Homemade Cream Puffs with Raspberries (Print Version)
# Ingredients:
→ Choux Pastry
01 -
120 ml water
02 -
120 ml whole milk
03 -
113 g unsalted butter
04 -
1 tsp granulated sugar
05 -
0.25 tsp salt
06 -
125 g all-purpose flour
07 -
4 large eggs, at room temperature
→ Cream Filling and Garnish
08 -
480 ml heavy whipping cream, chilled
09 -
4 Tbsp granulated sugar
10 -
1 tsp vanilla extract
11 -
28 fresh raspberries, optional
12 -
1 Tbsp powdered sugar, for dusting
# Instructions:
01 -
Preheat the oven to 220°C. Line a rimmed baking sheet with parchment paper or a non-stick baking mat.
02 -
Combine water, milk, butter, sugar, and salt in a medium saucepan over medium heat. Bring just to the boil, then remove from heat. Add flour all at once and stir vigorously with a wooden spoon until fully incorporated.
03 -
Return the pan to medium heat. Stir constantly for 1.5 to 2 minutes to cook off excess moisture; the dough should form a smooth ball and a thin film will appear on the bottom of the pan.
04 -
Transfer dough to a large mixing bowl. Using an electric mixer at medium speed, beat for 1 minute to release heat.
05 -
Add eggs one at a time, beating thorough each addition until fully integrated. After all eggs are incorporated, beat an extra minute until the batter falls in a thick ribbon from the spoon.
06 -
Transfer dough to a piping bag fitted with a 1.25 cm round tip. Pipe 28 puffs, each approximately 3.5 cm in diameter and 1 cm high, spaced 2.5 cm apart. If peaks form, lightly wet your fingertip and smooth them down.
07 -
Bake in the oven at 220°C for 10 minutes. Without opening the oven, reduce the temperature to 160°C and bake for an additional 20 to 22 minutes until golden brown. Transfer puffs to a wire rack and allow to cool completely.
08 -
In a large bowl, combine chilled heavy cream, sugar, and vanilla extract. Beat on medium-high speed for about 2 minutes until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large open star tip.
09 -
Once puffs are completely cool, fill each with whipped cream by either piping into the side or cutting off the tops and filling. If desired, nestle one raspberry inside each puff before replacing the top.
10 -
Dust filled cream puffs with powdered sugar and serve immediately.
# Notes:
01 -
Release pressure from the piping bag and swirl around the side to avoid peaks on the choux pastry. Excess moisture in the dough can prevent puffs from rising; cook the dough as directed.