Cream Puffs
A crisp, tender puff with an open center cavity to fill with your favorite filling.
Ingredients
- 125 g Bread flour
- 188 g Water
- 94 g Butter
- 2 g Salt
- 209 g Eggs
Instructions
- Preheat oven to 425.
- Bring water, butter and salt to a rolling boil.
- Remove from heat momentarily, add flour, and stir vigorously. Add back to heat and cook while stirring for at least 3 minutes, and film has formed in bottom of pan.
- Remove from heat and add to stand mixer bowl (or mixing bowl).
- Beat on low speed until steaming has stopped.
- Begin adding eggs one at a time, while continuously mixing on low, until smooth, thick paste has formed.
- Transfer dough to piping bag, and pipe onto sheet pan. Smooth tops with a wet finger or top with craquelin. Alternatively, scoop with stainless cookie scoop on to pan.
- Place in preheated oven and immediately reduce heat to 350.
- Bake 30-40 minutes or until browned in any crevices and lightweight.
- Cool completely before filling.
Notes
To fill, you can use a piping tip, or simply cut in half and pipe or spoon filling in. Once filled, they should be used soon, or the filling will make the cream puff soggy.