Cream Puffs Choux Pastries Balls or Ring Variety
Indulge in the ultimate dessert experience with our "Cream Puffs: Choux Pastries Balls or Ring Variety" recipe, a show-stopping treat that combines delicate craftsmanship with creamy decadence. These airy choux pastries are masterfully baked to golden perfection, creating crisp exteriors that give way to a luscious whipped cream filling infused with vanilla sweetness. Whether you're piping them into classic ball shapes or elegant rings, these pastries are versatile and perfect for customization—dust them with powdered sugar or drizzle with a rich chocolate glaze for a stunning finish. With a straightforward preparation process and just a few pantry staples like butter, eggs, and flour, this recipe brings bakery-quality cream puffs to your own kitchen. Perfect for special occasions, afternoon tea, or an indulgent treat, these cream puffs are sure to impress!
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Ingredients
- 115 grams Unsalted butter
- 240 milliliters Water
- 130 grams All-purpose flour
- 0.5 teaspoons Salt
- 1 teaspoon Granulated sugar
- 4 pieces Large eggs
- 240 milliliters Heavy whipping cream (for filling)
- 2 tablespoons Powdered sugar (for filling)
- 1 teaspoon Vanilla extract (for filling)
- 0 as needed Chocolate glaze or powdered sugar (optional for topping)
Directions
Step 1
Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a medium saucepan, combine the butter, water, salt, and sugar over medium heat. Stir occasionally until the butter melts completely and the mixture starts to boil.
Step 3
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1-2 minutes.
Step 4
Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
Step 5
Using a hand mixer or stand mixer, beat the eggs into the dough one at a time. Ensure each egg is fully incorporated before adding the next. The final dough should be smooth, thick, and sticky.
Step 6
Transfer the choux dough to a piping bag fitted with a large round or star tip. For ball-shaped puffs, pipe small mounds (about 2 inches wide) onto the prepared baking sheets. For ring-shaped puffs, pipe circular shapes about 2-3 inches in diameter.
Step 7
Dip your finger in water and gently smooth the tops of the dough mounds or the edges of the rings to avoid uneven baking.
Step 8
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed. Do not open the oven door during baking. Once done, turn off the oven, crack the door open slightly, and allow the pastries to cool inside for 10 minutes to prevent deflating.
Step 9
While the pastries cool, prepare the whipped cream filling. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 10
Once the pastries are completely cool, slice them open horizontally or use a piping bag and small tip to fill the interiors with the whipped cream.
Step 11
If desired, top the cream puffs with a dusting of powdered sugar or drizzle them with chocolate glaze.
Step 12
Serve immediately or store in the refrigerator for up to 2 days. Enjoy your homemade cream puffs!
Nutrition Facts
| Serving size | (984.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2627.5 |
| Total Fat 212.8g | 0% |
| Saturated Fat 122.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1270.6mg | 0% |
| Sodium 1576.0mg | 0% |
| Total Carbohydrate 147.2g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 40.9g | |
| Protein 44.0g | 0% |
| Vitamin D 192.0IU | 0% |
| Calcium 339.1mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 570.3mg | 0% |
Source of Calories