Cream Puffs Recipe

How to Make Cream Puffs:

• Preheat the 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 it to a boil over medium heat, then remove from heat and stir in 1 cup of flour all at once with a wooden spoon.
• Once the flour is incorporated, return it to medium heat, stirring constantly for 1 1/2 to 2 minutes to release excess moisture and partially cook the flour. A thin film will form on the bottom of the pan, and the dough will come together into a smooth ball.
• Transfer the dough to a large mixing bowl and beat it using an electric mixer on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, one at a time, allowing each to fully incorporate before adding the next. Beat for an additional minute until the 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 measuring 1 1/2” in diameter and 1/2” in height. Keep them 1″ apart and avoid creating peaks. If peaks form, simply wet your fingertips lightly with water and smooth them out.
• Bake at 425˚F for 10 minutes in the center of the oven. Without opening the oven, reduce the temperature to 325˚F and bake for an additional 20-22 minutes, or until they turn a beautiful golden brown. Transfer to a wire rack to cool completely.

How to Make Whipped Cream:

• In a large mixing bowl, combine 2 cups of heavy cream, 4 Tbsp sugar, and 1 tsp vanilla extract. Beat on medium-high speed until the cream turns fluffy with stiff peaks, which should take about 2 minutes. Transfer the whipped cream to a piping bag fitted with a large open star tip.
• Once the cream puffs are completely cooled, fill them with cream. You have two options: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until the cream pushes back, or (#2) cut off the tops of the puffs and pipe the cream inside using a pastry bag. If desired, place a raspberry in the center and cover with the tops. Dust with powdered sugar and serve.