Delightful Cream Puffs Pastry (Print Version)
# Ingredients:
→ Choux Pastry
01 -
240 ml water
02 -
115 g unsalted butter
03 -
125 g all-purpose flour
04 -
1.25 g salt (1/4 teaspoon)
05 -
4 large eggs
06 -
5 ml vanilla extract
→ Whipped Cream Filling
07 -
240 ml heavy whipping cream
08 -
16 g powdered sugar (2 tablespoons)
09 -
5 ml vanilla extract
→ For Serving (Optional)
10 -
Powdered sugar for dusting
11 -
Chocolate ganache
# Instructions:
01 -
Preheat oven to 220°C and line a baking sheet with parchment paper.
02 -
Place water and unsalted butter in a medium saucepan over medium heat. Stir until butter is fully melted and bring the mixture to a boil. Remove from heat.
03 -
Add all-purpose flour and salt to the saucepan at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
04 -
Allow dough to cool for 5 minutes. Add eggs one at a time, beating thoroughly after each addition until mixture is smooth, glossy, and cohesive. Stir in vanilla extract.
05 -
Transfer the dough to a pastry bag or use two spoons to place 2.5 to 5 cm mounds on the prepared baking sheet, spacing each puff about 5 cm apart.
06 -
Bake for 20 to 25 minutes or until puffs are golden brown and well risen. Avoid opening the oven during baking.
07 -
Remove cream puffs from the oven and transfer to a wire rack. Let them cool completely.
08 -
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
09 -
Using a small knife, make a hole in the side of each cooled puff. Pipe whipped cream filling inside using a pastry bag.
10 -
Dust filled cream puffs with powdered sugar or drizzle with chocolate ganache. Serve promptly.
# Notes:
01 -
Ensure the choux pastry dough is fully cooled before adding eggs to prevent them from curdling.
02 -
Do not open the oven door during baking, as this can cause the cream puffs to collapse.