Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 28 cream puffs
Cream Puffs stuffed with raspberry filling, created from scratch. Master the art of making flaky, buttery Choux pastry dough, much like the kind you’d get in a bakery.
½ c. whole milk
8 tablespoons unsalted butter
½ c. water
1 teaspoon granulated sugar
4 eggs, (large), room temperature
¼ teaspoon salt
1 c. all-purpose flour, measured correctly
Cream Filling and Garnish:
4 tablespoons granulated sugar
1 teaspoon vanilla extract
2 c. heavy whipping cream, chilled
1 tablespoon powdered sugar, to garnish
28 raspberries, optional
How to make Cream Puffs
Step 1: Prepare the oven and preheat it to 425 degrees F. Using parchment paper or Silpat, line a rimmed baking sheet.
Step 2: Place ½ cup water, ½ cup milk, 8 Tbsp butter, 1 tsp sugar, and ¼ tsp salt in a medium saucepan. Stir and bring the mixture to a boil over medium heat. Once the mixture is just boiling, take it off the heat and whisk in 1 c. flour using a wooden spoon.
Step 3: Return the pan to the heat once the flour is blended and constantly stir for about 1 ½ to 2 minutes over medium heat to release the extra moisture and partly cook the flour. On the bottom of the pan, a thin film will form and a dough will form into a smooth ball.
Step 4: Into a large mixing bowl, place the dough. Using an electric mixer on medium speed, beat the dough for a minute to slightly cool the mixture. Then, add 4 eggs (one at a time), beating after each addition until blended. Beat for a minute more until you have a smooth dough and a thick ribbon forms when pulled up.
Step 5: To a piping bag fitted with a half-inch round tip, transfer the dough. Then, pipe 28 puffs about 1 ½-inch diameter and half-inch rounds each. Make sure to keep them about 1 inch apart to prevent making peaks. If any peaks appear, just dampen your fingertips and level them out.
Step 6: Place in the center of the preheated oven and bake for about 10 minutes. After 10 minutes, adjust the oven temperature to 325 degrees F and continue baking for another 20 to 22 minutes until the top is golden brown.
Step 7: To a wire rack, transfer the cream puffs to cool fully.
Step 8: Place 2 cups heavy cream, 4 Tbsp sugar, and 1 tsp vanilla extract in a large mixing bowl. Beat for about 2 minutes on medium-high speed until fluffy and stiff peaks. To a piping bag fitted with a large open star tip, transfer the mixture.
Step 9: Fill the cooled cream puffs with the cream. Either you pipe them into the puffs, pushing the pastry tip into the side and piping until the cream pushes back. Or simply cut the tops of the puffs. Using a pastry bag, pipe the cream. Into the center if desired, push a raspberry, then return the tops. Finally, dust with powdered sugar. Enjoy!
Stop piping, release any remaining pressure in the bag, and swiftly swirl the tip around the edge to avoid a peak.
Amount Per Serving: Calories 125, Calories from Fat 90, Fat 10g15%, Saturated Fat 6g38%, Cholesterol 55mg18%, Sodium 38mg2%, Potassium 34mg1%, Carbohydrates 6g2%, Sugar 2g2%, Protein 1g2%, Vitamin A 390IU8%, Vitamin C 0.7mg1%, Calcium 22mg2%, Iron 0.3mg2