These airy-fairy cream puffs, blooming with a luscious vanilla whipped cream and a delicate dust of powdered sugar, are an absolute delight. Each golden shell encases a dreamy center, promising a bite of heaven.
Preheat your oven to 375°F and line a baking sheet with parchment paper.
2
In a saucepan, combine the milk, butter, 1 tablespoon granulated sugar, and kosher salt, and heat over medium heat till it simmers, about 3 minutes. Ensure it does not boil.
3
Remove saucepan from the heat and stir in the flour. It will form a paste.
4
Return the saucepan to medium heat, cooking and stirring constantly, until dough forms and pulls away from the sides and bottom of the pan. This should take about 2 minutes.
5
Shift the cooked dough to a stand mixer bowl. To cool the mixture, beat it with the paddle attachment.
6
Beat in 2 eggs into the dough, one at a time, ensuring each egg is completely incorporated before adding the next one.
7
Transfer the dough into a piping bag fitted with a large round tip and pipe out 12 equal portions, spaced about 2 inches apart on the prepared baking sheet.
8
Using your fingers dampened with water, smooth the tops so there are no peaks.
9
Combine the remaining egg with 1 tablespoon of water to make an egg wash, then lightly brush it over the top of the dough mounds.
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Bake the cream puffs for about 22 to 25 minutes, until they are puffed and golden. Refrain from opening the oven door during baking.
11
Switch off the oven, leaving it slightly ajar, and let the baked cream puffs cool inside for at least 15 minutes. Remove and allow to cool completely on a wire rack.
CREAM
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While the cream puffs are cooling, make the whipped cream filling. In your stand mixer bowl, combine the heavy whipping cream, 1/4 cup granulated sugar and vanilla extract.
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Beat the mixture until stiff peaks form.
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Once your cream puffs have cooled, cut them open. Fill each with a generous dollop of whipped cream and replace their tops.