Homemade Cream Puffs with Filling (Print Version)
# Ingredients:
→ Choux Pastry
01 -
1/2 cup water
02 -
1/2 cup whole milk
03 -
8 tablespoons unsalted butter
04 -
1 teaspoon granulated sugar
05 -
1/4 teaspoon salt
06 -
1 cup all-purpose flour
07 -
4 large eggs, room temperature
→ Cream Filling and Garnish
08 -
2 cups heavy whipping cream, chilled
09 -
4 tablespoons granulated sugar
10 -
1 teaspoon vanilla extract
11 -
28 raspberries, optional
12 -
1 tablespoon powdered sugar, for garnish
# Instructions:
01 -
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a non-stick baking mat.
02 -
In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat, then remove from heat and stir in flour all at once using a wooden spoon. Mix until combined.
03 -
Return the mixture to medium heat and cook for 1 1/2 to 2 minutes, stirring constantly, to remove excess moisture and partially cook the flour. A thin film will form on the bottom of the saucepan.
04 -
Transfer the dough to a large mixing bowl and beat on medium speed for 1 minute. Gradually add eggs, one at a time, ensuring each is fully incorporated before adding the next. Continue mixing until the dough is smooth and forms a thick ribbon.
05 -
Transfer dough to a piping bag fitted with a 1/2-inch round tip. Pipe 28 rounds (1 1/2-inch diameter and 1/2-inch tall) with 1-inch spacing onto the prepared baking sheet. Smooth out any peaks with dampened fingertips.
06 -
Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 325°F (165°C) without opening the door. Bake an additional 20-22 minutes or until golden brown. Transfer to a wire rack to cool completely.
07 -
In a large mixing bowl, combine heavy cream, sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form, about 2 minutes. Transfer filling to a piping bag fitted with a large open star tip.
08 -
Once puffs are completely cooled, fill them with cream. Either pipe directly into the side of the puffs until full, or cut off the tops, pipe cream into the center, optionally add raspberries, and replace the tops. Dust with powdered sugar before serving.
# Notes:
01 -
To prevent peaks when piping, stop applying pressure before lifting the tip, and swirl the tip to eliminate sharp points.