Strawberry Cream Puffs Tatyanas Everyday Food from tatyanaseverydayfood.com
Description
If you're looking for a dessert that's easy to make, delicious, and guaranteed to impress, then you need to try making cream puff pastry. This classic French dessert is made with light, airy pastry shells that are filled with a rich, creamy filling. The combination of the crisp pastry and the smooth filling is simply irresistible.
Prep Time
The prep time for this recipe is around 15 minutes.
Cook Time
The cook time for this recipe is around 30 minutes.
Ingredients
For the pastry shells, you will need: - 1/2 cup of unsalted butter - 1 cup of water - 1/4 teaspoon of salt - 1 cup of all-purpose flour - 4 large eggs For the filling, you will need: - 1 cup of heavy cream - 1/4 cup of granulated sugar - 1 teaspoon of vanilla extract - 1/4 teaspoon of salt
Equipment
- Medium-sized saucepan - Mixing bowl - Handheld mixer or stand mixer - Piping bag and tip - Baking sheet - Parchment paper
Method
1. Preheat your oven to 400°F (200°C). 2. In a medium-sized saucepan, melt the butter with the water and salt over medium heat. 3. Once the mixture comes to a boil, remove it from the heat and add in the flour. Stir until the mixture comes together and forms a ball. 4. Add in the eggs, one at a time, beating well after each addition. The mixture should be smooth and glossy. 5. Transfer the mixture to a piping bag fitted with a large round tip. 6. Pipe the mixture onto a parchment-lined baking sheet in small rounds, leaving space between each one. 7. Bake for 25-30 minutes, or until the pastry is golden brown and puffed up. 8. Remove from the oven and allow to cool completely. 9. In a mixing bowl, whip the heavy cream with the sugar, vanilla extract, and salt until stiff peaks form. 10. Transfer the whipped cream to a piping bag fitted with a small round tip. 11. Cut a small hole in the bottom of each pastry shell and pipe in the filling.
Notes
- Be sure to add in the eggs one at a time, beating well after each addition. This will ensure that the mixture is smooth and glossy. - When piping the mixture onto the baking sheet, be sure to leave space between each round. This will allow the pastry to puff up and expand as it bakes. - When cutting a hole in the bottom of the pastry shell to fill it, be careful not to cut too much off. You want to make a small hole that's just big enough for the filling to go through.
Q: Can I make the pastry shells in advance? A: Yes, you can make the pastry shells up to a day in advance. Store them in an airtight container at room temperature. Q: Can I use a different filling? A: Yes, you can use any filling you like. Some popular options include pastry cream, whipped cream, or fruit compote. Q: Can I freeze the cream puffs? A: Yes, you can freeze the pastry shells and the filling separately. When you're ready to serve, simply thaw the shells and fill them with the filling.
Recipe Tips
- When making the pastry shells, be sure to stir the mixture constantly as you add in the flour. This will help prevent lumps from forming. - To make the piping process easier, place the piping bag in a tall glass and fold the edges of the bag over the sides of the glass. This will help stabilize the bag and make it easier to fill. - If you don't have a piping bag and tip, you can use a zip-top bag with the corner snipped off instead.
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