This recipe may seem complicated, but let me tell you: this dough comes together very quickly. Although there are many ways you can fail, this recipe practically guarantees success. The fluffy, crispy, and soft dough is filled with a tasty and sweet whipped cream (and sometimes fruit!) It comes together very quickly, and results in beautiful cream puffs! This recipe is perfect for tea time, and will always hit home.
Pâte à choux
This is the French name for this easy dough. Typically this dough can be piped, and results in sweets with a fluffy and airy center. The dough can be used for eclairs, churros, cream puffs, and more international pastries. Pâte à choux cream puffs can be found in many French Bakeries, but you can easily duplicate them at home. (if not make them wayyy better)
You can store the bakes dough for 2 days before filling them. You can also freeze the dough.
Deflated Cream Puffs
This is absolutely the worst! Imagine all that hard work that you put into these tasty cream puffs, only yo take them out and find cookies! I know how that feels, and it certainly takes isometrical and error before perfecting it. Here are a few reasons why your cream puffs may have been ruined:
- Opening the oven
- Larger cream puffs
- Not following the steps properly
The ready cream puffs will be a light golden brown, and should not be moist on the inside.
Easy Cream Puffs (Pâte à choux)
For the Pastry
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 2 cups all-purpose flour
- 4 large eggs at room temp.
For the Cream
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extracts
- powdered sugar for dusting
For the Dough
- Preheat the oven to 425°F or 210°C and line a rimmed baking sheet with parchment paper.
- In a medium sauce pan, combine the water, milk, butter, sugar, and salt. Bring to a boil on medium heat. Once bioled, remove from the stove and stir in the flour until it forms a dough. Return to the stove and stir it with the flour until it forms a smooth ball.
- In a large bowl, using a hand mixer, beat the dough until it is fully cooled. Beat in an egg one at a time. The dough should be this but pipable.
- Transfer the dough to a piping bag fitted with a 1/2 inch round pipiing tip. Pipe about 28 mound that are about 1.5 inches in diameter and 1/2 an inch tall. Bake for 10 minutes and then lower the oven's temperature to 325°F or 160°C and bake for another 22 minutes.
- Cool on a wire rack.
For the Cream
- Combine all of the ingredients that are used to make the cream. Beat with a hand mixer until it forms stiff peaks. Place the whipped cream in a piping bag with a star tip.
- Pipe the frosting into the puff by sticking the tip into the puffs or slicing the tops off and piping. Dust with powdered sugar, and enjoy!