:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/BoMTaIPnw5JFu1s8yfcL/d883b2a7c554cab2f191685347e0c8.png "Simple Homemade Classic Cream Puffs")
Simple Homemade Classic Cream Puffs
These classic, airy cream puffs are the perfect treat for any occasion. Filled with sweet whipped cream and dusted with powdered sugar, it's hard to eat just one. The light, crisp, hollow shells are perfect to fill with sweet or savory fillings.
Ingredients
- 1⁄2 Cup water
- 1⁄2 Cup whole milk
- 1 stick unsalted butter
- 1⁄2 teaspoon salt
- 1 Cup all-purpose flour
- 4 large eggs
- 2 cups heavy cream
- 1⁄4 Cup crystal sugar
- 1 teaspoon pure vanilla extract
- Powdered sugar, for dusting
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Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large saucepan over medium-high heat, combine the water, milk, butter, and salt. Bring to a rolling boil.
Once boiling, add the flour all at once, stirring constantly until the dough pulls away from the sides of the pot and forms a ball, around 1 minute.
Remove from the heat and let the dough cool for 5 minutes.
Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. The dough should be glossy and smooth.
Spoon or pipe dollops of dough (about 2 inches in diameter) onto the prepared baking sheet.
Bake until the cream puffs rise and are golden brown, about 25 minutes.
Let cool completely on a wire rack.
For the filling, whip the heavy cream, granulated sugar, and vanilla extract together until soft peaks form.
Cut the tops off the cooled cream puffs, spoon or pipe the cream into them, and then replace the tops.
Dust with powdered sugar before serving.
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TammersSimple Homemade Classic Cream Puffs
These classic, airy cream puffs are the perfect treat for any occasion. Filled with sweet whipped cream and dusted with powdered sugar, it's hard to eat just one. The light, crisp, hollow shells are perfect to fill with sweet or savory fillings.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large saucepan over medium-high heat, combine the water, milk, butter, and salt. Bring to a rolling boil.
Once boiling, add the flour all at once, stirring constantly until the dough pulls away from the sides of the pot and forms a ball, around 1 minute.
Remove from the heat and let the dough cool for 5 minutes.
Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. The dough should be glossy and smooth.
Spoon or pipe dollops of dough (about 2 inches in diameter) onto the prepared baking sheet.
Bake until the cream puffs rise and are golden brown, about 25 minutes.
Let cool completely on a wire rack.
For the filling, whip the heavy cream, granulated sugar, and vanilla extract together until soft peaks form.
Cut the tops off the cooled cream puffs, spoon or pipe the cream into them, and then replace the tops.
Dust with powdered sugar before serving.
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