Mini Cream Puff
They're the perfect little bite of dessert!
Mini Cream Puffs
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
French
Servings
28
Prep Time
30 minutes
Cook Time
30 minutes
Author:
Cortney Smith
Ingredients
-
½ cup water
-
½ cup whole milk
-
1 stick unsalted butter
-
1 tsp granulated sugar
-
¼ tsp salt
- · 1 ¼ cup all-purpose flour (156 grams)
-
4 eggs (large), room temperature
-
2 cups heavy whipping cream chilled
-
4 Tbsp granulated sugar
-
1 tsp vanilla extract
-
1 Tbsp powdered sugar to garnish
For the Choux Pastry
For the Filling & Garnish
Directions
Preheat oven to 425˚F. Line a rimmed baking sheet with a baking liner or parchment paper.
In a medium saucepan, combine water, milk, butter, sugar and salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
Transfer the dough to a piping bag and cut open the tip. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1" apart and avoid making peaks but if you do get peaks, wet finger tips lightly with water and smooth them out.
Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large star tip.
Once cream puffs are completely cooled, fill them with cream. Cut off tops of puffs and pipe cream inside using a pastry bag. Dust with powdered sugar and serve.