Classic Cream Puffs

Making the Choux Pastry

In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring until butter is melted. Remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball that pulls away from the sides of the pan. Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough slightly. This step is crucial for achieving the right texture.

Adding the Eggs

Transfer the dough to a mixing bowl. Let it cool for a few minutes. Using an electric mixer, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and glossy, with a pipeable consistency. If the dough appears too thick, beat in a tablespoon of beaten egg at a time until it reaches the right consistency.

Piping and Baking the Cream Puffs

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe mounds of dough onto the prepared baking sheet, about 1-2 inches apart. Alternatively, you can use two spoons to drop the dough onto the baking sheet. Bake for 25-30 minutes, or until the puffs are golden brown and well-puffed. Do not open the oven door during baking, as this can cause the puffs to deflate. Once baked, turn off the oven and prop the door open slightly with a wooden spoon. Let the puffs cool completely in the oven for about 30 minutes. This helps them dry out and prevents them from collapsing.

Making the Pastry Cream

In a medium saucepan, whisk together milk, sugar, and cornstarch until smooth. Add egg yolks and whisk until combined. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue to cook, stirring constantly, for 1 minute more. Remove from heat and stir in vanilla extract. Pour the pastry cream into a bowl, cover with plastic wrap (pressing the plastic wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely cooled.

Whipping the Cream

In a mixing bowl, whip the heavy cream until stiff peaks form.

Filling the Cream Puffs

Once the cream puffs and pastry cream are completely cooled, use a serrated knife to slice the cream puffs in half horizontally. Fill the bottom half of each puff with a generous amount of pastry cream. Top with a dollop of whipped cream, if desired, and then replace the top half of the puff. Dust with powdered sugar before serving.

Nutrition Facts Estimated per 100g of product

Note: These are estimates and can vary based on specific ingredients and portion sizes.

• Calories: 250-300
• Fat: 15-20g
• Saturated Fat: 8-12g
• Cholesterol: 100-150mg
• Sodium: 100-150mg
• Carbohydrates: 20-25g
• Sugar: 10-15g
• Protein: 4-6g

Other Important Considerations for Nutrition

• Portion Control: Cream puffs are a rich dessert. Enjoy them in moderation as part of a balanced diet.
• Ingredients: Using high-quality ingredients, especially butter and eggs, will enhance the flavor and texture of the cream puffs.
• Homemade vs. Store-Bought: Homemade cream puffs generally have fewer preservatives and additives than store-bought versions, giving you more control over the ingredients.