For those of you who know us, you know that we are huge fans of all things desserts in life! (Whose with us!?) We want to share this amazing Cream Puff recipe with you today to celebrate Friday-Eve! Not only is it a quick recipe, but it’s also EASY! You have got to try this one out. We think you will love it just as much as we do!
- 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.
- 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.
- Place dough into the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer. Allow to cool for about 5 minutes.
- With the mixer on medium-low speed, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready.
- Place batter in a pastry bag fitted with a large round tip or a zip lock bag with the tip cut off.
- Preheat oven to 425F. Line baking sheets with parchment or silpat.
- Hold the pastry bag over the baking sheet and squeeze over one area until you have about a 2 inch round. Release the pressure from the bag and pull up to release the dough mound. You will have a little peak on the each that can be smoothed out with a wet fingertip. Keep the mounds about 2 inches apart.
- Place the baking sheet in the oven and turn to heat up to 450F. Bake for 10 minutes (without opening the oven) then drop the heat down to 350F and bake for 13-15 more minutes until the shells are crispy on the outside and set.
- Fill cooled pastries with Raspberry whipping cream (recipe follows) and dust with powdered sugar
Raspberry Whipping cream
- 1 cup cold heavy whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
- 1 /2 a cart of fresh raspberry (crushed) about 15 raspberries
1. Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
2. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
(Do not over beat.)
3. Fold in the crushed raspberries
4. Fill the cooled cream puffs with the whipped cream filling
5. Top with powder sugar and fresh raspberries serve and enjoy!!! (Once filled they are only good for the day to ensure that food doesn’t go bad.)
The best part about this recipe is that you can create any type of cream puff to fit your taste buds needs! We’ve tried quite a few and are still loving them! We hope you try them out! Let us know what you think!
Alanna, Natalie, and Lyndsie