Recipe of Today: Cream Puff

Ingredients:

For the Puff Pastry:

• ½ cup water
• ½ cup whole milk
• 8 tbsps unsalted butter
• 1 tsp granulated sugar
• ¼ tsp salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature

For the Cream Filling and Garnish:

• 2 cups heavy whipping cream, chilled
• 4 tbsps granulated sugar
• 1 tsp vanilla extract
• 1 tbsp powdered sugar, to garnish

Instructions:

For the Puff Pastry:

• Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.

• In a medium sauce pan, combine ½ cup water, ½ cup milk, 8 tbsps butter, 1 tsp sugar and ¼ tsp salt. Bring to a boil over medium heat, then remove from heat and use a wooden spoon to add 1 cup of flour.

• Put the sauce pan back on the stove over medium heat once the flour is added, and then whisk constantly for 1 to 2 minutes to release extra moisture and partially cook the flour. A film will form on the bottom of the pan and the dough will come together into a smooth ball.

• Transfer dough to the mixing bowl and beat with your Kitchenin KM50 Stand Mixer on medium speed for 1 minute to slightly chill the mixture. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Whisk for another minute, until the dough is smooth and forms a thick ribbon when pulled up.

• Place dough to a piping bag fitted with a ½ inch round tip. Pipe 28 puffs, each 1 ½ inch diameter and ½ inch tall round. Keep them 1 inch apart to avoid forming spikes, but if you do get peaks, lightly wet your fingertips with water and smooth them out.

• Bake at 425˚F for 10 minutes in the center of the oven. Without turning on the oven, reduce the temperature to 325˚F and bake for an additional 20 minutes or until the top is golden brown. Transfer to a wire rack and cool completely.

For the Cream Filling and Garnish:

• Combine 2 cups heavy cream, 4 tbsps sugar, and 1 tsp vanilla extract in the mixing bowl. Beat with Kitchenin KM50 Stand Mixer on medium-high speed until fluffy with stiff peaks, about 2 minutes. Transfer to a piping bag fitted with a large opening star tip.

• Once the puffs are completely cool, fill them with cream. There are two ways to fill them: pour the cream into the puffs by pushing the tip of the pastry into the side and piping until the cream is pushed back, or cut off the top of the puff and use the pastry to spread the cream. Shift powdered sugar on the top and serve. Enjoy!