Printable Recipe - cream puffs

Heavenly Cream Puffs

Cream puffs are delightful, airy pastries that are sure to captivate the palate of any dessert enthusiast. These delectable treats consist of light and airy choux pastry, which is baked to golden perfection and then filled with a generous dollop of luscious, velvety cream. The delicate pastry shell provides a lovely contrast to the sumptuous cream filling, creating a perfect balance of textures and flavors in each delightful bite. Whether dusted with a light sprinkling of powdered sugar or drizzled with a decadent chocolate glaze, cream puffs are a versatile and elegant dessert that can be customized to suit any occasion. These delightful pastries are a popular choice for special occasions, celebrations, and tea time, and their irresistibly light and creamy nature makes them a beloved treat for dessert lovers of all ages.

RECIPE​

Ingredient
Pastry:

• 1/2 CUP SALTED BUTTER
  
• 1 TSP. SUGAR (optional)
  
• 1/4 TSP. SALT
  
• 1 CUP ALL-PURPOSE FLOUR (WHITE LILY)
  
• 1 CUP WATER or (1/2 CUP EA. MILK & WATER)
  
• 4 LARGE EGGS 

Cream:

• 1-3.4 OZ. INSTANT VANILLA PUDDING
  
• 1 CUP MILK
  
• 2 CUPS WHIPPING CREAM. 

Pastry:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
   
2. In a medium saucepan over medium-high heat, melt butter, then add sugar, salt, and water.
   
3. Bring to a boil and quickly sift in flour, mix with a wooden spoon. Continue to stir until a film forms on the bottom of the pan. Remove from heat and let cool for 6 minutes. Add 4 eggs, one at a time, stirring vigorously to incorporate the egg after each addition entirely. I used a hand mixer.
   
4. Prepare egg wash: Whisk 1 egg & 1 tbsp. water Using a large tablespoon or 1/4 cup scoop, place each puff 2” apart on a lined baking sheet.
   
5. Brush with egg wash and bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Fill with the pastry cream recipe.

Cream:​ Add milk to the pudding mix and stir. Whisk in 2 cups of whipping cream until stiff peaks form.

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