Cream Puffs
If you are looking for a sweet treat that isn’t too complicated but always a crowd-pleaser, give these a try.
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
Instructions
Choux Pastry
- Preheat the oven to 425°F. Cover a baking sheet with parchment paper.
- 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.
- Once the eggs are fully mixed in, drop by tablespoonfuls onto the cookie sheet.
- Bake for 20-25 minutes until golden brown. Set aside to cool.
Whipped Cream
- 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.
- You can also use a stand mixer with the whisk attachment. And, follow the same steps above.
Cream Puffs
- 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!
- 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.