Cream Puffs With Fresh Whipping Cream
This Cream Puffs With Fresh Whipping Cream recipe is a delectable goodness of pastry puffs with a divine vanilla custard like filling made from whipping cream to get a smooth consistency. This is one of the most fancy but easy desserts to make for special occasions. The pastry puffs are flaky, and soft and go extremely well with the delectable vanilla filling. It’s always a good idea to treasure easy desserts in your recipe binder because let’s face it, how often does one come across cream puff recipes that taste fantastic and are easy to make at the same time? The baking products used in this recipe are simple items that you may already have in your kitchen pantry. You can also fill these pastry puffs with custard filling or even pour chocolate ganache on top if you like a hint of chocolate in this recipe. This vanilla cream puff recipe is delightful for any occasion. Enjoy every little bite!
This is a printable recipe.
1 cup water
1/2 cup (8 tablespoons) butter
1/2 scant teaspoon salt
1 1/4 cups all purpose flour
4 large eggs
1 pint heavy or whipping cream
1/4 cup granulated sugar, or to taste
1 teaspoon pure vanilla extract
confectioners' sugar to dust on top
Preheat the oven to 425F
Line two baking sheets with parchment paper.
In a medium sized saucepan, combine the water, butter, and salt, and bring to a rolling boil.
Remove the pan from the heat, and add the flour all at once, stirring vigorously.
Return the saucepan to the burner and cover stirring all the while over medium heat.
Cook until the mixture smooths out and follows the spoon around the pan; this should take less than a minute.
Remove the pan from the heat. Leave to sit for 5 to 10 minutes, until the mixture cool down to the point where
it will still feel hot, but you should be able to hold a finger in it for a few seconds.
If you have an instant-read thermometer, the temperature should be below 125F.
Transfer the mixture to a large mixing bow and beat in the eggs one at a time. It will look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.
Use a level muffin scoop, or a generously filled tablespoon cookie scoop, drop the mounds of thick batter in 3-4 tablespoon mounds onto the prepared baking sheets.
Be sure to leave 3 inches between the mounds.
Place into the preheated oven, on the middle rack. Bake for 15 minutes, then reduce oven to 350F and bake another 25 minutes until the pastries are a golden brown.
Don't open the oven door while the pastries are baking.
If necessary cook in 2 batches if your oven does not hold 2 sheets on the middle rack.
Remove the pastries from the oven and place onto cooling racks.
Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape.
Transfer each puff directly onto the rack to cool.
When they're cool enough to handle, split to take the tops off; making 2 pieces and exposing the centers to air will help keep them from becoming soggy.
Pour the cream into a chilled mixing bowl, and whip on high speed. Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip; cream should still look smooth.
Scoop the cream onto the bottom halves of the puffs . Dust with confectioners' sugar, and serve.
These are best when served right away.
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Nutrition Facts for: Cream Puffs With Fresh Whipping Cream From Grandmother's Kitchen
Ingredients: Water, butter, salt, all purpose flour, whipping cream, granulated sugar, pure vanilla extract.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 12 servings.
* Per Serving:Calories 272, Calories from Fat 196, Total Fat 21.8g 34%, Saturated Fat 13.1g 65%, Cholesterol 127mg 42%, Sodium 189mg 8%, Potassium 78mg 2%, Carbohydrates 15.5g 5%, Dietary Fiber 0.4g 2%, Sugars 4.4g, Protein 4.4g, Vitamin A 14%, Vitamin C 0%, Calcium 4%, Iron 5%
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