Cream puff recipe

CREAM PUFFS - BASIC CHOUX PASTRY

Also known as Choux Pastry, these light and airy cream puffs are hollow inside and can be filled with fresh whipped cream, chocolate whipped cream or custard. Sprinkle with a bit of confectioners' sugar, and they're ready for a party!  

Basic Choux Pastry

Profiteroles, eclairs and cream puffs are all made with the same "Choux Pastry" (pronounced "shoo"). This versatile pastry dough contains just 4 simple ingredients - flour, butter, water and eggs - and yet it's the base for so many different applications. Since it contains no sugar, it is also versatile enough for savory dishes and hor d'oeuvres. Light and airy and hollow inside, it can be baked into most any shape you need.

Basic Choux Pastry Recipe

• 2 cups water
• 1/2 pound (1 cup) butter
• 1/8 tsp salt
• 2 cups King Arthur unbleached white flour
• 7 large eggs

How to Make Cream Puffs

• Preheat oven to 400 degrees. Line baking pans with parchment paper, spray with vegetable spray.
• Bring water, butter and salt to a boil in a large saucepan. Turn heat to medium. Add flour all at once and stir.
• Turn heat to low, and stir constantly with a wooden spoon for approximately 3-4 minutes, or until the choux pastry dough forms a ball and leaves the sides of the pan. This is an important step as it dries the mixture out before the eggs are added. It needs to be beaten while being cooked.
• Place hot dough into the bowl of a high speed mixer. Using the paddle attachment, beat for 2-3 minutes on low speed. This allows it to cool down while mixing.
• Turn mixer down to medium speed, and add eggs one at a time, beating after each egg. The eggs need to be beaten into the mixture completely before the next egg is added. Do not rush this step. The choux pastry dough is ready when it forms together and comes away from the bowl. This could take up to a total of 10 minutes.
• Spoon pastry into large pastry bag fitted with a large round tip to make eclairs.
• To make cream puffs, use small, medium or large cookie scoops, leaving a few inches between.
• Bake for 25-35 minutes or until the outside is golden brown, crisp and dry, and they sound hollow inside. If taken out too early, they will collapse. They may need more or less time in the oven.
• Cool completely before filling. Store unfilled cream puffs in a sealed container. These freeze well, making it easy to pop out a few when you need them.

Fresh Whipped Cream Recipe

• 2 cups heavy cream
• 1/2 cup confectioners' sugar
• 1 teaspoon pure vanilla extract

How To Make Whipped Cream

• Whip heavy whipping cream until semi stiff.
• Add powdered sugar and vanilla and whip until stiff. Do not over whip cream.
• Refrigerate until ready to fill cream puffs.

Cocoa Whipped Cream: Follow whipped cream directions above, and add 3 Tbsp cocoa with the confectioners' sugar and vanilla.

Filling the Cream Puffs

• Poke a hole in the side of puffs for cream and mousse fillings. Fill them with a pastry bag fitted with a star or round tip appropriate for the size of the puff.
• Sift confectioners' sugar over cream puffs.
• Refrigerate until ready to eat.