- Hi, everyone.
It's Natasha of NatashasKitchen.com
and today, we are making cream puffs.
This is a classic French dessert
filled with sweet cream and dusted with powdered sugar.
Homemade are the best and these are easier than you think.
Pre-heat your oven to 425 degrees Fahrenheit
and we're gonna get started on the dough.
In a medium saucepan, combine half a cup of water,
half a cup of milk, eight tablespoons of unsalted butter,
a teaspoon of sugar and a quarter teaspoon of salt.
Bring that to a boil over medium heat.
As soon as that comes to a boil, take it off the heat
and stir in one cup of flour
all at once with a wooden spoon.
Once the flour is incorporated,
place that back over medium heat,
stirring constantly for about two minutes
to release the extra moisture and partially cook the flour.
The dough will come together
and you'll see a thin film form on the bottom of the pan.
Transfer the dough right away to a large mixing bowl
and beat using electric mixer on medium speed
for about a minute to cool the mixture slightly.
Now you'll need four room temperature eggs.
Add them one at a time,
allowing them to fully incorporate between each addition.
(happy music)
Once all of the eggs are in,
beat another minute until the dough is smooth
and forms a thick ribbon when it's pulled up.
(upbeat music)
Transfer the dough to a piping bag
fitted with a half-inch round tip.
I have a baking sheet lined with a Silpat liner.
You can also use parchment paper.
Pipe 28 puffs, each 1 1/2 inches in diameter
and 1/2-inch tall.
Keep them about one inch apart to give them room to rise.
To prevent peaks from forming,
release the pressure from the bag before lifting it up,
then quickly swirl the tip around the side to end.
And if you do get some peaks, no worries,
just wet your fingertips and pat them down.
Now bake at 425 degrees Fahrenheit for 10 minutes.
Without opening the oven,
reduce the temperature to 325 degrees Fahrenheit
and bake in additional 20 to 22 minutes longer
or until golden brown on top.
Transfer those to a wire rack and let them cool completely
before filling them with cream.
Once they're at room temperature, make your whipped cream.
In a large mixing bowl,
combine two cups of cold, heavy whipping cream,
four tablespoons of sugar,
and a teaspoon of vanilla extract.
Beat those together over medium high speed
for about two minutes or until fluffy with stiff peaks.
Transfer the cream to a piping bag
fitted with an open star tip, and you're ready to assemble.
All right, we have our cream puffs
and we have our cream ready,
and there's three ways to fill these,
and I'm gonna show you how to do all of them.
The first way is, so you've got your sharp tip
on the end of your piping bag,
you simply push it into the side of a cream puff,
and they are hollow inside so it should go in easily.
Okay, once you've got it in there,
just pipe the cream inside until you feel some push back.
Ooh, there it is.
Ooh, there it is. (laughs)
And you should feel some weight to the cream puff, okay?
Compared to a hollow one.
So easy.
And everybody knows what's in there
and everybody wants to eat these. (laughs)
Okay, way number two.
So, you need a sharp serrated knife
and you just cut the top off of each one, carefully,
watch those fingers.
Okay.
And you see how it's nice and hollow inside?
Perfect for that frosting.
So we're gonna pipe it full
and then just put the hat right back on.
So pretty. (laughs)
Okay, and then the third and my favorite way
is, again, we cut the top off of one,
hollow inside,
pipe it full of cream going in a circle around the edge
and I like to leave a little hollow in the center.
So then, you can just stick a fresh raspberry inside
and put the little hat back on.
There. (laughs)
Now, when somebody bites into this delicious cream puff,
they get a raspberry surprise.
Nice. (laughs)
All right, and then last but not least,
we're gonna dust these with powdered sugar.
And before we sugar them up,
at this point, you can refrigerate them overnight.
Cover and refrigerate.
They keep really well and taste just as good the next day,
so you can make them ahead, which is awesome.
And remember that the actual pastry and the cream
doesn't have a ton of sugar,
so feel free to go crazy with the powdered sugar. (laughs)
No judging.
All right.
And dust this on just before you serve
'cause powdered sugar
does not stay nice in the refrigerator.
Given a choice, I'll be honest,
I'm gonna go for the one with the raspberry inside (laughs)
'cause I love fruit in desserts.
Okay, so, let's do this taste test
'cause I cannot wait any longer.
I love that this is looking back at me. (laughs)
Okay, here we go.
Hmm, come to me. (laughs)
Mmm.
Mmm. (chuckles)
Mmm.
These are, every bit is good as a bakery cream puffs.
Seriously so delicious
and a lot better than Costco's frozen cream puffs,
I'm telling you (laughs)
and these are so easy to make.
I love that lightly sweetened vanilla whipped cream inside
and then that buttery shell that softens a little bit
as they keep in the refrigerator overnight.
I'm telling you, you can make these ahead, and you should
today. (laughs)
Oh, yum, yum, yum.
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this easy dessert recipe, homemade cream puffs,
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And I'm gonna go ahead and finish stuffing these
with whipped cream and all the raspberries. (laughs)
Well, see you next time.