How to Make Cream Puffs

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.

In a pot, combine 1/2 cup milk and 1/2 cup water, then add 3 oz of unsalted butter and bring to a boil.

Once boiling, stir briefly to blend the butter, milk, and water together.

Add 1 cup of all-purpose flour, stirring until it forms a paste and pulls away from the sides of the pot.

Continue stirring until the dough forms a ball and no bits of flour are visible.

Remove from heat and let the dough cool until lukewarm, checking with the back of your hand.

Add eggs one at a time, mixing well after each addition until the dough becomes shiny and pasty.

Transfer the dough into a piping bag.

On a baking sheet lined with parchment paper, pipe the dough into circles about 1.5 to 2 inches wide, flicking the bag to remove peaks.

Bake in a preheated oven at 450°F for 10 minutes, then reduce the temperature to 375°F and bake for an additional 15 minutes until golden brown.

Remove from the oven and let cool completely.

Using a pairing knife, make a small hole in the bottom of each cream puff.

Fill a piping bag with whipped cream (crem chantilly) and insert the tip into the hole to fill the cream puff.

Dust with powdered sugar using a strainer for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens