Cream Puffs With Fresh Whipping Cream Recipe
Where all of Grandmother's favorite recipes are found, just like Grandmother makes them, with a little love.
1 cup water
1/2 cup (8 tablespoons) butter
1/2 scant teaspoon salt
1 1/4 cups all purpose flour
4 large eggs
1 pint heavy or whipping cream
1/4 cup granulated sugar, or to taste
1 teaspoon pure vanilla extract
confectioners' sugar to dust on top
Preheat the oven to 425F
Line two baking sheets with parchment paper.
In a medium sized saucepan, combine the water, butter, and salt, and bring to a rolling boil.
Remove the pan from the heat, and add the flour all at once, stirring vigorously.
Return the saucepan to the burner and cover stirring all the while over medium heat.
Cook until the mixture smooths out and follows the spoon around the pan; this should take less than a minute.
Remove the pan from the heat. Leave to sit for 5 to 10 minutes, until the mixture cool down to the point where
it will still feel hot, but you should be able to hold a finger in it for a few seconds.
If you have an instant-read thermometer, the temperature should be below 125F.
Transfer the mixture to a large mixing bow and beat in the eggs one at a time. It will look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.
Use a level muffin scoop, or a generously filled tablespoon cookie scoop, drop the mounds of thick batter in 3-4 tablespoon mounds onto the prepared baking sheets.
Be sure to leave 3 inches between the mounds.
Place into the preheated oven, on the middle rack. Bake for 15 minutes, then reduce oven to 350F and bake another 25 minutes until the pastries are a golden brown.
Don't open the oven door while the pastries are baking.
If necessary cook in 2 batches if your oven does not hold 2 sheets on the middle rack.
Remove the pastries from the oven and place onto cooling racks.
Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape.
Transfer each puff directly onto the rack to cool.
When they're cool enough to handle, split to take the tops off; making 2 pieces and exposing the centers to air will help keep them from becoming soggy.
Pour the cream into a chilled mixing bowl, and whip on high speed. Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip; cream should still look smooth.
Scoop the cream onto the bottom halves of the puffs . Dust with confectioners' sugar, and serve.
These are best when served right away.