Biting into one of these irresistible pastries is heavenly bliss! Each tender, airy puff is filled with a billowing cloud of sweet whipped cream. It is hard to imagine that such a delicious dainty is so easy to make at home! Smart Recipes, European Recipes, Dairy,Eggs Recipes, Recipes Dairy,Eggs European Cream Puffs Cream Puffs Recipe | RecipeSavants.com PT1H10M Serves 6 Ingredients: 2 Cups Whipping Cream 0.25 Cup Granulated Sugar 1 Teaspoon Vanilla Extract 1 Cup Water 0.5 Cup Unsalted Butter 0.375 Teaspoon Salt 1.25 Cup All-Purpose Flour 4 Large Eggs Preheat the oven to 425 degrees. Lightly grease two baking sheets. Set aside. In a medium saucepan, combine the water, butter, and salt. Heat until the butter has melted, and bring to a rolling boil. Remove the pan from the heat, and add the flour all at once, stirring vigorously. Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute. Set aside to cool slightly, for at least 15 minutes. Transfer the mixture to the bowl of a mixer, and beat in the eggs one at a time, beating for at least 2 minutes between the addition of each egg. Using a generously filled tablespoon cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in 3- to 4-tablespoon mounds. Space the mounds about 3" apart, to allow for expansion. Bake the pastries for 15 minutes, then reduce the oven temperature to 350 degrees and bake for an additional 25 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking. Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces. Cream puff filling: In a mixing bowl, pour in the cream and begin to whip it on high speed. Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip; cream should still look smooth. Fill the bottom halves of the puffs with whipped cream, then replace their tops. Dust with confectioners' sugar, and serve.

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