Cream Puffs

Cream Puffs - Pate choux pastries filled with sweetened whipped cream | Let the Baking Begin

Cream puffs are always a festive way to celebrate. Light as air pate choux shell, filled with lightly sweetened vanilla whipped cream – it’s a match made in heaven!

Cream Puffs - Pate choux pastries filled with sweetened whipped cream | Let the Baking BeginDarigold asked me to use their Cream Puff recipe and the whole process was smooth and super easy – thank you Darigold for sponsoring this post!  The cream puffs puffed up perfectly, creating enough hallow space inside to fill with the luscious cream. I was actually really excited to be working with them because for years I have been using their Darigold Heavy Cream 40%, so this was a perfect opportunity to showcase an ingredient I absolutely love. With the rich fat content the whipping cream whips up perfectly and is never runny, it’s good in creams for cakes or pastries, or for piping stars on top of your cake, or any decorating, really.

Cream Puffs - Pate choux pastries filled with sweetened whipped cream | Let the Baking Begin

I increased the sugar amount in the whipped cream because my family likes our dessert sweet, but if you’re not a fan of sweet desserts you can use only couple of tablespoons of powdered sugar instead. I also poured some chocolate ganache on top of the cream puffs to give them that wow factor, that chocolate seems to be able to add just to about anything. I’m thinking that a pinch of salt in the chocolate ganache might not be a bad idea either, may be I’ll add it next time.

 

Cream Puffs 

Makes: 20-30 cream puffs

Adapted slightly from: Darigold Cream Puffs recipe 

Ingredients for the Cream Puffs: 

  • 1 Cup Water
  • 1/2 cup (1 stick) Darigold butter
  • 1 Cup flour
  • pinch of salt
  • 4 eggs

Cream Puffs - Pate choux pastries filled with sweetened whipped cream | Let the Baking BeginHow to make Cream Puffs

Turn oven to 400F, with the rack in the middle. Line a large baking sheet with parchment paper or foil (for easier cleanup).

In a 2 quart saucepan, combine 1 cup water, 1/2 cup butter and a pinch of salt. Bring to a boil over medium high heat.

Cream Puffs - Pate choux pastries filled with sweetened whipped cream | Let the Baking Begin

Add 1 cup of flour at once and quickly stir with a wooden spoon (without removing from heat) until the dough pulls away from the sides of the pan. Continue stiring and cooking the dough for another 2 minutes. Remove the dough to a mixing bowl.

Cream Puffs - Pate choux pastries filled with sweetened whipped cream | Let the Baking Begin

With the mixer on low-medium beat it for 1-2 minutes to cool it off slightly. Now beat 4 eggs into the dough with the mixer on medium-high speed, one egg at a time, making sure it’s well incorporated before adding the next, until a smooth dough forms.

Cream Puffs - Pate choux pastries filled with sweetened whipped cream | Let the Baking Begin

Using a tablespoon, or a small ice cream scoop, scoop out dough onto the lined baking sheet about 2 inches apart.

Cream Puffs - Pate choux pastries filled with sweetened whipped cream | Let the Baking Begin
Bake in a 400F oven for 15 minutes, then reduce heat to 350F for another 10-12 minutes until the cream puffs are golden.

Cream Puffs - Pate choux pastries filled with sweetened whipped cream | Let the Baking Begin

Once cool enough to handle, split each puff in two horizontally.

Cream Puffs - Pate choux pastries filled with sweetened whipped cream | Let the Baking Begin

 

Ingredients for the Chantilly Cream or Vanilla Whipped Cream

  • 2 cups Darigold Heavy Whipping Cream
  • 1 tsp vanilla extract or emulsion
  • 1 cup powdered sugar (use less if you don’t like it sweet)

Cream Puffs - Pate choux pastries filled with sweetened whipped cream | Let the Baking BeginHow to make Chantilly Cream or Vanilla Whipped Cream: 
Add 2 cups of Darigold heavy cream (or any cream with fat content of 33% or more) to a cold bowl, whip on medium speed. Add 1 tsp of vanilla extract or emulsion and 1 cup powdered sugar (you can add from 3-4 tablespoons to a full cup). Beat on high until stiff peaks form.

Cream Puffs - Pate choux pastries filled with sweetened whipped cream | Let the Baking BeginTo fill the cream puffs: 

Spoon the whipped cream inside of each cream puff and cover with the other half. OR fit a ziplock bag/pastry bag with a star tip. Now fill the ziplock/pastry bag with the cream and pipe it inside of each cream puff. Cover with the other half. Refrigerate until ready to serve.

Cream Puffs - Pate choux pastries filled with sweetened whipped cream | Let the Baking Begin

Best served after couple of hours.

Eclair

Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Serves: 20 - 30 cream puffs

Ingredients

Ingredients for the Cream Puffs:

  • 1 Cup Water
  • ½ cup (1 stick) Darigold butter
  • 1 Cup flour
  • pinch of salt
  • 4 eggs

Ingredients for the Chantilly Cream or Vanilla Whipped Cream

  • 2 cups Darigold Heavy Whipping Cream
  • 1 tsp vanilla extract or emulsion
  • 1 cup powdered sugar (use less if you don't like it sweet)

Instructions

How to make the Cream Puffs:

  1. Turn oven to 400F, with the rack in the middle. Line a large baking sheet with parchment paper or foil (for easier cleanup).
  2. In a 2 quart saucepan, combine 1 cup water, ½ cup butter and a pinch of salt. Bring to boil over medium high heat.
  3. Add 1 cup of flour at once and quickly stir with a wooden spoon (without removing from heat) until the dough pulls away from the sides of the pan. Continue stiring and cooking the dough for another 2 minutes. Remove the dough to mixer bowl.
  4. With the mixer on low-medium beat it for 1-2 minutes to cool it off slightly. Now beat 4 eggs into the dough with the mixer on medium-high, one egg at a time, making sure it's well incorporated before adding the next, until a smooth dough forms.
  5. Using a tablespoon, or a small ice cream scoop, scoop out dough onto the lined baking sheet about 2 inches apart.
  6. Bake in a 400F oven for 15 minutes, then reduce heat to 350F for another 10-12 minutes until the cream puffs are golden. Once cool enough to handle, split each puff in two horizontally.

How to make the Chantily Cream or Vanilla Whipped Cream

  1. Add 2 cups of Darigold heavy cream (or any cream with fat content of 33% or more) to a cold bowl, whip on medium speed. Add 1 tsp of vanilla extract or emulsion and the powdered sugar (you can add from 3-4 tablespoons to a full cup). Beat on high until stiff peaks form.

To fill the cream puffs:

  1. Spoon the whipped cream inside of each cream puff and cover with the other half. OR fit a ziplock bag/pastry bag with a star tip. Now fill the ziplock/pastry bag with the cream and pipe it inside of each cream puff. Cover with the other half. Refrigerate until ready to serve.

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