Cream Puffs

Cream Puffs

Cream Puff Pastry:
2/3 cup water
1/3 cup unsalted butter
2/3 cup all-purpose flour
1/8 teaspoon salt
3 jumbo eggs or 4 large

Cream Filling:
2 Cups Heavy Whipping Cream
1/8 Cup powder sugar

2 1/2 sheet pans with silpat mats, parchment paper or ungreased cookie sheets

Preheat oven 400 degrees:

Combine water and butter in a medium sauce pan and bring to a boil over medium heat. When the water and butter start to boil add the flour and salt at once stirring until the mixture pulls away for the sides of pan, it will for a ball all in one mass. Remove pan from heat then let cool for 4 minutes. While the batter is cooling crack your eggs into a small bowl. After the cooling period add one egg at a time am with a wooden spoon mix until each egg is completely incorporated in to the batter. Mix in each egg in the same way being sure each time that you have mix the egg in to the batter. Your batter should be smooth and is ready to use. With an ice cream scoop or 2 spoons scoop 1/2 cup size amount of the batter onto your prepared baking sheets and space 3 inches apart. Bake for
30 to 35 minutes the puffs will be golden brown place sheets on wire rack and cool completely.

Cream Puffs just out of the oven.
While your puffs are cooling whip up your cream. Place the cream and powder sugar into the bowl of a mixer or a mixer bowl and whip on high-speed this only takes a few minutes and soft peaks will start to form. stop your mixer and lift the whisk if the peaks hold firm the cream is ready. Cut the tops of the cream puff about 1/4 of the way down. If you like you can scoop out the center of the puff that is soft this will keep your pasty crisp if you are going to serve later. Or I just leave it in and fill mine with cream they never last long enough to worry about getting soft. dust with powder sugar and enjoy.DSC_0709


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