How To Make Easy Cream Puffs – Natasha’s Kitchen

How To Make Easy Cream Puffs – Natasha’s Kitchen


– Hi, everyone. It’s Natasha of NatashasKitchen.com and today, we are making cream puffs. This is a classic French dessert filled with sweet cream and
dusted with powdered sugar. Homemade are the best and these
are easier than you think. Pre-heat your oven to
425 degrees Fahrenheit and we’re gonna get started on the dough. In a medium saucepan,
combine half a cup of water, half a cup of milk, eight
tablespoons of unsalted butter, a teaspoon of sugar and a
quarter teaspoon of salt. Bring that to a boil over medium heat. As soon as that comes to a
boil, take it off the heat and stir in one cup of flour all at once with a wooden spoon. Once the flour is incorporated, place that back over medium heat, stirring constantly for about two minutes to release the extra moisture
and partially cook the flour. The dough will come together and you’ll see a thin film
form on the bottom of the pan. Transfer the dough right
away to a large mixing bowl and beat using electric
mixer on medium speed for about a minute to
cool the mixture slightly. Now you’ll need four
room temperature eggs. Add them one at a time, allowing them to fully
incorporate between each addition. (happy music) Once all of the eggs are in, beat another minute
until the dough is smooth and forms a thick ribbon
when it’s pulled up. (upbeat music) Transfer the dough to a piping bag fitted with a half-inch round tip. I have a baking sheet
lined with a Silpat liner. You can also use parchment paper. Pipe 28 puffs, each 1
1/2 inches in diameter and 1/2-inch tall. Keep them about one inch apart
to give them room to rise. To prevent peaks from forming, release the pressure from
the bag before lifting it up, then quickly swirl the tip
around the side to end. And if you do get some peaks, no worries, just wet your fingertips
and pat them down. Now bake at 425 degrees
Fahrenheit for 10 minutes. Without opening the oven, reduce the temperature
to 325 degrees Fahrenheit and bake in additional
20 to 22 minutes longer or until golden brown on top. Transfer those to a wire rack
and let them cool completely before filling them with cream. Once they’re at room temperature,
make your whipped cream. In a large mixing bowl, combine two cups of cold,
heavy whipping cream, four tablespoons of sugar, and a teaspoon of vanilla extract. Beat those together over medium high speed for about two minutes or
until fluffy with stiff peaks. Transfer the cream to a piping bag fitted with an open star tip,
and you’re ready to assemble. All right, we have our cream puffs and we have our cream ready, and there’s three ways to fill these, and I’m gonna show you
how to do all of them. The first way is, so
you’ve got your sharp tip on the end of your piping bag, you simply push it into
the side of a cream puff, and they are hollow inside
so it should go in easily. Okay, once you’ve got it in there, just pipe the cream inside
until you feel some push back. Ooh, there it is. Ooh, there it is. (laughs) And you should feel some
weight to the cream puff, okay? Compared to a hollow one. So easy. And everybody knows what’s in there and everybody wants to eat these. (laughs) Okay, way number two. So, you need a sharp serrated knife and you just cut the top
off of each one, carefully, watch those fingers. Okay. And you see how it’s
nice and hollow inside? Perfect for that frosting. So we’re gonna pipe it full and then just put the hat right back on. So pretty. (laughs) Okay, and then the third
and my favorite way is, again, we cut the top off of one, hollow inside, pipe it full of cream going
in a circle around the edge and I like to leave a
little hollow in the center. So then, you can just stick
a fresh raspberry inside and put the little hat back on. There. (laughs) Now, when somebody bites into
this delicious cream puff, they get a raspberry surprise. Nice. (laughs) All right, and then last but not least, we’re gonna dust these
with powdered sugar. And before we sugar them up, at this point, you can
refrigerate them overnight. Cover and refrigerate. They keep really well and taste
just as good the next day, so you can make them
ahead, which is awesome. And remember that the
actual pastry and the cream doesn’t have a ton of sugar, so feel free to go crazy with
the powdered sugar. (laughs) No judging. All right. And dust this on just before you serve ’cause powdered sugar does not stay nice in the refrigerator. Given a choice, I’ll be honest, I’m gonna go for the one with
the raspberry inside (laughs) ’cause I love fruit in desserts. Okay, so, let’s do this taste test ’cause I cannot wait any longer. I love that this is looking
back at me. (laughs) Okay, here we go. Hmm, come to me. (laughs) Mmm. Mmm. Mmm. (chuckles) Mmm. These are, every bit is good
as a bakery cream puffs. Seriously so delicious and a lot better than
Costco’s frozen cream puffs, I’m telling you (laughs) and these are so easy to make. I love that lightly sweetened
vanilla whipped cream inside and then that buttery shell
that softens a little bit as they keep in the
refrigerator overnight. I’m telling you, you can make
these ahead, and you should today. (laughs) Oh, yum, yum, yum. If you guys enjoyed this recipe, this easy dessert recipe,
homemade cream puffs, give me a great, big thumbs up below. Make sure to subscribe to our channel. And we’ll see you next time. Before you scamper off, for more home baked bakery quality treats that will impress everybody, make sure you check out our
favorites right over there and right down there. And before you go, click
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click that little bell icon so you’ll get notifications
every single time we post a new recipe. And I’m gonna go ahead
and finish stuffing these with whipped cream and all
the raspberries. (laughs) Well, see you next time.

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