Classic Cream Puff
This classic cream puff recipe is a simple and delicious dessert! Pastry puffs filled with fresh whipped cream. A definite favorite of the family. The difference between profiteroles and cream puffs is that profiteroles are frozen, whereas in latter is not. They all may be filled and topped the same way. When making profiteroles, after they are cool from baking, fill with whipped or pastry cream, or even ice cream, then freeze.
While experienced bakers may know this as "common knowledge," a lot of new bakers may not. I made about 24 cream puffs from this recipe and the filling makes enough for you to generously stuff each one. No skimping allowed on the filling because it is THE BEST! This time I filled my shells with whipped cream using a spoon but usually I pipe it with a pastry bag. Either way they will look pretty. A nice dusting of powdered sugar finished them off, too! Try these out and see just how simple it is to conquer the cream puff!!!
INGREDIENTS
1 cup all-purpose flour
3 1/2 ounces or 100 ml milk
3 1/2 ounces or 100 ml water
2 teaspoons sugar
1/2 teaspoon salt
5 1/2 tbsp / 80gms cold unsalted butter
4 eggs
Filling
2 cups heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
Fresh strawberries, cut into slices
INSTRUCTIONS
In a saucepan bring the milk, water, sugar, salt and butter to a boil.
Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.
Return the saucepan over low heat and while stirring cook for 1 minute or 2 minutes to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter which still holds its shape.
Fit a pastry bag with a large 1/2 inch round tip and pipe the dough into 1 1 1/2 inch circles on a parchment paper lined baking sheet.
Preheat oven to 350 degrees.. Bake for 25 to 30 minutes or until browned and puffed.
Prick each with a skewer to release steam and allow to cool on a wire rack.
In a large bowl whip the cream with an electric mixer until it forms stiff peaks. Add powdered sugar and vanilla extract and mix to combine.
Split the cream puffs in half and fill them with cream mixture and strawberry slices. Dust with powdered sugar and serve.
