The Easiest Cream Puffs You'll Ever Make! #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Preheat the oven to 425°F and line a rimmed baking sheet with a silicone mat or parchment.
2. In a medium saucepan, combine the water, milk, butter, sugar and salt. Bring just to a boil over medium heat, remove from the heat, and stir in the flour all at once with a wooden spoon.
3. Return the pan to medium heat and stir constantly for 1½ to 2 minutes until a thin film forms on the bottom and the dough forms a smooth ball.
4. Transfer the dough to a large bowl and beat on medium speed for 1 minute to cool slightly. Add the eggs one at a time, beating fully after each, then beat for another minute until smooth and thick enough to form a ribbon when lifted.
5. Pipe 28 rounds, each about 1½ inches wide and ½ inch tall, spaced 1 inch apart, using a ½-inch round tip. Smooth any peaks with lightly wet fingertips.
6. Bake at 425°F for 10 minutes in the center of the oven. Without opening the door, lower the temperature to 325°F and bake 20 to 22 minutes more, until golden brown on top. Cool completely on a wire rack.
7. For the filling, beat the cream, sugar and vanilla on medium-high speed for about 2 minutes, until fluffy with stiff peaks. Fit a piping bag with a large open star tip and fill it with the cream.
8. Once the puffs are fully cool, fill them either by piping cream into the side of each puff until it pushes back, or by cutting off the tops, piping cream inside, adding a raspberry to the center if using, and replacing the tops. Dust with powdered sugar and serve.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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