Homemade Cream Puffs
Feather-light choux pastry buns filled with whipped cream and dusted with icing sugar
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Servings: 18 small buns
- 125 g Butter (cubed)
- 125 ml Water
- 125 ml Milk
- 2 teaspoons White Sugar
- 150 g Plain Flour (sifted)
- 4 large Eggs (beaten)
- ½ teaspoon Salt
- 250 ml Double Cream (whipped until stiff)
Preheat oven to 400°F / 200°C
Place the butter, milk, water, sugar and salt into a saucepan and bring to the boil. Stir to ensure the butter has completely melted
Remove from the heat and add the flour all at once.
Return to a low heat and mix vigorously until the mixtures comes together into a ball and the flour is completely combined.
Allow to cool.
Add the beaten egg a little at a time, mixing well after each addition to incorporate all the egg.
Line a baking tray with baking parchment and brush .lightly with water. Shake off any excess water.
Place spoonfuls of the mixture onto the baking tray. Leave about 4 cm between each one to allow for expansion during baking.
Place the baking tray into the oven and bake for 20 minutes
Now reduce the heat to 350°F / 180°C and allow to bake for a further 10 to 15 minutes until well risen and golden.
Remove from the oven and prick each one with a toothpick to release any steam.
Allow to cool on a wire rack and then fill with whipped cream. Dust with icing sugar.
It is important to allow the mixture to cool before adding the eggs, otherwise the heat from the mixture will cause the eggs to scramble.
The mixture will become lumpy when you first add the egg. This is perfectly normal. Just continue beating until it is all incorporated and comes together as a smooth paste.
Adding water to the baking tray causes more steam within the oven which assists in the rising process.
The size of the spoon will determine how many puffs you get from the recipe. The larger the spoon, the fewer buns you will get. If you are making very small buns (using a teaspoon) you will need to shorten the cooking time to take this into account. The timing given for this recipe is based on using a tablespoon to size the buns.
You could use a piping bag instead of a spoon to place the mixture on the baking tray.
The mixture will expand on cooking so make sure you leave enough room between the buns to accommodate this.
You need to cook the buns at a higher temperature initially to allow them to rise. Once risen you then reduce the heat and allow them to cook more slowly until they are done.
Pricking the buns with a toothpick will release any excess steam and prevent the buns from going soggy and collapsing.