Need something special to serve for dessert? We have the perfect recipe for you. Look below to get the best recipe for a classic French pastry.
24small cream puffs
24small cream puffs
2cupsheavy whipping cream
1teaspoonpure vanilla extract
1/2cupPowdered sugarplus more for garnish
Preheat the oven to 400°F. Line two sheet pans with parchment paper.
Combine the butter, water, and salt in a medium saucepan. Bring to a boil.
Once the butter has melted completely, lower the heat slightly and add the flour. Vigorously stir until the mixture forms into a thick, semi-dry mass of dough, about 5 minutes.
Transfer the dough to a bowl of a stand mixer fitted with the paddle attachment. On medium speed, mix the dough for 5 minutes to slightly cool it.
With the mixer still running, add one egg at a time. Wait until one egg is completely mixed before adding another. Add each egg until the dough looks smooth and glossy, but still firm enough to be piped and hold its shape. You may not need to add all the eggs.
Add the batter to a piping bag fitted with a large round tip. Pipe twelve round mounds (about 1 1/2 inches wide) on one prepared sheet tray, leaving about 2 inches of space between each mound. Repeat with the other sheet tray.
Bake for 20-25 minutes until golden and puffed. Remove from the oven. Wait a few minutes before transferring the cream puffs to a cooling rack.
While the cream puffs are cooling, make the whipped cream. Whisk together the heavy cream, vanilla, and powdered sugar until thick and fluffy. Store in the refrigerator until ready to use.
Once the cream puffs have fully cooled, cut each one in half horizontally, using a sharp serrated knife. Remove any extra dough from inside the halves.
Fill a piping bag fitted with a large star attachment with the whipped cream. Fill the bottom half of each cream puff with whipped cream, then finish with a rosette design. Place the top half gently on top.
Sprinkle with powdered sugar, and serve immediately with fresh berries!