Cream Puffs

Choux pastry, the dough used to make the cream puffs, relies on rising steam to create a hollow center that will be filled with a cream filling.

Course sweets

Cuisine French

Keyword choux, cream, pastry, pastry cream

Prep Time 10

Cook Time 30

Servings cream puffs

Calories 238kcal

Heat oven to 450ºF (230ºC).
In a small saucepan bring 1 cup of water to a boil. Whisk in the shortening and table salt. Whisk in the flour then stir with a wooden spoon until a ball forms and the dough dries out slightly, about 1 minute.
Remove from heat and let cool slightly then move to the bowl of a stand mixer.
Add the eggs, one at a time, until the dough becomes thick. Drop the dough in 2-inch balls onto a greased baking sheet.
Bake for 10 minutes then reduce the heat to 375ºF (190ºC) and bake for an additional 12 to 15 minutes. Lower the heat once more to 300ºF (150ºC) and bake for an additional 15 minutes to dry out the puffs.
Remove the puffs from the oven to a cooling rack. Poke each with a toothpick to release any remaining steam to keep them from getting soggy on the inside. Let cool completely.

Chill a the bowl of a stand mixer and the whisk attachment. Add the cream, vanilla and sugar to the bowl and beat on high until stiff peaks form, about 2 minutes.

Split the cream puffs in half horizontally. Use a pastry bag fitted with a star tip to pipe the filling into the center of each cream puff just before serving.
Serve immediately garnished with a dusting of confectioners’ sugar.