Cream Puffs

I almost forgot how amazing cream puffs are. Almost. There’s just something magical about such simple and classic flavors. A light and airy pastry filled with homemade whipped cream, you just can’t go wrong with this beauty of a dessert.

070 053 086Cream Puffs            Printer-Friendly Recipe

Puff (pate a choux) recipe from Martha Stewart; Whipped Cream from Spoonful of Sugar
Makes: 24-28 puffs

Ingredients

Puffs

1/2 cup (1 stick) unsalted butter
1 cup water
1/2 teaspoon kosher salt
1 cup flour
5 Eggs (4 for pastry dough, 1 for egg wash)

Whipped Cream

2 cups heavy whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla

Directions

Preheat oven to 375 degrees. Line 2 baking sheets with nonstick baking liner, set aside.

In a medium saucepan set over medium heat, melt butter. Add water, salt, and sugar. Bring to a boil and then quickly stir in the flour with a wooden spoon. Stir until the mixture forms a film on the bottom of the pan, this happens fairly fast. Remove from heat and pour mixture into a bowl to cool for a few minutes.

After a few minutes, add 4 eggs, one at a time, stirring to combine completely after each addition. Transfer dough to a pastry bag and pipe out 1 1/2″ circles of dough on prepared baking sheets. Smooth the tops with a wet finger. Whisk the remaining egg with 1 tablespoon of water to make an egg wash. Brush egg wash over each pastry round. Bake in preheated oven for 30 minutes, rotating the pans halfway through. The puffs should be beautifully golden brown. Remove from oven and place pans on wire cooling racks.

While the puffs are cooling, prepare the whipped cream. Add the heavy whipping cream to a medium bowl. Use a hand mixer to blend until the cream starts to thicken. Drizzle in the sugar and vanilla. Continue mixing until stiff peaks form.

Transfer whipped cream to a pastry bag. Create an opening in the bottom of each puff and fill each with whipped cream. Sprinkle cream puffs with powdered sugar. It’s best to fill the puffs with cream & sprinkle with powdered sugar right before serving. Best if eaten within a day or two. Store any filled cream puffs in the fridge. Enjoy!

Melt butterin a saucepan over medium heat.

Melt butter in a saucepan over medium heat.

Add sugar, salt, and 1 cup of water. Bring to a boil.

Add sugar, salt, and 1 cup of water. Bring to a boil.

Quickly stir in the flour.

Quickly stir in the flour.

Stir until the mixture comes together and forms a film on the bottom of the pan.

Stir until the mixture comes together and forms a film on the bottom of the pan.

Remove from heat and pour mixture into a bowl to cool for a few minutes.

Remove from heat and pour mixture into a bowl to cool for a few minutes.

Stir in 4 eggs, one at a time. Stir well after each addition.

Stir in 4 eggs, one at a time. Stir well after each addition.

Ta-da!

Ta-da!

Place pastry dough in a pastry bag or a bag with an end snipped off. Form 1 1/2" round dough circles on lined baking sheets.

Place pastry dough in a pastry bag or a bag with an end snipped off. Form 1 1/2″ round dough circles on lined baking sheets.

Use a wet finger to smooth out the tops of the circles. Prepare egg wash.

Use a wet finger to smooth out the tops of the circles. Prepare egg wash.

Brush tops with egg wash. Bake at 375 degrees for about 30 minutes, rotating pans halfway through. The tops should be golden. Remove from oven and place pans on wire cooling racks.

Brush tops with egg wash. Bake at 375 degrees for about 30 minutes, rotating pans halfway through. The tops should be golden. Remove from oven and place pans on wire cooling racks.

Beautiful.

Beautiful.

Pour cream into bowl and mix until just thickened.

Pour cream into bowl and mix until just thickened.

Add sugar and vanilla.

Add sugar and vanilla.

Continue to mix until stiff peaks form.

Continue to mix until stiff peaks form.

Ready to pipe in the cream.

Ready to pipe in the cream.

With the whipped cream in a pastry bag or plastic bag, poke a hole in the bottom of the puff and stuff with whipped cream. Dust with powdered sugar before serving. Refrigerate any leftovers. Best is served within a day.

With the whipped cream in a pastry bag or plastic bag, poke a hole in the bottom of the puff and stuff with whipped cream. Dust with powdered sugar before serving. Refrigerate any leftovers. Best is served within a day.

044 049 062 075 064 076

2 thoughts on “Cream Puffs

  1. Oh Melissa!! Tell Quinn that Grandpa is on his way to Colorado…….cream puffs are one of his favorites!! He looked at the picture this morning and groaned……..’oh man!’ Wish we could come down and help you devour these beauties!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s