Cream Puffs
Learn how to make light, flaky homemade cream puffs (profiteroles) from choux pastry filled with whipped cream, just like you find in a bakery!
Servings: 12 servings
Ingredients
Cream Puffs
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
Cream Filling
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 400º F
- In a small saucepan melt butter and water together until it comes to a roiling boil.
- Stir in the flour, reducing heat to low. Stir vigorously, over low heat for 1 minute, or until the dough forms a ball. Remove from heat.
- Using a wooden spoon, beat in all of the eggs at once. Continue beating until it forms a smooth batter.
- Drop 1/4 cup of dough (I used a large cookie scoop) about 3 inches apart on a lined baking sheet.
- Bake for 35-40 minute, until puffed and golden.
- Remove from the oven and gently pierce each cream puff with a knife. Return to the oven, with the door open for 20 minutes. After 20 minutes, remove from the oven and cool completely.
- While they are cooling, prepare the whipped cream. Using a stand mixer whisk the heavy cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff peaks.
- Once the puffs are cool, using a serrated knife, cut the top 1/3 off each puff. Fill each puff with a scoop of whipped cream. Place the top back on.
- Dust with powdered sugar
Notes
- Adapted from the Betty Crocker Cookbook.
Nutrition
Calories: 143kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 25mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 326IU | Calcium: 13mg | Iron: 1mg
