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.
Cream Puffs Printer-Friendly Recipe
Puff (pate a choux) recipe from Martha Stewart; Whipped Cream from Spoonful of Sugar
Makes: 24-28 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)
2 cups heavy whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla
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!