Valentine's Day is coming up. Impress your loved one with something sweet this weekend!
Fill the cream puffs with both love and delicious cream with baker's favorite Le Tube Pastry Gun!
- ½ cup water
- ½ cup whole milk
- 8 tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 eggs (Large, Room temperature)
- 2 cups heavy whipping cream
- 4 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tbsp powdered sugar
Step 1. Preheat the oven the 425F and line a baking sheet with parchment paper or a silicone baking mat
Step 2. In a medium saucepan, combine water, 1/2 milk, butter, sugar and salt. Bring just to a boil over medium heat then remove from heat and stir in flour all at once with a wooden spoon.
Step 3. Once flour is incorporated, place back over medium heat stirring constantly for : 1/2 - 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
Step 4. Transfer dough to a large mixing bowl and beat using a mixer on medium speed for 1 minute. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
Step 5. Transfer the dough to piping bag fitted with a 1/2" round tip. Pipe 28 puffs.
Step 6. Bake at 425F for 1o minutes in the center of the oven. Without opening oven, reduce temp to 325F and bake 20-22 min longer or until golden brown on the top. Transfer to wire rack to cool completely.
Step 7. In a large mixing bowl, combine heavy cream, sugar and vanilla extract. Beat on medium-high speed until fluffy wit the stiff peak (2min). Transfer to a piping bag fitted with a large opening star tip.
Step 8. Once cream puffs are completely cooled, fill them with cream. Dust with powdered sugar and serve!
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