Ingredients
Choux 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 large eggs, room temperature
Cream Filling and Garnish
- 2 cups heavy whipping cream, chilled
- 4 Tbsp granulated sugar
- 1 tsp vanilla extract
- 28 raspberries, optional
- 1 Tbsp powdered sugar, to garnish
Instructions
- Prepare the oven and baking sheet: Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper to prevent sticking and ensure even baking.
- Make the choux pastry dough: In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat. Remove from heat and quickly stir in the flour all at once with a wooden spoon until the mixture forms a dough.
- Cook the dough: Return the saucepan to medium heat and stir constantly for 1 1/2 to 2 minutes to release excess moisture. The dough will form a smooth ball and a thin film will develop on the pan’s bottom.
- Cool and mix in eggs: Transfer dough to a large mixing bowl and beat with an electric mixer at medium speed for 1 minute to cool the dough slightly. Add eggs one at a time, mixing well between each addition. Beat another minute until the dough is smooth and forms a thick ribbon when lifted.
- Pipe the cream puffs: Transfer dough to a piping bag fitted with a 1/2″ round tip. Pipe 28 rounds, each 1 1/2″ diameter and 1/2″ tall, spaced 1″ apart on the prepared baking sheet. Avoid forming peaks.
- Bake the cream puffs: Bake at 425˚F for 10 minutes in the oven center. Without opening the oven, reduce temperature to 325˚F and bake 20-22 minutes more until golden brown. Transfer to a wire rack to cool completely.
- Prepare the cream filling: In a large bowl, beat heavy cream, sugar, and vanilla extract on medium-high speed until stiff peaks form, about 2 minutes. Transfer to a piping bag fitted with a large open star tip.
- Fill the puffs: Once cooled, fill the puffs by either piping cream into a side hole until puff is filled and cream pushes back, or by cutting off the tops, piping cream inside, adding a raspberry if desired, and replacing the tops.
- Garnish and serve: Dust filled cream puffs with powdered sugar and serve immediately for best texture and flavor.
Notes
- To prevent peaks while piping the dough, stop applying pressure and release the bag before lifting the tip. Then quickly swirl the tip around the side of the puff to end the piping smoothly.
- You can substitute raspberries with other small berries or omit entirely if preferred.
- Ensure eggs are at room temperature for better incorporation into the dough.
- Do not open the oven during the initial high-temperature baking to allow the puffs to rise properly.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
