Cream puffs were my grandfather’s favorite. Every time he visited, my mom had to make them for Kaffee und Kuchen—it was tradition. To this day, I think of him whenever I bake a batch. Crisp on the outside, filled with sweetened whipped cream.
Ingredients
- ½ cup flour
- ½ cup water
- 3 tablespoons unsalted butter, cubed
- pinch of salt
- pinch of sugar
- 2 eggs
- Whipped cream for filling
- Confectioners’ sugar to dust
Instructions
Preheat oven to 350°F. Prepare cookie sheet with Silpat or parchment paper.
Sift the flour. Place the water, butter, salt, and sugar in a saucepan. Heat until the butter and water come to a boil. Remove from the heat and add the flour all at once.
Mix well using a wooden spoon. Return to the heat and mix until a smooth ball forms and the paste leaves the sides of the pan.
Remove from the heat and place the paste in a bowl. Lightly beat the eggs in a small bowl. Using a wooden spoon or an electric mixer, add the eggs to the paste a little at a time, beating well after each addition.
The mixture is ready to use when it is smooth, thick and glossy.
Fill a pastry bag fitted with a large plain tip with the cream puff pastry. Pip 1 1/2 inch balls on the baking sheet. Bake for 30 – 35 minutes or until golden. Immediately remove from baking sheet and cool on a wire rack.
Fill with whipped cream or pastry cream. I often whip cream with some lemon or raspberries for a pink filling. Fill the puffs once cooled. Dust with sifted confectioners sugar.