There are truly so many wonderful things you can make with a good cream puff, both sweet and savory. I’m so glad I had the perfect occasion to make them for.
YIELD: 24 cream puffs
FOR THE CREAM PUFF DOUGH (PÂTE À CHOUX)
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
- 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.
- Visit Classic Cream Puffs @ lovelylittlekitchen.com for next step.