I always use filtered water because the water from my tap tastes bad.
Unsalted butter is recommended, but you can also use salted butter if you prefer. Just remember to decrease the amount of added salt accordingly.
Salt is the best way to make food taste better.
Flour is the most important ingredient in this choux pastry recipe.
Eggs are important for giving the dough structure and helping it rise. The steam produced while baking will make the dough rise the most.
Whipped Cream with Sugar:
Cream for whipping
Vanilla flavoring extracted from vanilla beans.
Sugar in small grains
Equipment
Marijuana
Wooden cooking utensil
A pastry bag with a round tip or a plastic bag.
tray for baking
Silicone baking mat or parchment paper
cuchara
sharp tool
vidrio
electric mixer
Step 2: How to prepare a simple cream puffs recipe.
First, we will begin by preparing our choux pastry. Choux is pronounced like "shoe." Choux pastry, also known as pâte à choux, is a light and airy dough used in desserts like cream puffs and eclairs.
To prepare the choux pastry, use a medium-sized pot on the stove over medium heat. Heat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
Put the water, butter, and salt in the pot. Mix the ingredients from time to time until it begins to boil. When it begins to boil, take it off the stove.
Step 3: Time to use flour.
Now, pour all the flour at once and stir rapidly. In the end, everything will combine to form a good dough. The dough will form quickly.
Step 4: Put the eggs into the cream puff dough.
Next, the dough will be very warm. Put the dough in a big bowl and use a wooden spoon to mix it around. This will help release some heat and let the dough cool down to room temperature. It should feel warm when you touch it, but not hot. If it's too hot, it will cook the eggs.
Put one egg in and stir it with the spoon. At first, it might not blend well with the dough, but eventually, it will mix in.
Next, add the second egg and continue doing so until both eggs are mixed in, resulting in a smooth dough for cream puffs, also known as choux pastry.
Step 5: Use a pastry bag!
Next, put your choux pastry dough into a pastry bag or plastic bag and use a round cake tip. Take a tall glass and place the bag inside. Then, fold the top of the bag over the edge of the glass to keep it open.
Next, put the choux pastry in the bag. If you use a plastic bag, simply cut off one of the corners with scissors.
Squeeze a small amount of dough in a circular motion onto a baking sheet lined with parchment paper or a silicone mat, making a circle about an inch and a half in diameter. The outcome will be a beautiful rounded shape or "hat."
This recipe will yield around 12 cream puffs of medium size. First, put them in the oven at 400 F/204 C for 15 minutes. Then, lower the temperature to 350 F/176 C and bake for another 30 minutes.
Do not open the oven too early to check on them. If you do, they might not rise as well. They need to have a golden brown color on the top.
Step 7: Prepare delicious homemade whipped cream for the cream puffs.
Next, while the cream puff shells are cooling down, it's time to prepare the tasty sweet whipped cream. If you like, you can also make a custard. I usually choose one or the other depending on how I feel.
To prepare the whipped cream, pour the heavy whipping cream into a big bowl. Put the sugar and vanilla extract in and mix with a hand mixer or stand mixer until peaks form.
After that, you can fill the cream puff shells with the choux pastry.
Step 8: Stuffing the cream puffs.
It's time to fill those delicious and simple cream puffs! There are a few ways you can do this. You can make a hole at the bottom and add whipped cream or custard if you want. You can also slice them in half with a knife, add whipped cream, and put the other half on top.
All you have to do is sprinkle powdered sugar on top! Or perhaps you would like to prepare a chocolate sauce and pour it over the dessert? Or even better, immerse the tops in it.
Delicious! Simple, isn't it? I told you this simple recipe for cream puffs was easy to make. Now, serve those delicious homemade cream puffs.
*Tip – After cutting the choux pastry shells in half, they might be slightly wet or not fully cooked. If that occurs, put all the broken cookies back on the baking sheet and bake them in the oven at 350°F/176°C for 5 minutes.
What should I do if my cream puffs didn't puff up?
Did you make sure the water and butter were boiling before adding the flour? Did you open the oven too early to check on them? Here are some tips to help you solve problems.
Why did my cream puffs deflate?
If your baked goods deflate, try poking a hole in the top right after taking them out of the oven. This will let out extra steam that might be making them collapse.
Can I prepare the cream puffs in advance?
¡Claro! Usually, preparing cream puffs a day ahead is okay. You can put them together and store them in the refrigerator with plastic wrap on top, but not tightly. You can also freeze them to store them for a long time. Put in a plastic bag and remove as much air as you can before freezing.
You can keep the shells separately. If the items become soft during storage, put them in the oven at 350 F/176 C for around 5 minutes to make them crispy again. Next, fill them with cream or custard.
