Very easy to make cream puffs
This recipe is for Jiheon. We had cream puffs for teatime yesterday. I filled them with sweetened whipped cream and iced them with very strong bittersweet chocolate icing. This paté à choux recipe is the simplest one I’ve ever seen, and it works perfectly.
1 cup water
1 stick (8 Tbs.) unsalted butter
1 cup flour
1 heaping Tbs. Sugar
Heat the water, butter, salt and sugar in a small saucepan until the butter melts. Don’t keep boiling the water as this will change the amount. Take the saucepan off the fire and dump in the flour. Mix vigorously with a whisk until the flour is incorporated. Put back on the fire and continue mixing for a minute. The dough will stick together a little and leave the sides of the pot. Take off the fire and dump into the mixing bowl of an electric mixer. Beat. Then beat in one egg. Then a second. Then a third. If the batter falls from the beaters when you lift them, you’re done. If it sticks, beat in the fourth egg.
Transfer to a pastry bag and pipe onto a parchment lined cookie sheet. Or, use a large spoon to make even size mounds.
Preheated 425 F. oven.
Bake for ten minutes, then turn the oven down to 350 F. and bake for twenty minutes more. The cream puffs should be brown rather than tan.
1 -When you make the mounds of batter, don’t leave little points on top, as these will burn before the cream puffs are crisp.
2 – When you take the cream puffs out of the oven, pierce each one on the side to let the steam escape so they don’t get soggy. You can also return them to the turned-off oven for a few minutes to crisp them.
3 – You can make them without an electric mixer by beating in the eggs, one at a time, with a whisk.
For the whipped cream, I used a cup of heavy whipping cream and a quarter cup of confectioner’s powdered sugar. Confectioner’s sugar has a little bit of cornstarch in it which helps stabilize the whipped cream. When it is whipped, add a teaspoon of the best vanilla extract you can find. I use vanilla bean paste which has bits of vanilla seed in it. I fill them using a pastry bag fitted with a small pastry tube, but you can use a plastic zip-lock bag in a pinch, or even cut them and use a small teaspoon to fill them.