|Classic Cream Puffs filled with whipped cream|
Light as air pâte a choux are leavened by eggs. Steam forms as the puffs bake, and the dough expands to hold the steam. Inside, the puffs will have a light, moist, bubbly eggy dough that’s absolutely delicious. Eggs are a foundation ingredient and integral part of making cream puffs and this recipe makes good use of 6 whole eggs plus 1 egg for brushing for a golden-brown crust.
|Place dough in a piping bag and pipe mounds on lined baking sheet. Alternatively you can use a large tablespoon to scoop mounds|
The baked choux can be filled with anything your heart desires: whipped cream, custard, pastry cream, ice cream or even savoury fillings.
I’ve developed a classic cream puff recipe for @BCEgg, a non-profit organization that regulates BC’s egg farms. Please vote for my recipe by clicking on the link HERE. I’ve entered my cream puffs in their contest and would be grateful if you vote for me! BC residents can vote once a day every-day until the contest ends on November 1, 2019
|Baked puffs can be split and filled or a small slit can be cut into the puff after baking to allow steam to escape and the insides to dry out.|
½ cup water
¾ cup milk
½ teaspoons salt
½ cup butter, cut into pieces
1 ½ cups bread flour
6 large free range eggs
Egg wash: 1 egg and 1/2 tsp salt, mixed well
Preheat oven to 400 degrees Fahrenheit. In a saucepan combine water, milk, cut up butter and salt. Stir occasionally over medium heat. ensuring butter melts completely.
When the mixture bubbles, add flour and stir quickly. Continue to stir until dough comes together well and pulls from side of saucepan
Transfer the dough to bowl of mixer. With the paddle attachment, mix the dough until combined well. Add the eggs, one at a time, mixing well after each and scraping down the sides. After last egg, beat the dough on high speed for 15 seconds. Repeat until dough is consistently smooth, thick, and slightly shiny.
On parchment-lined baking sheets, the dough into 2-inch balls, leaving one inch of space between each.
Brush egg wash on the tops of the dough and bake in preheated oven at 400 degrees Fahrenheit, for 20-25 minutes or until golden brown, rotating halfway through.
Allow the puffs to cool on the baking sheets. Poke a hole to allow steam to escape and to dry out the insides, if desired. Split cream puffs and stuff with a scoop of ice cream or poke a small hole in the bottom of each creampuff, and use a piping bag pipe in filling of whipped cream, pastry cream or filling of choice. Sift powdered sugar over the top and serve immediately.