Cream Puffs

Name: Cream Puffs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 6 larges eggs; 237 milliliters all-purpose flour; 591 milliliters heavy cream; 1 teaspoon kosher salt; 1 teaspoon sugar; 118 milliliters (1 stick) unsalted butter, cut into 8 pieces; 118 milliliters whole milk

Cream Puffs

Cream Puffs might be just the hor d'oeuvre you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 21g of fat, and a total of 237 calories. This recipe serves 16. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of eggs, sugar, heavy cream, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a vegetarian diet.

Instructions

Line 2 baking sheets with parchment paper.Fit 1 large pastry bag (or a plastic freezerbag with 1/2" cut from one bottom corner)with plain 1/2" tip.

Equipment you will use

Baking Paper

Baking Sheet

Pastry Bag

Bring milk, butter, 1 teaspoon sugar, salt, and1/2 cup water to a boil in a medium saucepanover medium heat, stirring occasionally.

Ingredients you will need

Butter

Sugar

Water

Milk

Salt

Add flour all at once; reduce heat tomedium-low. Stir vigorously with a woodenspoon until a dough forms and pulls awayfrom sides of pan, 1-2 minutes. Continuebeating vigorously until a thin dry film formson bottom and sides of pot, about 1 minute.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Frying Pan

Pot

Transfer to a bowl.

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Bowl

Add 1 egg and stir vigorously withwooden spoon until egg is incorporatedand dough looks dry again, about 2 minutes.Repeat with 4 more eggs, adding one ata time and stirring vigorously to incorporatebefore adding the next. Dough should besmooth, shiny, and thickened.

Ingredients you will need

Dough

Egg

Spoon dough into prepared pastry bag;pipe out 2 1/2"-diameter rounds on preparedsheets, leaving 2" between rounds.DO AHEAD: Freeze the piped dough roundson the baking sheets, then transfer toresealable plastic bags and freeze for up to1 month.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Ziploc Bags

Pastry Bag

Place on parchment paper-linedbaking sheets, spacing apart (do notdefrost) before continuing with recipe.

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Baking Paper

Arrange racks in upper and middlethirds of oven and preheat to 450°F.

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Oven

Whiskremaining egg with 2 teaspoons water andbrush dough rounds all over with egg wash.

Ingredients you will need

Dough

Water

Egg

Transfer baking sheets to oven; turnoven off. After 10 minutes, heat oven to 350°Fand bake for 10 minutes. Rotate pans frontto back and top to bottom; continue bakinguntil deep golden brown all over, about 10minutes longer (puffs will deflate if removed from oven before fully baked).

Equipment you will use

Baking Sheet

Oven

Transfer puffs to a wire rack and let cool completely.

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Wire Rack

Using a serrated knife, gently slice thetop quarter off each puff; transfer tops to aplate. With your finger, gently push down thesoft film of cooked dough inside each puff.

Ingredients you will need

Dough

Equipment you will use

Serrated Knife

Prepare a second pastry bag (or freezerbag) with 1/2" open-star tip. Beat heavy creamand remaining 2 tablespoons sugar in a large bowluntil soft peaks form. Spoon whipped creaminto prepared pastry bag. Fill each puffwith cream, finishing with a generous ringof cream on top. Dust tops of cream puffswith powdered sugar; place atop puffs.

Ingredients you will need

Powdered Sugar