Don’t be scared to make cream puffs. The recipe may look intimidating, but it’s really not difficult, and the results are delightful. Sarah Nelson from Consulate’s corporate office shared her favorite recipe.
For the pastry
– 1 cup water
– 1 stick butter (plus ¼ stick melted for wash)
– Pinch of salt
– 1 ½ teaspoons granulated sugar
– 1 cup flour
– 4-5 eggs
For the filling
– 2 cups heavy whipping cream
– 2 tablespoons sugar
– Vanilla extract
Making the pastry
Preheat the oven to 425 degrees F.
In a large saucepan, bring the water, butter, salt, and sugar to a rolling boil.
When the mixture boils, remove from heat and add all of the flour at once. Using a wooden spoon, stir vigorously until well combined.
Return the pot to heat and stir for about 30 seconds to evaporate some of the extra moisture.
Scrape the mixture into a bowl and let it cool slightly (room temperature – warm)
Using an electric mixer on medium speed, incorporate the eggs one at a time, pausing after each to scrape down the side. The batter should be thick and glossy, and it should fall steadily from the beaters when you remove them from the bowl. If the batter is still stiff after 4 eggs, incorporate the last egg and mix.
Forming the puffs
Using a pastry bag (or a ziplock bag with a small corner cut out), pipe the batter onto a baking sheet in 1 ½ – 2 inch rounds. Be careful to form the round without a hole in the bottom, as it will make it difficult to hold the filling later.
Brush the melted butter on the top of each round to knock down the points.
Bake for 15 minutes at 425 degrees F.
After the initial 15 minutes, reduce the temperature to 375 degrees F and continue baking for another 20 minutes. The puffs should rise and become light golden brown.
Filling the cream puffs
When the puffs are done baking, take a pastry tip and poke a hole in the bottom of each one. They should have risen enough that the puffs are hollow inside.
Let them cool to room temperature.
In a large mixing bowl, whip the cream, sugar, and vanilla until stiff – overbeating will cause the mixture to take on a butter consistency, but you want it to be sturdy enough to fill the puff and not run out.
Using a piping bag, fill each cooled puff with whipped cream.
Once the cream puffs are filled, you can chill them until you are ready to serve! Get creative and fill the puffs with whatever flavors you like best!
About the Consulate Family Cookbook
The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to GoodNews@consulatehc.com.