If 9 year old Gianna can make cream puffs, so can you!
Ingredients for Choux Pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup (4-1/2 oz.) all-purpose flour
- 4 eggs (large), room temperature
Ingredients for Whipped Cream Filling:
1 cup heavy cream
2 tablespoons confectioners sugar
For the Choux pastry:
Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
In a Medium saucepan,
combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4
tsp salt. Bring just to a boil over medium heat then remove from heat
and stir in 1 cup flour all at once with a wooden spoon.
Once flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
Transfer dough to a large mixing bowl. Let dough rest on counter for 10 minutes to cool a little. Beat, using an electric mixer on medium speed, for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
Transfer the dough to a piping bag fitted with a 1/2″ round tip. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. No larger. Keep them 1″ apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.
Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
How to Make Whipped Cream:
- In a large mixing bowl, combine 1 cups heavy cream and 2 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
- Once cream puffs are completely cooled, fill them with cream. Use a piping tip to make a small hole in the side or bottom. Pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back.
Dust heavily with powdered sugar and serve.
