Tuesday, November 6, 2018

How to Make Cream Puffs, Classic Cream Puffs

Learn how to make cream puffs from scratch using the basic pate a choux pastry. Fill with chantilly cream or pastry cream. This is the basic recipe for making cream puffs using the classic french pastry- pate a choux.


Ingredients:

FOR THE SHELLS:

  • 1 cup (8 fl oz, 240 ml) water
  • 1 stick (1/2 cup, 4 oz, 113 grams) unsalted butter, cut into pieces
  • large pinch kosher salt
  • 2 TBSP (0.8 oz, 24 grams) granulated sugar
  • 1 cup (4.5 oz, 127 grams) all-purpose flour
  • 4 large eggs

FOR THE CREAM CHANTILLY:

  • 1 1/2 cups (12 oz) heavy cream, cold
  • 3 TBSP powdered sugar
  • 1 tsp vanilla

Instructions:


  1. Place water, butter, sugar, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.
  2. Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.
  3. Get full recipe==>>bakerbettie.com