Cream Puffs Recipe

• servings: 28 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

1/2 cup water

1/2 cup whole milk

8 Tbsp unsalted butter

1 tsp granulated sugar

1/4 tsp salt

1 cup all-purpose flour (measured correctly)

4 large eggs (room temperature)

2 cups heavy whipping cream (chilled)

4 Tbsp granulated sugar

1 tsp vanilla extract

28 raspberries (optional)

1 Tbsp powdered sugar (to garnish)

Directions

How to Make Cream Puffs:

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.

One 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 and 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. 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 Filling for Cream Puffs:

In a large mixing bowl, combine 2 cups heavy cream, 4 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. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.

Nutrition

• Calories: 125 kcal
• Total Fat: 10 g
• Saturated Fat: 6 g
• Cholesterol: 55 mg
• Sodium: 38 mg
• Total Carbohydrate: 6 g
• Total Sugars: 2 g
• Protein: 1 g