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cream puffs, Shay can make

Cream Puffs

If you are looking for a sweet treat that isn’t too complicated but always a crowd-pleaser, give these a try.
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Total Time 50 minutes
Servings: 20
Course: Dessert
Ingredients Method

Ingredients
  

Choux Pastry
  • 1 cup water
  • 1/2 cup unsalted butter (1 stick)
  • 1/4 tsp salt
  • 1 cup flour
  • 4 eggs
Whipped Cream Filling & Chocolate Drizzle
  • 2 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract optional
  • 4 tbsp powdered sugar or more to taste
  • 4 oz sewisweet chocolate

Method
 

Choux Pastry
  1. Preheat the oven to 425°F. Cover a baking sheet with parchment paper.
  2. Bring the water and butter to a boil. Add in flour and salt and stir until it forms a ball. Move the dough to a stand mixer and stir in 1 egg at a time. If you don’t have a stand mixer, move to a bowl and mix in each egg with a wooden spoon.
  3. Once the eggs are fully mixed in, drop by tablespoonfuls onto the cookie sheet.
  4. Bake for 20-25 minutes until golden brown. Set aside to cool.
Whipped Cream
  1. If you have a metal bowl, place it in the freezer for 12-15 minutes. Take the bowl out of the freezer, add the cream, sugar, vanilla extract, and almond extract. With a hand mixer or whisk, mix until you have soft peaks.
  2. You can also use a stand mixer with the whisk attachment. And, follow the same steps above.
Cream Puffs
  1. Cut each of the choux puffs in half. Fill each with whipped cream. Melt the chocolate in the microwave in 10-second intervals, stirring after each and until fully melted. Drizzle the melted chocolate over the cream puffs with a spoon. Let the chocolate harden and enjoy!
  2. Store in the fridge in an airtight container for up to 2-3 days. Or, store in the freezer for several weeks. To defrost, let the creampuffs sit at room temperature for about 30 minutes before eating.