Delicious authentic French cream puffs made in your own kitchen.
Prep Time 30 minutes
Cook Time 30 minutes
Servings 36 cream puffs
Pate a Choux
- 2 C water
- 1 C unsalted butter 8 oz.
- 1 tsp salt 1/4 oz.
- 2 C flour sifted (8 oz.)
- 7-8 eggs
- 1 C heavy cream
- 1 Tbsp sugar
- 1/2 tsp vanilla extract
Pate a Choux
Preheat oven to 400 degrees
Put water, butter and salt in a sauce pan and bring to a boil.
Remove from heat and add the sifted flour.
Beat the dough with a wooden spoon; Put back on heat and beat the dough for one minute or until it pulls away from the sides of the pan and doesn't stick to the spoon.
Transfer the dough to a mixing bowl and add the eggs one at a time while stirring. The dough will be smooth and slightly loose.
Using a 1/2 inch plain tip fill the pastry bag with mixture.
Pipe eclairs or cream puffs onto a cookie sheet lined with parchment paper.
Bake at 400 degrees for 15-20 minutes. Open the door 1-2 times to release the heat. Then lower the heat to 350 degrees and keep door ajar with a wooden spoon until they are golden brown.
Cool completely at room temperature.
Combine cream and vanilla in mixing bowl. Whisk till foamy and add sugar. Beat until soft peaks form.
Cut off the upper 1/3 of cream puff and using a pastry bag full of cream with a large star tip fill each shell with cream. Replace top and dust with powered sugar.
Calories: 107kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 81mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg