This Cream Puffs recipe lived up and beyond expectations. The shell of these cream puffs are light, and the cream is just sweet enough. I am no longer splurging on those expensive cream puffs because I had learned how to make my own.
The day of useless splurging has ended for me and it starts now. Although I consider myself a wise spender and good at saving, there are times however, when it’s about my children, I splurge right off the bat . My children do not get a lot of material things but when we go to the mall, I just have to bring home their favorite cream puffs. Once I arrive home, they are jumping off with excitement. It is good to splurge for them once in a while.
Yup, I love spending money for cream puffs because my children love them. And I admit the mall cream puffs are really delicious. The only bad thing about mall cream puff is the price. It is very expensive. It is $ 4.00 /piece. Uh, uh, way too expensive for me.
Since I started this blog, making cream puffs was on the top five of my to do list; but I I keep on dodging it because I surmise that since cream puffs look so elegant, it must be very difficult to make. So I always muster an excuse not to make them. Last week, I finally gathered the courage and I took the risk; only then did I realize that I could never be more wrong. Cream puffs, my friends, are very easy to make. I am so glad to say that my first attempt was successful. The verdict was also great. My son told me that it was better than the ones in the mall 🙂 How about you? What do you splurge on? And how do you control splurging? Share in the comment section. Below are my Strategies on How Not to Splurge.
Easy Cream Puff Recipe
- 1/2 cup milk
- 1/2 cup water
- 3 oz unsalted butter
- 1 cup flour
- 1 tsp sugar
- 1/4 tsp salt
- 4 eggs
- FOR CREAM CHANTILLY
- 1 cup heavy cream or whipping cream
- 1 - 2 tbsp powdered sugar
- 1/2 tsp vanilla
- Line a baking sheet with parchment paper and set aside.
- TO MAKE THE SHELL/ DOUGH: Place the water, milk and butter in a medium sized saucepan and stir until boiling. When the liquid is boiled, add in the flour,salt and into the pot. Stir together and the mixture will turn lumpy. The flour will absorb the liquid and form into a paste. Keep on stirring until the flour will form into a ball in the pot. If you have that consistency, take the pot off the heat and continue stirring and the flour will form a ball . Continue stirring until the dough is LUKEWARM ( you do not want to add the egg in a hot dough) FEEL and then add in the eggs one or two at a time then stir until the eggs are incorporated.Pour in the rest of the eggs and continue stirring. THE DOUGH WILL LOOK CURDLED. Keep on stirring as you add the remaining eggs until the dough will look pasty. Make sure that the dough is still lukewarm when you transfer it to the pastry bag because warmer dough is easier to work on.
- Preheat oven at 400 F.
- Put the dough into the pastry bag with a large hole tip ( you can also use two spoons- one spoon to pick the dough, and the other spoon to slide the dough to the pan.I found it easier to shape the puff with the big tip though, so that is what I used). Squeeze the pastry bag into 2 " wide circle. Give a bag a flick. Wet your finger with water and flatten the dough's middle that is sticking out. Bake cream puffs in a preheated oven 400 F for 10 minutes then lower to 375 for 15 minutes. And bake until slightly golden brown on top. Let the cream puffs shell cool. When cream puffs are cold, bore a hole on the base of the cream puffs using a skinny knife and fill with the cream.
- Place the cream Chantilly into the piping bag with a tip on it and fill the cream puffs. Fill the cream puff sparingly then just come back to refill it when you have Cream Chantilly left over. NOTE: Filling can become very messy. So hang in there.
- FOR CREAM CHANTILLY
- Refrigerate the metal mixing bowl and wire whisk for 20 minutes before using. Place the heavy whipping cream into the bowl and add in half of the sugar and mix on medium speed using an electric mixer. Add in remaining ingredients and mix until stiff peaks form. Be careful not to over whisk or else your cream will turn into butter.