Carla Makes Life-Changingly Good Cream Puffs | From the Test Kitchen | Bon Appétit

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

heavy cream

🥗Healthier: whipped coconut cream

💰Cheaper: whipped topping

Whipped coconut cream is dairy-free and lower in calories.

Start by melting 1 stick of butter with 1/2 cup of water in a small saucepan over high heat.

Stir occasionally and bring the mixture to a boil without letting it reduce.

Once boiling, add 1/2 cup of flour all at once and turn the heat down to medium.

Stir quickly until the mixture forms a ball and starts to pull away from the sides of the pan, cooking until a dry film appears on the bottom.

Remove from heat and let cool for about 30 seconds, then beat the dough for a bit to cool it down further.

Add the first egg and mix until fully incorporated before adding the next egg. Repeat this for all 5 large eggs, ensuring the mixture becomes shiny and smooth after each addition.

Prepare a piping bag by folding the edge over to keep it clean, then fill it with the dough, not more than 2/3 full.

Pipe the dough onto a baking sheet in small mounds, ensuring they are even and not forming peaks.

Make an egg wash by beating 1 egg with a little water and brush it over the puffs.

Preheat the oven to 450°F (232°C) and place the puffs in the oven, then turn the oven off immediately.

Set a timer for 10 minutes, then after that time, turn the oven back on to 350°F (177°C) and bake for an additional 10 minutes.

Total baking time should be about 30 minutes, until the puffs are dark golden brown and feel hollow.

While the puffs are baking, whip a large volume of heavy cream with some sugar until stiff peaks form, but still glossy.

Once the puffs are baked and cooled, use a star tip to fill them with whipped cream.

Dust the filled puffs with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens