Easy cream puffs recipe. Vannila or Cheese filling. Irresistibly delicious

Instructions

1. Prepare the Choux Pastry

1.Preheat the Oven

Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper to prevent sticking.

2.Combine Wet Ingredients

In a medium-sized saucepan, combine 1 cup of milk, 3 tablespoons of unsalted butter, and 1/2 teaspoon of salt.

Heat the mixture over medium heat until the butter melts and the mixture comes to a rolling boil.

3.Add the Flour

Once boiling, remove the saucepan from the heat.

Immediately add 1 cup of all-purpose flour to the hot milk mixture.

Stir vigorously with a wooden spoon or spatula until the mixture forms a smooth, cohesive ball and pulls away from the sides of the pan. This should take about 1-2 minutes.

4.Incorporate the Eggs

Let the dough cool for about 5 minutes to prevent the eggs from cooking.

Add 2 large eggs, one at a time, beating well after each addition. The dough should be glossy and pipeable but still hold its shape. If the dough appears too runny, add an extra egg yolk or a tablespoon of flour as needed.

5.Pipe the Puff Centers

Transfer the dough to a piping bag fitted with a large round tip (about 1/2 inch) or use a plastic zip-top bag with a corner snipped off.

Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.

Optionally, you can pipe them in decorative shapes or sprinkle with a little coarse sugar for added texture.

6.Bake the Puffs

Place the baking sheet in the preheated oven and bake at 425°F (220°C) for 15 minutes, until the puffs are puffed up and golden brown.

After 15 minutes, reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes, or until the puffs are dry and have a hollow center.

Important: Do not open the oven door during baking, as the sudden temperature change can cause the puffs to collapse.

7.Cool the Puffs

Remove the baking sheet from the oven and let the cream puffs cool completely on a wire rack.

Once cooled, you can slice them in half horizontally with a serrated knife to prepare for filling.

2. Prepare the Filling

For Sweet Vanilla Cream:

1.Whip the Cream

In a mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract.

Use an electric mixer to whip the cream until stiff peaks form.

2.Fill the Puffs

Using a piping bag fitted with a star tip or a small round tip, fill each cooled puff with the whipped vanilla cream.

Alternatively, you can spoon the cream into each puff opening.

For Savory Cheese Filling:

1.Mix the Filling

In a bowl, combine 1 cup of sour cream or crème fraîche with 1 cup of grated cheese.

Season with salt and pepper to taste.

Add fresh herbs if desired for extra flavor.

2.Fill the Puffs

Similar to the sweet filling, use a piping bag or spoon to fill each puff with the savory mixture.

3. Add the Glaze (Optional)

Chocolate Ganache:

Melt equal parts dark or milk chocolate and heavy cream in a saucepan over low heat, stirring until smooth.

Dip the tops of the filled cream puffs into the ganache and let them set on a cooling rack.

Fondant or Powdered Sugar:

Drizzle melted white or dark chocolate over the puffs, or simply dust with powdered sugar for a classic look.