Read...
This recipe is so good! Like the other review said, it was a bit hard to stir in the 4 eggs, but over all, very pleased with how well it turned out! The shell was not flaky at all which is great, and its also nice and fluffy :) It took me about 20-21 mins in the oven and there was no sticking to the pan at all or any unbaked in the middle, the middle was hollow. Perfect cute little dessert. The reason I put 4 stars instead of 5 was because the pudding/filling didn't turn out as good as i wanted it to. It was also a little time consuming as well. But so glad I found this recipe I will definitely be using it again during the holidays!
Ingredients:
For the Cream Puff Dough
Ingredients:
For the Cream Puff Dough
1/2 cup butter
1 cup water
1 tablespoon granulated sugar
1 cup all-purpose flour
4 large eggs
2 tablespoons powdered sugar (for dusting)
For the Cream Filling
1 1/3 cups heavy cream (well chilled)
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 375 degrees.
In a 3- to 4-quart pan, combine butter, water, and sugar. Over high heat, bring to a boil and then add the flour all at once and stir quickly until the dough comes together, forming a ball. Remove the pan from the heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
Add the dough to the bowl of an electric mixer, and add eggs one at a time, mixing in between each addition until dough is smooth. Be careful not to mix more than necessary.
Scoop the dough into a pastry bag or gallon size Ziploc bag. Cut off 1/2 inch of the corner and attach a large piping tip if you have one. Pipe 24 mounds of dough (about 1 inch around) onto a parchment or Silpat lined baking sheet.
Bake for 25 minutes, and then use a wooden skewer to poke a couple of holes in the sides of each puff. This will allow the steam to escape so the cream puff can properly dry out and bake on the inside. Bake 5-8 more minutes. They should be golden brown and hollow sounding when tapped.
Transfer the puffs to a cooling rack and cool completely before filling with cream. Dust with powdered sugar just before serving.
For the Cream Filling
Add the heavy cream, powdered sugar, and vanilla extract to the bowl of an electric mixer. With the whisk attachment, whip the cream on low speed until slightly thickened, and then gradually increase the speed to high. Whisk until stiff peaks form, and then spoon the cream into a pastry bag or Zip-loc bag and attach a filling tip. If you do not have a filling tip, you can cut off the top of each cream puff and spoon the filling into each cream puff.
1 cup water
1 tablespoon granulated sugar
1 cup all-purpose flour
4 large eggs
2 tablespoons powdered sugar (for dusting)
For the Cream Filling
1 1/3 cups heavy cream (well chilled)
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 375 degrees.
In a 3- to 4-quart pan, combine butter, water, and sugar. Over high heat, bring to a boil and then add the flour all at once and stir quickly until the dough comes together, forming a ball. Remove the pan from the heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
Add the dough to the bowl of an electric mixer, and add eggs one at a time, mixing in between each addition until dough is smooth. Be careful not to mix more than necessary.
Scoop the dough into a pastry bag or gallon size Ziploc bag. Cut off 1/2 inch of the corner and attach a large piping tip if you have one. Pipe 24 mounds of dough (about 1 inch around) onto a parchment or Silpat lined baking sheet.
Bake for 25 minutes, and then use a wooden skewer to poke a couple of holes in the sides of each puff. This will allow the steam to escape so the cream puff can properly dry out and bake on the inside. Bake 5-8 more minutes. They should be golden brown and hollow sounding when tapped.
Transfer the puffs to a cooling rack and cool completely before filling with cream. Dust with powdered sugar just before serving.
For the Cream Filling
Add the heavy cream, powdered sugar, and vanilla extract to the bowl of an electric mixer. With the whisk attachment, whip the cream on low speed until slightly thickened, and then gradually increase the speed to high. Whisk until stiff peaks form, and then spoon the cream into a pastry bag or Zip-loc bag and attach a filling tip. If you do not have a filling tip, you can cut off the top of each cream puff and spoon the filling into each cream puff.
==========================================================================
