CREAM PUFFS

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Cream Puffs image

Provided by Dorie Greenspan

Categories     Milk/Cream     Dessert     Bake     Easter     Mother's Day     Shower     Pastry     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 16 servings

Number Of Ingredients 10

1/2 cup whole milk
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1 teaspoon plus 2 tablespoons sugar
1 teaspoon kosher salt
1 cup all-purpose flour
6 large eggs
2 1/2 cups heavy cream
Powdered sugar (for dusting)
Special Equipment
Two pastry bag tips, 1/2" and 1/2" open star

Steps:

  • Line 2 baking sheets with parchment paper. Fit 1 large pastry bag (or a plastic freezer bag with 1/2" cut from one bottom corner) with plain 1/2" tip.
  • Bring milk, butter, 1 teaspoon sugar, salt, and 1/2 cup water to a boil in a medium saucepan over medium heat, stirring occasionally. Add flour all at once; reduce heat to medium-low. Stir vigorously with a wooden spoon until a dough forms and pulls away from sides of pan, 1-2 minutes. Continue beating vigorously until a thin dry film forms on bottom and sides of pot, about 1 minute. Transfer to a bowl.
  • Add 1 egg and stir vigorously with wooden spoon until egg is incorporated and dough looks dry again, about 2 minutes. Repeat with 4 more eggs, adding one at a time and stirring vigorously to incorporate before adding the next. Dough should be smooth, shiny, and thickened.
  • Spoon dough into prepared pastry bag; pipe out 2 1/2"-diameter rounds on prepared sheets, leaving 2" between rounds. DO AHEAD: Freeze the piped dough rounds on the baking sheets, then transfer to resealable plastic bags and freeze for up to 1 month. Place on parchment paper-lined baking sheets, spacing apart (do not defrost) before continuing with recipe.
  • Arrange racks in upper and middle thirds of oven and preheat to 450°F. Whisk remaining egg with 2 teaspoons water and brush dough rounds all over with egg wash.
  • Transfer baking sheets to oven; turn oven off. After 10 minutes, heat oven to 350°F and bake for 10 minutes. Rotate pans front to back and top to bottom; continue baking until deep golden brown all over, about 10 minutes longer (puffs will deflate if removed from oven before fully baked). Transfer puffs to a wire rack and let cool completely.
  • Using a serrated knife, gently slice the top quarter off each puff; transfer tops to a plate. With your finger, gently push down the soft film of cooked dough inside each puff.
  • Prepare a second pastry bag (or freezer bag) with 1/2" open-star tip. Beat heavy cream and remaining 2 tablespoons sugar in a large bowl until soft peaks form. Spoon whipped cream into prepared pastry bag. Fill each puff with cream, finishing with a generous ring of cream on top. Dust tops of cream puffs with powdered sugar; place atop puffs.

Amaz Ali
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Overall, I thought this was a good recipe. The cream puffs were tasty and relatively easy to make. I would recommend this recipe to others.


Rodney Sylvester
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The cream puffs didn't turn out as I expected. They were a bit too dense and the filling was too runny. I think I'll try a different recipe next time.


Nafiza
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These cream puffs were a bit bland for my taste. I think I'll try adding some flavoring to the dough next time, like vanilla extract or cinnamon.


Faiz Bangash
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The cream puffs were delicious, but I found the dough to be a bit too thick. I think I'll try making them again with a thinner dough next time.


phindile mahlangu
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These cream puffs were a bit more work than I expected, but they were worth it. They were a huge hit with my family and friends.


Benjamin Gorman
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I was a bit skeptical about making cream puffs at home, but I'm so glad I tried this recipe. They were surprisingly easy to make and they tasted amazing. I'll definitely be making these again.


Khan Ghabizai
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I've made cream puffs before, but this recipe was by far the easiest to follow. The instructions were clear and concise, and the puffs turned out beautifully.


Angela Owens
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These cream puffs were a delightful treat! They were light and airy, with a creamy, custardy filling. I followed the recipe exactly and they turned out perfectly.


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