Cream Puffs

Deliciously light and airy, these cream puffs are super simple to make and look amazing! You will not be able to just have one! Filled with whipped cream they make a simple, yet elegant dessert.

Cream puffs7

So initially I thought that making cream puffs would be beyond my skill level, was I wrong! These were super simple to make and are so good!! I will admit, I was quite proud of myself with how well these turned out! In this recipe the cream puffs are filled with whipping cream but you can also use vanilla pudding mix (or chocolate, maybe even butterscotch!) if you want something a bit different!

On the 11th day of Christmas 12 days eleven

Begin by bringing the water and butter to a rolling boil in a medium sauce pan.

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Turn the heat off but leave the sauce pan on the element (you need the heat for the next step but don’t want the element on). Add the four, sugar, and salt to the butter in the hot sauce pan. Stir immediately with a wooden spoon until a ball of dough has formed.Cream puffs2

Transfer the dough to your stand mixer with the dough attachment in place and allow to cool (about 15 to 20 minutes). Once the dough is cool, add the eggs one at a time. It is important that you add them one and a time as you want to whip air into the dough between each egg. Use a lower speed to beat in the egg until it is completely incorporated into the dough, I didn’t time it but allow to run for at least 3 – 4 minutes after each egg. The dough should look really sticky while you are beating in the eggs.Cream puffs3

Once you have added all the eggs, drop by tablespoons onto an ungreased cookie sheet. I like to use parchment paper to cover my cookie sheets.Cream puffs4 Bake for 25 minutes in preheated oven, until golden brown . Remove from oven IMMEDIATELY and prick with a toothpick to allow the steam to escape. If you notice any reside dough on the toothpick put the puffs back into the oven to cook a bit longer. If the toothpick comes out clean, prick all puffs.Cream puffs5

Once the puffs have cooled completely, cut the top off. To pipe in the filling I used a small ziplock bag. Spoon the filling into the bag, don’t seal the top, remove as much air as you can, then cut one of the corners off the bottom of the bag. Pipe in the filling and replace the top.Cream puffs6 Voila! Cream puffs!

Cream Puffs
Yields 20
Deliciously light and airy, these cream puffs are super simple to make and look amazing! You will not be able to just have one! Filled with whipped cream they make a simple, yet elegant dessert.
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Ingredients
  1. 1/2 cup butter
  2. 1 cup water
  3. 1/4 tsp salt
  4. 1 cup flour
  5. 1 tbsp sugar
  6. 3 eggs
Instructions
  1. Bring the water and butter to a rolling boil in a medium sauce pan. Turn the heat off but leave the sauce pan on the element.
  2. Add the four, sugar, and salt to the butter in the hot sauce pan. Stir immediately with a wooden spoon until a ball of dough has formed.
  3. Preheat oven to 425F
  4. Transfer the dough to your stand mixer and allow to cool. Once the dough is cool, add the eggs one at a time mixing well after each addition.
  5. Drop dough by tablespoon onto an ungreased cookie sheet.
  6. Remove from oven and IMMEDIATELY prick with a toothpick to allow the steam to escape. If you notice any reside dough on the toothpick put the puffs back into the oven to cook a bit longer. If the toothpick comes out clean, prick all puffs.
  7. Once the puffs have cooled completely, cut the top off. Pipe in the filling and replace the top.
Whipped Cream Filling
  1. In a stand mixer combine 1 cup whipping cream and 2 tbsp sugar and whip with a whisk attachment until soft peaks form.
Vanilla Pudding Filling
  1. In a bowl, mix together 1 (3.5 oz) package instant vanilla pudding and 1 1/2 milk. Cover and refrigerate until set.
Adapted from www.allrecipes.com
Adapted from www.allrecipes.com
Double The Recipe http://doubletherecipe.com/

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