wire rack.
3. Prepare the Filling:
In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with a small round or star tip.
4. Fill the Cream Puffs:
Slice each puff in half horizontally or make a small hole in the bottom.
Pipe whipped cream into each puff until filled.
5. Optional Topping:
Dust with powdered sugar for a classic look.
For a chocolate