Pate choux pastries filled with sweetened whipped cream. A simple cream puff recipe.
Turn oven to 400°F, with the rack in the middle. Line a large baking sheet with parchment paper or foil (for easier cleanup).
In a 2 quart saucepan, combine 1 cup water, 1/2 cup butter and a pinch of salt. Bring to boil over medium-high heat.
Add 1 cup of flour at once and quickly stir with a wooden spoon (without removing from heat) until the dough pulls away from the sides of the pan. Continue stiring and cooking the dough for another 2 minutes. Remove the dough to mixer bowl.
With the mixer on low-medium beat it for 1-2 minutes to cool it off slightly. Now beat 4 eggs into the dough with the mixer on medium-high, one egg at a time, making sure it's well incorporated before adding the next, until a smooth dough forms.
Bake in a 400°F oven for 15 minutes, then reduce heat to 350F for another 10-12 minutes until the cream puffs are golden. Once cool enough to handle, split each puff in two horizontally.
Add 2 cups of Darigold heavy cream (or any cream with fat content of 33% or more) to a cold bowl, whip on medium speed. Add 1 tsp of vanilla extract or emulsion and 1 cup powdered sugar (you can add from 3-4 tablespoons to a full cup). Beat on high until stiff peaks form.
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