Cream Puffs

This EASY recipe for homemade Cream Puffs will win you over. The puffs are soft and delicious.

The Cream Puffs are a classic French dessert filled with sweet cream and dusted with powdered sugar.

Cream puffs are an incredibly impressive looking dessert, and they’re not too difficult to make as long you following my steps:  

Ingredients for Cream Puffs:

• 4 medium eggs
• 1/2 cup milk
• 1/2 cup water
• 1/3 cup butter
• 1 tsp sugar
• Pinch of salt
• 3/4 cup flour

How to make the Cream Puffs:

1. Into a large saucepan: Put water, milk, salt, sugar and butter and heat over medium heat until the mixture is boiling and the butter has melted.
2. Lower the flame to a minimum, add all the flour at once and mix with wooden spoon until a soft dough is formed and separates from the sides of the bowl.
3. Transfer the dough to a mixer bowl and with a hook start to ‘mixing’ the dough so the dough it cools down.
4. Once the dough has cooled, add one egg and mix until it is completely absorbed into the mixture, add the other egg, mix until it is completely absorbed, and repeat this operation with the rest of the eggs.
5. The dough should be sticky.
6. Transfer the dough to a large piping bag fitted with a 1/2-inch round piping tip.
7. Take a small portion of the mixture and scatter on the sides of the baking tray, place baking paper on top (this way the paper will be more stable, and it will be easier to sprinkle the puff pastry).
8. Bake in a preheated oven at 190 C for 30 minutes or until the puffs are browned and nice. Baking time depends on the intensity of your oven.
   Critical notes about baking: At any point (!!!) Do not open the oven door
9. When the puff pastry ready, transfer it to a cooling rack for a few minutes.
10. Working quickly while puffs are still hot, gently insert the tip of a paring knife into the underside of each puff and rotate in a circular motion to create a small hole, about 1/4-inch in size.

How to Fill Cream Puffs:

Working one at a time, insert tip of pastry cream–filled bag into hole in each puff and begin piping with steady pressure until filled. Wipe away any excess pastry cream. Repeat until all cream puffs are filled.