CREAM PUFFS

Cream puffs are a delicious, light, and airy pastry filled with a creamy filling, typically made with whipped cream, custard, or pastry cream. Here’s a simple recipe for making these delightful treats from scratch:

Ingredients:

For the Choux Pastry (Puff Shells):

• 1 cup water

• 1/2 cup unsalted butter (1 stick)

• 1 cup all-purpose flour

• 1/4 teaspoon salt

• 4 large eggs

For the Filling (Pastry Cream or Whipped Cream):

• Pastry Cream Option:

  • 1 1/2 cups milk

  • 1/2 cup sugar

  • 4 large egg yolks

  • 1 tablespoon cornstarch

  • 2 tablespoons unsalted butter

  • 1 teaspoon vanilla extract

• Whipped Cream Option:

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

For the Glaze (Optional):

• Powdered sugar (for dusting)

• Chocolate glaze (melted chocolate mixed with a little butter, optional)

Instructions:

1. Make the Choux Pastry:

• Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

• Cook the Dough: In a medium saucepan, combine the water and butter. Bring to a boil over medium-high heat, ensuring the butter melts completely. Once boiling, remove the pan from the heat and stir in the flour and salt all at once. Return the pan to low heat and stir continuously for about 1-2 minutes to cook the dough and remove any excess moisture.

• Add Eggs: Remove the dough from the heat and let it cool for 5 minutes. Add eggs one at a time, mixing vigorously after each addition until smooth and fully incorporated. The dough should be thick but smooth and glossy.

2. Pipe the Puffs:

• Shape the Puffs: Transfer the dough to a piping bag fitted with a round tip or use a plastic bag with the tip cut off. Pipe small mounds (about 1.5 inches wide) onto the prepared baking sheet, spacing them about 2 inches apart.

• Bake: Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and puffed up. Don’t open the oven door during the first 15 minutes to avoid deflation.

• Cool: Once baked, remove the cream puffs from the oven and let them cool on a wire rack.

3. Make the Filling:

• Pastry Cream Option: In a medium saucepan, heat the milk over medium heat until it’s hot but not boiling. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch. Gradually add the hot milk to the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and begins to boil. Remove from the heat, and stir in the butter and vanilla extract. Allow the pastry cream to cool to room temperature before filling the cream puffs.

• Whipped Cream Option: In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This should take about 3-5 minutes with an electric mixer.

4. Fill the Cream Puffs:

• Once the cream puffs are completely cool, use a small sharp knife to cut a slit in the side or bottom of each puff. Spoon or pipe the filling (whipped cream or pastry cream) into each puff.

5. Optional Glaze:

• If you’d like, you can drizzle melted chocolate or dust the top of each puff with powdered sugar for a beautiful finish.

6. Serve and Enjoy:

• Serve the cream puffs immediately or refrigerate them until ready to serve. They are best enjoyed fresh but can be stored in the fridge for a day or two.

These cream puffs are a treat for any occasion—light, fluffy, and decadent! Enjoy!