Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 28 Servings
You will surely love these heavenly Cream Puffs! Try it the next time you want to serve snacks. Enjoy!
Ingredients:
Ingredients for Choux Pastry:
1/2 c water
1/2 c whole milk
8 tablespoons unsalted butter
1 teaspoon granulated sugar
1/4 teaspoon salt
1 c all-purpose flour measured correctly
4 Eggs (large), room temperature
Ingredients for Cream Filling and Garnish:
2 c heavy whipping cream chilled
4 tablespoons granulated sugar
1 teaspoon vanilla extract
28 raspberries optional
1 tablespoon powdered sugar to garnish
Directions:
Step 1: Prepare the oven and preheat to 220 degrees C or 425 degrees F.
Step 2: Line with parchment paper a baking sheet.
Step 3: Place a medium saucepan on the stove. Add the milk, water, butter, salt, and sugar. Turn the heat to medium and allow the mixture to boil.
Step 4: Add 1 cup of flour and stir until well combined.
Step 5: Stir for about 2 minutes or until smooth ball forms.
Step 6: Put the dough into a large mixing bowl and beat for about a minute.
Step 7: Add eggs gradually and beat every addition.
Step 8: Transfer the mixture into a piping bag. Pipe 28 puffs out of the dough.
Step 9: Place them inside the preheated oven and bake for about 10 minutes or until done.
Step 10: Turn the heat down to 325 degrees F and bake for another 20 minutes or until done.
Step 11: Remove from the oven and allow them to cool on a wire rack.
To Make Whipped Cream:
Step 1: Add heavy cream, vanilla extract, and sugar into a large mixing bowl. Beat until stiff peaks form for about 2 minutes.
Step 2: Move the mixture into a piping bag.
Step 3: Fill each cooled cream puff with cream.
Step 4: Sprinkle powdered sugar over each puff.
Step 5: Serve and enjoy!
Nutrition Facts:
Calories 125 | Calories from Fat 90 | Fat 10g 15% | Saturated Fat 6g 38% | Cholesterol 55mg 18% | Sodium 38mg 2% | Potassium 34mg 1% | Carbohydrates 6g 2% | Sugar 2g 2% | Protein 1g 2% | Vitamin A 390IU 8% | Vitamin C 0.7mg 1% | Calcium 22mg 2% | Iron 0.3mg 2%