Cream Puffs

Preheat the oven to 425°F (220°C) and prepare a sheet pan lined with parchment paper. Also prepare a pipping bag fitted with a large round tip. We used a Wilton 1A tip.
Make choux pastry:
In a saucepan, add the milk, water, butter, sugar, and salt. Over medium high, stir until the butter has melted then bring everything to a simmer.
Take the saucepan off the heat and immediately add all the flour at once. Use a wooden spoon to mix in the flour until fully incorporated and a firm dough forms. Place the saucepan back onto the stove over low to medium low heat and cook the dough by stirring vigorously with the wooden spoon. The dough is ready when a thin film forms on the bottom and sides of the sauce pan and the dough becomes a smooth ball and no longer sticks to the saucepan. Take the saucepan off the heat but keep mixing the the dough for a few minutes to help cool it faster.
Once the dough and saucepan is no longer scorching hot (very warm is okay), add the beaten egg in 3 to 4 additions, making sure to mix and fully incorporate the egg into the dough between each addition. The dough at the end should have be very tacky and flows like thick ribbon. If you pick up the dough and let it fall off the spoon it should form a triangular tail. *See post for photo reference*
Note: Depending on your environment, a little more or less egg may be needed to achieve the correct consistency. We recommend holding back about 1 tablespoon of egg for just in case and add 1 tablespoon at a time as needed.
Transfer the finished dough to the prepared pipping bag. Pipe 2 inch mounds on the prepared sheet pan, keeping each mound about 2 to 3 inches apart. Pipe the dough straight down, don't swirl it. Swirling will create unwanted air pockets. Wet a finger with water and dap the tips of each mound to smooth it out.
Bake the choux pastry at 425°F (220°C) for 15 minutes then reduce the heat to 350°F (175°C). Open the oven door for a couple minutes to allow the oven temperature to cool. Bake for another 15 minutes until the choux pastry is golden brown. Turn off the oven and let the the pastries sit for 10 minutes with the oven door cracked. Then remove the pastries from the oven and let them cool completely at room temperature before filling.
Make filling:
While the choux pastries are cooling, make the whipped cream filling. Combine heavy cream, sugar, and vanilla extract in a mixing bowl. Using a hand mixer, whip the cream on medium low speed until the mixture starts to thicken then increase the speed to medium high and whip the cream until stiff peak. Transfer the whipped cream to a pipping bag fitted with a large star tip of your preference. Keep refrigerated until needed.
Assemble:
Once the choux pastries have cooled, use a serrated knife to cut each in half horizontally. Fill the bottoms of each choux with whipped cream and place the top half on top of the cream to sandwich it. If desired, dust each cream puff with powder sugar for garnish.

Ingredients

For the pâte à choux dough:

For the whipped cream filling:

Instructions

Notes

Nutrition

Cream Puffs

Ingredients 1x2x3x4x

For the pâte à choux dough:

For the whipped cream filling:

Instructions

Notes

Nutrition

Ingredients