| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 45 min |
| Yield: | about 25 small puffs |
| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 45 min |
| Yield: | about 25 small puffs |
Ingredients
- Deselect All
- 1/2 cup water
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 teaspoon fine salt
- 2 tablespoons sugar
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon turbinado sugar, for sprinkling, optional, recommended: Sugar in the Raw
- Confectioners’ sugar
- Serving suggestion: Raspberry Cream, recipe follows, or mousse or ice cream of choice
- 1 cup raspberries
- 3 tablespoons sugar, plus more to taste
- Freshly squeezed lemon juice, to taste
- 1/2 cup heavy cream, chilled
- 1 tablespoon confectioners’ sugar
Instructions
- Preheat the oven to 425 degrees F.
- Bring the water, butter, salt, and sugar to a boil in a saucepan, over medium-high heat. Pull pan from the heat, add the flour at once and stir vigorously with a wooden spoon until all the flour is incorporated, about 1 minute. Return the pan to the heat and cook over medium-low heat, stirring constantly, for 2 minutes to evaporate some of the water and “cook” out the flour. The dough will get a bit shiny and stick to the pan a little.
- Transfer the mixture into an electric mixer fitted with a paddle attachment. Mix together on medium speed, and, while the mixer is running, add 1 egg. Stop the mixer and scrape down the sides of the bowl. Repeat, adding the other egg. Mix until the dough is smooth and glossy and eggs are uniformly incorporated.
- Using a pastry bag fitted with a plain tip, pipe the dough onto the baking sheet, into 1/4 to 1/2-inch balls. (Use a damp finger, to dab down the points of the dough to make perfect balls.) Sprinkle with the turbinado sugar, if desired. Bake 10 minutes, then reduce the heat to 375 degrees F (without opening the oven door), and bake until puffed up, and a rich golden brown, about 15 minutes more. Remove and poke with a toothpick. Bake an additional 10 minutes to dry the insides of the puffs. Cool on a rack.
- Cut puffs in half and fill with Raspberry Cream, ice cream or your favorite filling. Dust with confectioners’ sugar and serve.
- Mash the berries and sugar in a small saucepan with a wooden spoon. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low, and simmer, stirring frequently until the berries break down and get juicy, about 5 minutes. Strain mixture through a fine-meshed sieve into a bowl; discard the seeds. Cool. Adjust the sweetness or tartness of the sauce with more sugar and lemon juice, as needed.
- Beat the cream until it holds a light peak. Sift the confectioners’ sugar into the cream. Continue beating until the cream holds a holds a soft, but firm peak. Gently fold raspberry sauce into the whipped cream until blended. Store in an airtight container in the refrigerator until needed.
Nutrition Facts
| Serving Size | 1 of 25 servings |
| Calories | 70 |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 27 mg |
| Sodium | 33 mg |
| Serving Size | 1 of 25 servings |
| Calories | 70 |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 27 mg |
| Sodium | 33 mg |
Reviews
I was a little nervous because I didn’t remember what the dough looked like last time I made creme puffs and I thought this dough looked similar to play dough and I was really hoping they would taste better than the dough looked. They do taste good, but they do cook faster than the time given.
The cream puffs turned out great! My only problem was that, following this recipe, and having read reviews on various websites, I made them too small at first. They don’t need to be extremely small. The cream was delicious.
I’ve made cream puffs for 40 yrs. This recipe is not good, more like slightly sweet yorkshire pudding without the meat juice.
ive been cooking quite a while and also run a kitchen. so i think im a little qualified to give this recipe a thumbs down. the flavor of the batter? eh..its alright. i dont quite follow recipes to the “T” so i added a little more of this and a little less of that. but thats not the area where i have the issue. the issue is that the time given on how long these puffs should bake is really quite off. if you do follow this recipes directions on time you’ll end up burning your puffs. so just a little warning for those trying this puff thing out….cheers
I just made these and even though I cooked them about 6 minutes less on the last rotation they came out a little too crunchy on the bottom. Overall, they’re pretty good. I made my own whipped topping with raspberry jam for a dipping sauce and used frozen vanilla yogurt as a filling. 🙂
These sweet puffs are amazing. I made some with raspberry sorbet and the others with vanilla ice cream and they were all delicious. After the first day, the texture became flaky and the puffs got flat. Overall these were great.