Imagine biting into a cloud-like pastry so delicate it practically floats off your plate, filled with rich, velvety whipped cream that promises to transport you straight to a Parisian patisserie. Aunt Lil's Cream Puffs are not just a dessert; they're a culinary experience that transforms simple ingredients into an extraordinary treat that will have your guests begging for the recipe. Whether you're a novice baker or a seasoned pro, these cream puffs are about to become your new signature dessert that looks and tastes like it came straight from a professional bakery.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 12 puffs
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 tsp salt
- 4 large eggs
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan, combine water and butter. Bring to a rolling boil over medium-high heat, ensuring the butter is completely melted and integrated with the water.
- Remove the pan from heat and quickly stir in the flour and salt all at once. Mix vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
- Return the pan to low heat and continue stirring for about 1-2 minutes to dry out the dough, which helps create a lighter pastry.
- Transfer the dough to a large mixing bowl and let it cool for 5 minutes. This prevents the eggs from cooking when added.
- Add eggs one at a time, beating thoroughly after each addition. The dough should become smooth and glossy, with a pipeable consistency.
- Using a piping bag or two spoons, drop rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes until puffs are golden brown and have risen significantly. Do not open the oven during baking to prevent deflation.
- Remove from oven and immediately pierce each puff with a sharp knife to allow steam to escape. This prevents sogginess.
- Let the puffs cool completely on a wire rack.
- For the filling, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Once cooled, slice puffs horizontally and generously fill with the whipped cream mixture.
- Dust with additional powdered sugar if desired and serve immediately.
Tips
- Ingredient Temperature Matters: Ensure all ingredients are at room temperature for the most consistent results.
- Mixing Technique is Key: When adding eggs to the dough, mix thoroughly after each addition to create a smooth, glossy texture.
- Pipe Like a Pro: Use a piping bag for uniform, professional-looking puffs. If you don't have one, two spoons work just fine.
- Oven Discipline: Resist the temptation to open the oven while baking. Sudden temperature changes can cause your puffs to deflate.
- Steam Escape: Always pierce the baked puffs immediately to prevent sogginess and maintain that perfect crisp exterior.
- Filling Finesse: Whip the cream just until stiff peaks form to avoid over-beating, which can make the filling grainy.
- Serve Fresh: These cream puffs are best enjoyed the same day they're made, so time your preparation accordingly.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 135mg
