Cream Puffs
If you're looking for a tasty Easter treat, try out this cream puffs recipe
Get ready to rock and roll with a sugar rush of epic proportions! These Cream Puffs are here to serenade your taste buds with a sweet melody!
Ingredients
- 4 large Rosemary Farm eggs
- 1/2 cup (1 stick) butter, cut into pieces
- 1 cup bread flour OR all-purpose flour
- 4 cups Pastry Cream (Vanilla Custard Filling)
- Powdered sugar
Instructions
- Position rack in lower third of oven; heat oven to 425°F. heat water and butter in heavy medium saucepan over medium heat to a rolling boil. remove from heat and immediately, add flour and salt all at once; beat vigorously until thoroughly blended. return to medium heat. cook, stirring vigorously, until mixture pulls away from sides of pan and forms a ball, 1 to 2 minutes.
- Remove from heat. let stand to cool slightly, stirring occasionally, 5 minutes.
- Add eggs, 1 at a time, beating after each addition by hand or with mixer on medium speed, until smooth. continue beating, if necessary, until glossy and a small quantity of dough scooped on the end of a spoon stands erect.
- For cream puffs: drop dough by scant 1/4 cupfuls, about 2 inches apart, onto ungreased baking sheet.
- Bake in lower third of 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, about 20 minutes longer. Immediately after baking, pierce side of each puff with tip of sharp knife. cool on wire rack.
- Just before serving, cut off 1/2 inch from top of each puff; pull out and discard any filaments of soft dough from inside. spoon scant 1/3 cup pastry cream into each puff; replace tops. Sprinkle tops with powdered sugar. refrigerate leftovers promptly.
Tips:
For profiteroles: fill cream puffs with ice cream and serve with chocolate sauce.
Fill cream puffs right before serving so they do not become soggy.
For medium-size puffs: Drop dough in 2 Tbsp. portions about 2 inches apart onto ungreased baking sheet. Bake in 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, 12 to 15 minutes longer. Makes about 30.
For small puffs: Drop dough by tablespoonfuls about 1 inch apart onto ungreased baking sheet. Bake in 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, 10 to 12 minutes longer. Makes about 45.
Pastry bag: For faster, neater filling, press pastry cream into puffs from a pastry bag fitted with plain tip.
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