Cream Puffs With Basic Cream Chantilly
Ingredients
For Cream Puffs:
- 1 cup water
- 1/2 cup unsalted butter cut into cubes
- 2 Tbsp. white sugar
- 1/2 tsp. salt
- 1 cup all-purpose flour
- 4 large eggs
- For Crème Chantilly:
- 1 1/2 cups heavy cream- cold
- 3 tablespoon powdered sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 425° F, place the wire rack in center of the oven, and line a pan with parchment paper.
- Combine water, butter, sugar and salt in a medium saucepan over medium high heat and bring to boil, stirring occasionally with a wooden spoon.
- Add flour (all at once) and stirring constantly and vigourously cook until mixture clears the sides of the pan and forms a ball around a spoon in the middle (2-3 minutes).
- Remove from heat and allow to cool for about 5 minutes, than add eggs (one at a time) and stir quickly and vigourously, until the each egg is combined before you add next egg. When you add all eggs stir more until the batter become smooth and shiny.
- Transfer batter to piping bag and pipe onto prepared pan, leaving about 2 inches between each one.
- Place the baking sheet in the oven and turn the heat up to 450F, bake for 10 minutes then drop the heat down to 350F and bake for 10-15 minutes until the puffs become golden brown and set.
- Do not open the oven while they’re cooking!!!
- Remove to a cooling rack to cool completely.
- Mix heavy cream until just starting to thicken, than add powder sugar and vanilla and continue mixing until soft to medium peaks form.
- Transfer the cream to a pastry bag and pipe the filling into each puffs.
- Sprinkled with powder sugar.
Original recipe: Omgchocolatedesserts
Sorry to make you click a link for the recipe, but know I’m grateful for you.
