Effortless Cream Puffs Raspberries (Print Version)
# Ingredients:
→ Choux Pastry
01 -
4 large eggs at room temp
02 -
125 g all-purpose flour
03 -
0.25 tsp salt
04 -
1 tsp sugar
05 -
113 g unsalted butter
06 -
120 ml whole milk
07 -
120 ml water
→ Cream Filling and Garnish
08 -
1 Tbsp powdered sugar for dusting
09 -
28 fresh raspberries if you feel fancy
10 -
1 tsp vanilla extract
11 -
4 Tbsp sugar
12 -
480 ml cold heavy cream
# Instructions:
01 -
Shake powdered sugar on top and enjoy right away.
02 -
After they’re totally cool, fill every one with whipped cream — either poke it in from the side with your piping bag or slice off the tops and spoon it in. Want a surprise? Hide a raspberry inside before topping.
03 -
Mix your cold cream, sugar, and vanilla in a big bowl. Beat with a mixer — medium-high speed is perfect — until you get nice, stiff peaks. Scoop into a piping bag fitted with a wide, open star tip.
04 -
Pop the puffs in a hot 220°C oven for 10 minutes. Don’t open the door! Lower the temp to 160°C and keep baking for 20–22 minutes until they’re golden and crisp. Move to a rack and let them cool off fully.
05 -
Put the dough into your piping bag with the round tip. Squeeze out 28 blobs, about 3.5 cm across and 1 cm tall, making sure there’s enough space in between. Dab down any pointy tops with a wet finger.
06 -
Mix in the eggs, one after the other, working them in well each time. When all eggs are in, give it one more good beat so the dough drops from the spoon in a thick, smooth ribbon.
07 -
Scoop the hot dough into a big bowl. Grab your electric mixer and whip it for one minute so the extra heat escapes.
08 -
Put the pot back on the heat. Stir non-stop for another 1.5 to 2 minutes — this cooks away extra liquid so your dough forms a ball and you notice a thin film on the pan bottom.
09 -
Toss water, milk, butter, sugar, and salt into a medium pan on medium heat. Let it come just to a boil, then take it off the burner. Dump in all the flour and mix fast with a wooden spoon until you don’t see any streaks.
10 -
Crank your oven up to 220°C. Line a baking sheet with parchment or grab a non-stick mat.
# Notes:
01 -
When you pipe out the choux, let off on the bag pressure and circle the edge — that helps avoid pointy tops. If the dough’s wet, your puffs won’t lift so make sure to cook it just like the steps say.