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Cream Puff
Created by: Howcan Team
Ingredients
- 1 cup of water
- 1/2 cup of unsalted butter
- 1 cup of all-purpose flour
- 4 large eggs
- 1 cup of heavy cream
- 2 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a medium saucepan, bring 1 cup of water and 1/2 cup of unsalted butter to a boil.
- Stir in 1 cup of all-purpose flour and reduce heat to low. Stir vigorously until the mixture forms a ball, about 1 minute.
- Remove from heat and let cool for 5 minutes.
- Add 4 large eggs, one at a time, stirring well after each addition. The mixture should be smooth and shiny.
- Drop spoonfuls of the dough onto the prepared baking sheet, leaving space between each one.
- Bake for 15 minutes at 400 degrees F, then reduce heat to 350 degrees F and bake for an additional 15 minutes, or until golden brown and puffed.
- Remove from the oven and let cool completely on a wire rack.
- In a mixing bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
- Cut the cooled cream puffs in half and fill with the whipped cream.
- Dust with powdered sugar and serve. Enjoy!
The cream puff, also known as choux à la crème, originated in France and has been a beloved pastry since the 16th century. This delicate dessert consists of a light, airy pastry shell filled with luscious cream. Renowned French chefs like Marie-Antoine Carême and Auguste Escoffier have contributed to its popularity. Today, the best cream puffs can be found in Parisian patisseries, where skilled pastry chefs meticulously craft the perfect choux pastry and fill it with rich, velvety cream. The key to a delectable cream puff lies in achieving a crisp, golden shell and a sumptuous, flavorful cream filling.
50 min
12
150 calories
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