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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 28
making-the-perfect-cream-puff-how-to-make-the-perfect-cream-puff-kc0068-0427.jpg
Ingredients
Ingredient Checklist
1/2 cup (1 stick) unsalted butter, cut into pieces
1 teaspoon sugar (optional)
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs
No-Fuss Pastry Cream
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 28
making-the-perfect-cream-puff-how-to-make-the-perfect-cream-puff-kc0068-0427.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 28
Recipe Summary
Yield: Makes about 28
Yield: Makes about 28
Makes about 28
making-the-perfect-cream-puff-how-to-make-the-perfect-cream-puff-kc0068-0427.jpg
making-the-perfect-cream-puff-how-to-make-the-perfect-cream-puff-kc0068-0427.jpg
Ingredients
Ingredients
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 teaspoon sugar (optional)
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 5 large eggs
- No-Fuss Pastry Cream
Directions
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Classic Cream Puffs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Classic Cream Puffs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
