EASY CREAM PUFFS RECIPE | With Chantilly Cream & Chocolate Ganache

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.

Grab a medium sized sauce pot and add 1 cup of water, 1 tsp sugar, 1/2 tsp kosher salt, and 5 ounces of unsalted butter.

Bring the mixture to a simmer over medium high heat.

All at once, add 5 ounces of all-purpose flour.

Reduce the heat to low and stir the dough until it forms a mass and a thin film begins to form at the bottom of the pot (about 1-2 minutes).

Place the dough into the bowl of a stand mixer fitted with a paddle attachment and let it cool for about 5 minutes.

Add 4 eggs one at a time, mixing at medium speed until the dough forms into a paste.

The dough should slowly fall off a spatula or large wooden spoon when done.

Place the dough into a pastry bag fitted with a large tip.

Prepare a 12 by 16 inch piece of parchment paper and mark off spots for 2-inch cream puffs using a ring mold and pencil.

Dab a little bit of powdered sugar in each corner of the sheet pan to anchor the parchment paper.

Pipe 2-inch rounds onto the sheet pan, twisting the tip to reduce the size of the tail that can form.

Smooth out the top of each cream puff with a moistened finger for even rise.

Brush the tops of each round of dough with egg wash, being careful not to let it run onto the parchment paper.

Bake the cream puffs using a four-stage bake method (details not provided in transcript).

For the chocolate ganache, add 1 cup of heavy cream to a small sauce pot and bring it to a simmer.

Turn off the heat and add 4 ounces of dark chocolate and 1/2 tsp of vanilla extract, stirring until a homogeneous sauce forms.

Whisk in 1 ounce of unsalted butter and reserve the sauce with a lid until serving.

After 40 minutes of baking, let the cream puffs cool completely.

For the Chantilly cream, add 1 cup of heavy cream to a stand mixer fitted with a whisk attachment and whip on high speed until it starts to thicken.

Add 2 tablespoons of powdered sugar, 1/2 tsp vanilla extract, and 1/2 tsp orange blossom water (optional).

Continue whisking until stiff peaks form.

Place the Chantilly cream in a pastry bag fitted with a star tip and reserve in the fridge.

Cut the top off of each cream puff carefully, removing any excess dough inside if necessary.

Fill the cavity of each cream puff with Chantilly cream, piping in a circular motion and finishing with a generous amount on top.

Plate four cream puffs on a 10 by 10 square serving dish.

Drizzle chocolate ganache over the cream puffs, top with roasted chopped pistachios, and dust with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens