Instructions
Step 1: Prepare the Pastry Shells
- Preheat the Oven: Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Dough: In a medium saucepan, combine water, butter, and salt over medium heat. Bring the mixture to a boil. Once boiling, add the flour all at once, stirring vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. This should take about 1-2 minutes.
- Cool Slightly: Remove the pan from heat and let the dough cool for 5 minutes. This will prevent the eggs from scrambling when added.
- Add the Eggs: Add eggs one at a time, beating well after each addition. You can do this by hand, but using an electric mixer on low speed will make it easier. The dough should be smooth, shiny, and slightly sticky.
- Shape the Shells: Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can also use a piping bag to make the mounds more uniform.
- Bake: Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 20-25 minutes or until the shells are golden brown and puffed up. Avoid opening the oven door during the initial baking period to prevent the puffs from deflating.
- Cool: Once baked, remove from the oven and let the shells cool completely on a wire rack.
Step 2: Make the Cream Filling
- Whip the Cream: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Be careful not to overbeat as it can turn into butter.
- Fill the Pastry Shells: Slice each puff shell in half horizontally. Using a spoon or a piping bag, fill the bottom half of each shell with the whipped cream mixture. Place the top half back on.
Step 3: Add the Optional Chocolate Drizzle
- Melt the Chocolate: In a small microwave-safe bowl, melt the chocolate chips and heavy cream in 20-second intervals, stirring in between, until smooth and fully combined.
- Drizzle: Using a spoon, drizzle the melted chocolate over the tops of the filled cream puffs for a beautiful finish.
Step 4: Serve and Enjoy
Serve these delightful cream puffs immediately or chill them in the refrigerator for up to 2 hours before serving. They are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days.
Tips for Perfect Cream Puffs
- Don’t Open the Oven Early: Avoid opening the oven door while the shells are baking, as this can cause them to deflate.
- Use Cold Heavy Cream: For the best results with the whipped cream filling, ensure that the heavy cream is cold before whipping.
- Customize Your Filling: Feel free to experiment with different fillings like pastry cream, chocolate mousse, or custard for a twist on the classic.
ENJOY IT 💛
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