Cream Puffs Recipe
_ DIRECTIONS
Preheat the oven to 430 degrees
In a medium saucepan over medium heat, combine the water, butter,
sugar and salt and bring to a boil. Reduce the heat to low and add the
flour all at once, stirring vigorously with a wooden spoon until the
mixture comes together into a ball and a film starts to form on the
bottom and sides of the pan as the dough cooks and ultimately forms
a smooth, glossy ball, about 4 minutes.
Remove the saucepan from the heat and let the batter rest until just
warm to the touch 10 minutes.
Using a hand-held mixer, beat in the eggs, one at a time, making sure
each egg is well incorporated before adding the next one, at least 30
seconds. With each egg addition, stop the mixer and scrape down the
bowl. Add the last egg and beat until the batter is glossy and smooth,
about 1 minute.
Line two rimmed baking sheets with parchment paper.
Fit a large pastry bag with a 0.5-inch-wide round tip, or cut the corner
off a freezer zip-top bag to form a 0.5-inch opening. Place the bag in a
16-ounce glass and fold the top of the bag over the rim of the glass.
Spoon the batter into the piping bag, then gather the top of the bag
away, up and out of the glass, twisting to close. Pipe 1 0.5- to 2-inch
circles onto the parchment paper, leaving about 2 inches of space
between each dollop of batter. Fill a small bowl with cold water and
dip one finger in the water, then smooth out the tops of the dollops.
Bake for 13 minutes, until the dollops are puffed. Reduce oven heat to
375 degrees and continue to bake for 16 to 19 minutes, until puffed
and golden brown. Rotate the pans and switch them once during the
second half of baking. Let the puffs cool on the sheets for 5 minutes,
then transfer to a wire rack to cool completely.
Make the whipped cream: In the bowl of a stand mixer fitted with a
whisk attachment, combine the heavy cream, powdered sugar and
vanilla. Beat on medium speed until soft peaks form, about 6 minutes.
Slice the puffs in half across the equator. Sandwich some whipped
cream in each puff, then lightly dust with the powdered sugar. Serve
right away.
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