Crunchy Cream Puffs

Crunchy Cream Puffs


For the Choux Pastry:

1 cup water
1/2 cup (1 stick) unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
For the Cream Filling:

1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

For the Choux Pastry:

1️⃣ Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2️⃣ In a medium saucepan, bring water, butter, sugar, and salt to a boil over medium heat.

3️⃣ Add flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

4️⃣ Remove from heat and let it cool slightly for about 5 minutes.

5️⃣ Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.

6️⃣ Transfer the dough to a piping bag fitted with a large round tip. Pipe the dough onto the prepared baking sheet in small mounds, leaving space between each mound for expansion.

7️⃣ Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 20-25 minutes, or until the puffs are golden brown and crisp.

8️⃣ Remove from the oven and let them cool completely on a wire rack.

For the Cream Filling:

1️⃣ In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

2️⃣ Transfer the whipped cream to a piping bag fitted with a small round tip.

3️⃣ Once the cream puffs are completely cooled, use a knife to make a small slit in the side of each puff.

4️⃣ Pipe the whipped cream filling into each puff until they are full and puffed.

5️⃣ Serve immediately, or refrigerate until ready to serve.

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