French Cream Puffs
A classic French dessert consisting of light and airy choux pastry filled with a rich velvety cream.
Ingredients
- ●2 cups (250g) Choux Pastry
- ●1/2 cup (115g) Unsalted Butter
- ●1 cup (200g) Granulated Sugar
- ●4 Large Eggs
- ●1 cup (240ml) Heavy Cream
- ●1 tsp Vanilla Extract
- ●1 cup (200g) Powdered Sugar
Instructions
- 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a medium saucepan, combine the butter, sugar, and 1 cup (240ml) of water.
- 3
Bring the mixture to a boil over medium heat, then reduce the heat to low.
- 4
Add the flour and cook, stirring constantly, for 2 minutes.
- 5
Remove the saucepan from the heat and let cool for 5 minutes.
- 6
Add the eggs one at a time, beating well after each addition.
- 7
Transfer the dough to a piping bag fitted with a large round tip.
- 8
Pipe small balls of dough onto the prepared baking sheet.
- 9
Bake for 15-20 minutes, or until the puffs are golden brown.
- 10
Allow the puffs to cool completely.
- 11
To make the cream, whip the heavy cream until stiff peaks form.
- 12
Add the vanilla extract and powdered sugar, and whip until combined.
- 13
Split the cooled puffs in half horizontally using a serrated knife.
- 14
Spoon the cream into the puffs and top with the other half of the puff.
- 15
Serve immediately.