12 cream puffs
1 hour 30 minutes
Easy to make at home, these delicate cream puffs come together with a soft, flaky choux pastry, a simple whipped cream filling, and a dusting of powdered sugar.
Choux Pastry ‣ 1/2 cup whole milk ‣ 1/4 cup unsalted butter ‣ 1 1/2 teaspoons granulated sugar ‣ 1/8 teaspoon salt ‣ 1/2 cup all-purpose flour ‣ 4 large egg, room temperature Whipped Cream and Toppings ‣ 2 cup heavy whipping cream, very cold ‣ 1 teaspoon vanilla extract ‣ 3 tablespoon granulated sugar ‣ powdered sugar, for topping, optional
To begin to choux pastry, start by adding milk, butter, sugar, and salt to a medium saucepan. Let the butter melt and bring to a boil.
While stirring vigorously with a wooden spoon, pour in the four until the batter starts to appear dry and doesn’t cling to the pan or the spoon. Transfer the batter to another bowl to cool, stirring occasionally to help release heat.
Using a mixer, add the warm dough and one egg. Mix until the batter is smooth, then add another egg. Repeat this step until all of the eggs have been mixed in and the dough easily sticks up from a spoon without sagging.
Add the dough to a pastry bag, then pipe the dough onto a baking sheet lined with parchment paper. Once all 12 of the mounds have been formed, sprinkle water over the dough and parchment paper. Once done, bake!
Transfer pastries to a wire cooling rack and gently pierce with a toothpick to assist with cooling. Allow the pastries to cool completely before decorating.
When ready to decorate, prepare the whipped cream. Whip together the heavy whipping cream and vanilla until bubbles start to form. Add some sugar to the bowl, then mix until thoroughly absorbed. Repeat this step a few times until all the sugar has been used and the consistency is thick and creamy. Add the finished whipped cream to a pastry bag with a decorative tip.
Slice the cooled choux pastries in half, then pipe the whipped cream onto one side. Top with the other half of the pastry and dust with powdered sugar.