Recipe: Appetizing Cream Puffs

Cream Puffs. These easy Cream Puffs are made from scratch, and taste SO delicious freshly baked from the oven. A simple choux pastry dough is mixed together, then baked and filled with a vanilla pastry cream! Homemade cream puffs will wow your guests, but they are so easy to make, especially if you fill them with instant vanilla pudding.

Today I'm showing you exactly how to make them completely from scratch in the comfort of your own kitchen. And guess what: It's not even that hard! Once the cream puffs have cooled, slice each cream puff shell in half. You can cook Cream Puffs using 14 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Cream Puffs

1. You need of Choux pastry.
2. It's 1/4 cup of unsalted butter.
3. Prepare 1/2 cup of water.
4. You need 1/2 teaspoon of salt.
5. Prepare 1 teaspoon of sugar.
6. Prepare 1/2 cup of + 1 tablespoon flour.
7. You need 2 of eggs.
8. It's of Filling.
9. You need 1 cup of chilled, heavy whipping cream.
10. Prepare 1/2 cup of powdered sugar.
11. It's of Optional Toppings.
12. It's of Melted chocolate.
13. It's of Powdered sugar for dusting.
14. You need of Sliced strawberries.

Pipe the whipped cream Use a sieve to dust cream puffs lightly with remaining powdered sugar. Cream Puffs begin with a baked shell of choux pastry. Choux pastry or pate choux is an unusual pastry in that it is first cooked on the stove and then baked in the oven. The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere.

Cream Puffs step by step

1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Place a metal or glass bowl, along with your whisks into the freezer for your whipped cream.
4. Choux Pastry: Over medium heat in a saucepan, melt butter.
5. Add in water, sugar & salt, then bring to a boil.
6. Once boiling, remove from heat & stir in flour with a wooden spoon or rubber spatula - it should eventually form a ball.
7. Set aside & let this cool for about 7 minutes.
8. In a small bowl, beat the eggs.
9. Add this to the dough then stir together till mixture is thick & shiny.
10. Put batter into a piping bag or sturdy ziploc bag; snip the tip/corner off.
11. On a parchment paper lined baking sheet, pipe 2 inch mounded circles, one inch apart. *To get rid of any peaks, dip your finger into water & slightly press down onto your piped batter*.
12. Bake at 400° for 20 to 22 minutes. Let cool..
13. Filling: Add your chilled, heavy whipping cream to the bowl & powdered sugar.
14. Whip this until stiff peaks form, it takes a bit but is worth the effort.
15. Assembly: After the choux buns are cooled, slice them in half, horizontally.
16. Either pipe or spoon in the whipped cream onto the bottom half of the bun; additionally, add on the strawberries at this point.
17. Place on the top, and drizzle on the melted chocolate or dust with powdered sugar.
18. ENJOY~.

The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous. As I was sitting at my kitchen table eating one yesterday, I actually These cream puffs are the ultimate pastry-case dessert to make at home. Gingerbread Cream Puffs with White Chocolate Chantilly —. I have been waiting ALL YEAR for this month. I talked about how excited I was for Christmas back in August.

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