How To Make Easy Cream Puffs - Natasha's Kitchen

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.

Preheat the oven to 425°F.

In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 tablespoons unsalted butter, 1 teaspoon sugar, and 1/4 teaspoon salt; bring to a boil over medium heat.

Take off the heat and stir in 1 cup of flour all at once with a wooden spoon.

Place back over medium heat, stirring constantly for about 2 minutes to release moisture and partially cook the flour.

Transfer the dough to a large mixing bowl and beat using an electric mixer on medium speed for about a minute to cool slightly.

Add 4 room temperature eggs one at a time, allowing them to fully incorporate between each addition.

Beat another minute until the dough is smooth and forms a thick ribbon when pulled up.

Transfer the dough to a piping bag fitted with a half-inch round tip.

Pipe 28 puffs, each 1 1/2 inches in diameter and 1/2-inch tall, keeping them about one inch apart.

Bake at 425°F for 10 minutes, then reduce the temperature to 325°F and bake for an additional 20 to 22 minutes until golden brown.

Transfer to a wire rack and let cool completely before filling with cream.

Make whipped cream by combining 2 cups cold heavy whipping cream, 4 tablespoons sugar, and 1 teaspoon vanilla extract in a large mixing bowl; beat over medium-high speed for about 2 minutes until fluffy with stiff peaks.

Fill cream puffs by either piping cream inside, cutting the tops off and filling, or cutting the tops and adding a raspberry before replacing the top.

Dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens