I officially have one week left of college. HOW CRAZY IS THAT? It’s also intimidating and kinda freaky, but super exciting, too! Last night was one last that I was not looking forward to – last Freshmen Bible Study to lead after leading amazing freshmen for the last two years. We are going to a movie next week, so this was also the last time I got to spoil my little ones. I settled on a new challenge of a cream puff. These things were super easy and we gobbled those bad boys down. Anybody can do this without much thought or effort!
Easy Cream Puffs
Yield: about 20
Prep Time: 15 minutes Cook Time: 14-18 minutes
What you need:
- 1 cup water
- 1 stick unsalted butter, cut into tablespoon sized pieces
- large sprinkling of salt
- 2 TBSP granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
For the creme
- 1.5 cup of cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon of vanilla
For the pastry
- Pour water, butter, sugar, and salt in a medium sauce pan over medium high heat. Stir regularly until butter is melted and everything start to boil, about 5 minutes
- Turn heat down to medium. Add flour into the mixture and stir rapidly. Stir until most of the mixture has cooked off and the mixture is a doughy consistency – about 1 minute.
- Place dough into a large mixing bowl. Let it cool for about 5 minutes.
- Add eggs one at a time, beating well with a hand mixer. Add the next egg only when the previous one has been completely mixed.
- Place batter in a pastry bag fitted with a large round tip or a zip lock bag with the tip cut off. I used a zip lock bag and it worked pretty well, but a pasty bag would work really well, too!
- Preheat oven to 425 and line baking sheets with parchment paper
- Hold the pastry filled bag over the baking sheet and make a 1 to 1.5 inch round. You want to make a mound that is as close to up and down as possible (don’t let it fall over or make it wide)
- Put the baking sheet in the oven and increase the heat 450. Bake for 7 minutes and then drop the heat to 350 and bake for another 7-9 minutes until the shells are crispy and set. DO NOT OPEN THE OVEN WHEN YOU CHANGE TEMPERATURES. If your oven tends to cook a little cool, add more time on the back end of the 350 cooking time.
- Fill cooled pastries with creme and place in freezer until about 30 minutes before you are ready to serve so the creme can really set.
- Whip the creme in a medium sized bowl with a hand mixer until it start to thicken
- Add the powdered sugar and vanilla
- Continue to mix with a hand mixer until it really starts to thicken and you can see peaks forming
- Fill another pastry bag (or zip lock bag) with the creme
- Gently cut a small hole in the bottom of a cooled puff and squeeze the creme into the puff until you can see it is full. You’ll feel it fill up and you’ll probably see some of the creme peep out of the bottom where you are filling.
This recipe is adapted from Baker Bettie.