Cream Puffs

Cream Puffs, also called. profiterole or chou à la crème is a classic French Pastry filled with sweet whipped cream, custard or sometimes ice cream.  Cream Puff is light, airy pâte à choux, which is made with eggs, flour, water, and butter. It can be served plain like the photo below or decorate it and or add chocolate sauce and dust with powdered sugar. It is one of the easiest and elegant desserts you can serve your friends and family on special occasions. 
Today, I added some Nutella on top of the filled whipped cream. You can put as much as you like and decorate like the photo above. I also added some milk instead of just plain water for a tasty puff!
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Recipe Notes:

• High heat is very critical to get these cream puffs rise so make sure that your oven is preheated. 
• To fill with cream, you can poke a hole and pipe the filling inside or cut the top off like I did and place the top back after they are filled with the cream. 
• Do not dust with powdered sugar until ready to serve or it will just melt. 
• To store, you can place the filled puffs in an airtight container up to 2-3 days. You can also freeze them for several weeks. 
• If you are not a chocolate fan, leave it plain or decorate with some raspberries or strawberries for color. 

For Visual hints, be sure to check out my how-to Video below. If you try this recipe or have any questions, please leave a comment below. Enjoy!

CREAM PUFFS RECIPE

Ingredients:

• 1/4 cup water
• 1/4 cup  whole milk
• 1/4 cup  unsalted butter
• 1/8 tsp salt
• 1/2 cup + 2 tbsp all-purpose flour
• 3 large eggs, room temperature
• 1 cup cold whipping cream
• 1/4 cup, powdered sugar plus more for dusting
• 1 tsp cornstarch 
• 1/2 tsp vanilla
• Nutella

WATCH THIS VIDEO

​Procedure:

• In a small saucepan, combine water, milk, butter and salt. Turn heat to low and bring to a light simmer.
• Add flour and stir until fully incorporated and mixture becomes a dough. Remove from heat and transfer to a mixing bowl. Let cool.
• Add eggs, one at a time, stirring until completely combined after each addition and until smooth. 
• Transfer the mixture into a piping bag fitted with a round tip or use a ziploc bag and cut the tip. Pipe onto a pan lined with silicone baking mat or parchment paper, leaving an inch space in between. I made 24 1-1/2" puffs. Wet your finger with water and smooth the top to remove peaks. 
• Bake in a preheated oven at 425F for 15 minutes then lower the temperature to 325F and bake for additional 15 minutes or until top turns golden.
• Remove from oven and let it cool in pan for few minutes then transfer to a wire rack to cool completely. 
• In a medium bowl, beat the whipping cream on high speed until it starts to thicken. Add powdered sugar and vanilla. Keep on beating until fluffy and stiff peaks. Transfer to a piping bag fitted with 2D or 1M tip. 
• Cut off tops of puffs and pipe the cream inside then cover with the tops. You can also pipe Nutella over the whipped cream before placing the top. Decorate as desired like on the pictures above or make just dust the top with powdered sugar.
• Serve and enjoy!

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​Recipe Notes:

• High heat is very critical to get these cream puffs rise so make sure that your oven is preheated. 
• To fill with cream, you can poke a hole and pipe the filling inside or cut the top off like I did and place the top back after they are filled with the cream. 
• Do not dust with powdered sugar until ready to serve.
• To store, you can place the filled puffs in an airtight container up to 2-3 days. You can also freeze them for several weeks. 
• If you are not a chocolate fan, leave it plain or decorate with some raspberries or strawberries for color. 

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RECIPE SUGGESTIONS:

Vanilla Cupcakes

Ube Cheesecake Bars

PRINTABLE RECIPE

​CREAM PUFFS by PinoyCookingRecipes