Cream Puffs

Recipe by Natasha Kravchuk of Natasha’s Kitchen

What You Need

For the Pastry

• 1/2 cup water
• 1/2 cup whole milk
• 8 Tbsp unsalted butter
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour measured correctly
• 4 eggs (large), room temperature

For the Filling & Garnish

• 2 cups heavy whipping cream chilled
• 4 Tbsp granulated sugar
• 1 tsp vanilla extract
• 28 raspberries optional
• 1 Tbsp powdered sugar to garnish

How To Make It

 The Cream Puffs

1. Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
2. In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar, and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
3. Once the flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture, and partially cook the flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
4. Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
5. Transfer the dough to a piping bag fitted with a 1/2″ round tip or a zip lock bag with the corner cut.  Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1″ apart and avoid making peaks* but if you do get peaks, wet fingertips lightly with water and smooth them out.
6. Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to a wire rack to cool completely.

The Whipped Cream

1. In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar, and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip or a zip lock bag with the corner cut.

2. Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.