CLASSIC CREAM PUFFS

Hello there LLK friends! My boys are home for Spring Break this week, and we have all sorts of fun things planned to do together. So I won�t stay long, but just thought I�d pop in real quick here to share this Classic Cream Puff recipe with you, and then I�ll be back again when the boys are back in school.

I�m sure many of you have made cream puffs more times than you can count, and there is really nothing too special about the way I made them. But I thought I�d share since this was the first time I had ever made a choux pastry (pronounced like �shoe�) and it had been on my baking bucket list for a while. I hosted a baby shower this weekend for a sweet baby girl, and it was so fun to serve these classic little delights.

I filled the cream puffs with a simple homemade vanilla whipped cream, and dusted them with powdered sugar. I thought about doing a strawberry whipped cream (using crushed freeze dried strawberries for color and flavor) because I thought they might add to the girlie pink shower theme, but in the end decided to just keep them vanilla. Next time I�ll let myself be a little more creative.

Baca Juga

INGREDIENTS:

FOR THE CREAM PUFF DOUGH (P�TE � CHOUX)
1/2 cup butter
1 cup water
1 tablespoon granulated sugar
1 cup all-purpose flour
4 large eggs
2 tablespoons powdered sugar (for dusting)
FOR THE CREAM FILLING
1 1/3 cups heavy cream (well chilled)
3 tablespoons powdered sugar
1 teaspoon vanilla extract

DIRECTIONS:

Preheat the oven to 375 degrees.
In a 3- to 4-quart pan, combine butter, water, and sugar. Over high heat, bring to a boil and then add the flour all at once and stir quickly until the dough comes together, forming a ball. Remove the pan from the heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally