Cream puffs are simply elegant! To make them even more wow, serve them drizzled with warm chocolate sauce and serve 2 to 3 per person.
Preheat oven to 425 F/220 C and line sheet with parchment paper using spray oil.
In a saucepan combine water, milk, butter, sugar, and salt. Bring to a boil over medium. Add in flour and stir continuously with a wooden spoon for 1-3 mins.
Move the single mass formed into a mixer bowl to let cool for 5 mins. (Otherwise your eggs will ‘cook’ in the next step).
Add in eggs individually, beating on medium-high.
Beat the mixture for about 1min, until dough is fully combined.
Fill a piping bag, without a tip and pipe onto baking sheet moderately sized, portioned to yield about 20 creampuffs.
Bake at 425 F/220 C for 10 mins, then reduce to 325 without opening oven, and bake for 20 mins.
Move to a rack and let cool completely before filling.
Tips:
– When adding the eggs, best to wait until first egg is completely incorporated before adding the next one.
– Pipe the dough in a straight up and down motion to ensure they are sufficiently sized and symmetrical.
To Fill: Once cooled you can slice the puffs in two horizontally and fill them with cream and put the top back on OR you can put the cream in a piping bag and push the pastry tip into the side of the puff and insert cream until it pushes back.
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