Classic Cream Puffs (Print Version)
# Ingredients:
01 -
1 cup water.
02 -
½ cup butter (1 stick).
03 -
1 cup all-purpose flour.
04 -
4 large eggs.
05 -
¾ cup sugar.
06 -
⅓ cup all-purpose flour.
07 -
½ teaspoon salt.
08 -
2 cups milk, warmed.
09 -
4 egg yolks, beaten.
10 -
2 teaspoons vanilla.
11 -
1 pint heavy cream.
12 -
⅔ cup granulated sugar.
13 -
1 teaspoon vanilla.
14 -
1½ cups confectioners' sugar for dipping.
# Instructions:
01 -
Heat oven to 400°F (375°F for dark pans). Lightly grease a muffin tin. Boil water and butter. Add flour, stir until it forms a ball. Remove from heat. Beat in eggs one at a time until smooth. Mix 10-15 seconds more. Spoon dough into muffin cups. Bake 25-35 minutes until golden brown. Leave in turned-off oven with door open for 20 minutes.
02 -
Mix sugar, flour, and salt in saucepan. Add warm milk. Cook until thick and bubbly. Whisk half into egg yolks. Return mixture to pan. Cook while whisking until bubbling. Add vanilla. Cool completely.
03 -
Cut tops off shells, hollow out insides. Dip shells in powdered sugar. Fill with custard, top with whipped cream. Replace tops and chill 4 hours.
# Notes:
01 -
Make shells by hand, not mixer. Puffs taste better after 1-2 days. Transport in muffin tins. Can be assembled day before serving.