Classic Cream Puffs Recipe
Introduction
Looking to impress your guests with a delightful and indulgent dessert? Look no further than this classic cream puffs recipe. These light and airy pastries filled with creamy, vanilla-infused custard are sure to be a crowd-pleaser. Whether you’re hosting a dinner party or simply craving something sweet, this recipe is a must-try.
Ingredients
To make these delicious cream puffs, you’ll need the following ingredients:
– 1 cup water
– 1/2 cup unsalted butter
– 1 cup all-purpose flour
– 4 large eggs
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 2 teaspoons vanilla extract
– Powdered sugar, for dusting (optional)
Steps
Follow these simple steps to create your delicious cream puffs:
Step 1: Preheat the oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Prepare the dough
In a medium saucepan, bring the water and butter to a boil over medium heat. Once the butter has melted, reduce the heat to low and add the flour. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Step 3: Add eggs
Remove the saucepan from the heat and let it cool for a couple of minutes. Then, add the eggs one at a time, beating well after each addition. The dough should be smooth and shiny.
Step 4: Pipe the dough
Transfer the dough to a piping bag fitted with a large round tip. Pipe 1-inch mounds onto the prepared baking sheet, leaving some space between each puff.
Step 5: Bake
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the cream puffs are golden brown and puffed. Avoid opening the oven door during baking, as this may cause the puffs to deflate.
Step 6: Prepare the custard filling
In a medium saucepan, whisk together the milk, granulated sugar, cornstarch, and salt. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the vanilla extract.
Step 7: Fill the cream puffs
Once the cream puffs have cooled, carefully slice off the tops. Fill each puff with a generous amount of the custard filling using a spoon or a piping bag. Replace the tops.
Step 8: Serve
Dust the cream puffs with powdered sugar, if desired, and serve immediately. These delightful pastries are best enjoyed fresh.
Variations
If you want to get creative with your cream puffs, here are a few variations you can try:
– Chocolate Cream Puffs: Add cocoa powder to the dough and use chocolate custard filling.
– Fruit-Filled Cream Puffs: Fill the puffs with fresh berries or sliced fruits and top with whipped cream.
– Matcha Green Tea Cream Puffs: Add matcha green tea powder to the dough and fill with matcha-flavored custard.
Tips
For the best results, keep these tips in mind while making cream puffs:
– Use room temperature eggs to ensure the dough comes together smoothly.
– Pipe the dough onto the baking sheet in a circular motion to create a nice round shape.
– Make sure the custard filling is completely cooled before filling the cream puffs to prevent them from becoming soggy.
Conclusion
Indulge your taste buds with these classic cream puffs. With their delicate pastry shells and creamy vanilla custard filling, they are a true delight. Whether you’re a seasoned baker or just starting out, this recipe is a great way to impress your loved ones or add a touch of elegance to any occasion.
FAQs
Can I make the cream puffs ahead of time?
Yes, you can bake the cream puffs ahead of time and store them in an airtight container for up to 2 days. However, it’s best to fill them with the custard just before serving to maintain their texture.
Can I freeze the cream puffs?
Yes, you can freeze the baked cream puffs for up to 1 month. Thaw them at room temperature before filling and serving.
Can I use a different type of filling?
Absolutely! While the classic vanilla custard is delicious, you can experiment with different fillings such as whipped cream, chocolate ganache, or even savory fillings like chicken salad or herbed cream cheese.
