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Cream Puffs
Makes 15 small or 6-7 large cream puffs
Ingredients
For cream puffs:
6
tbsp
butter
3/4
cup
water
1/8
tsp.
salt
1
tsp.
Adam's Extract vanilla
3/4
cup
flour
3
eggs
Powdered sugar – for dusting
For pastry cream:
4
large egg yolks
1/2
cup
sugar
1/4
cup
cornstarch
1/4
teaspoon
salt
1 1/2
cups
whole milk
2
tsp
Adam's Extract vanilla
4
tablespoons
1/2 stick unsalted butter, cut into small pieces
Instructions
For cream puffs:
Preheat oven to 425 degrees.
In a medium saucepan, bring water and butter to a boil.
Stir in vanilla, flour, and salt until the mixture forms a ball.
Remove from heat and let cool for 5 minutes.
Add the eggs, one at a time, mixing well after each. You can use a wooden spoon or a hand mixer but mix until the dough is well combined and sticky.
Transfer pastry dough to a piping bag and squeeze small golf ball size circles onto a lined baking sheet.
You can also make larger cream puffs for an impressive plated dessert {like my photo above}!
Bake for 20 to 25 minutes until golden.
Using a toothpick, poke a small hole in the side of each puff to release all steam.
Remove to a rack to cool completely.
Once cool split and fill them with the pastry cream {or whipped cream}.
Sprinkle with powdered sugar before serving.
For pastry cream:
In a saucepan, whisk together egg yolks, sugar, cornstarch, and salt.
Heat over medium-high heat then add milk.
Continue to whisk until thickened about 2 minutes.
Remove from heat and whisk in vanilla.
Finally add butter, a few pieces at a time, until melted and smooth.
Pour into a bowl and cover with plastic wrap directly on the surface of the cream.
Refrigerate until completely cool.
Notes
Cream Puffs recipe from www.paulasplate.net .
Pastry Cream adapted from Real Simple magazine.