CREAM PUFFS RECIPE

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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%

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...