Cream Puffs
2018-04-29 18:55:23
Yields 24
Ingredients
- Cream Puffs
- 1 egg white, beaten (optional)
- 1/2 cup of butter
- 1/4 tsp salt
- 1 cup of boiling water
- 1 cup of flour
- 4 eggs
- Marscarpone Whipped Cream Filling - http://www.myrecipes.com/recipe/mascarpone-cream-0
- 1 (8-oz.) container mascarpone cheese
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup whipping cream
- 1/4 cup Dark Chocolate Chips - optional
Instructions
- Cream Puffs
- Preheat oven to 450 degrees F
- In medium saucepan, combine butter, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball and pulls away from the side of pan.
- Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from side of bowl. (I take the mixture and place in my Kitchen Aid bowl before adding in the eggs. I also break each egg into a separate bowl ensuring that no shells go into cream puff batter.)
- Using a small cookie scoop, place 2 inches apart onto parchment paper lined cookie sheet.
- Brush tops with beaten egg white (optional).
- Bake at 450 degrees for 20 minutes.
- Reduce heat to 350 degrees and bake for additional 20 minutes or until golden brown. Turn off oven. There should be a hollow sound when tapped.
- Cool on cookie sheets for 30 minutes.
- With a serrated knife gently cut each puff in half with a top and bottom and lay out on cookie sheet, cut side up.
- Carefully pick out any doughy pieces.
- Place shells back in oven (The oven is off but still warm) for 30 minutes. This will dry out the insides of the shells.
- Cool completely before filling with the mascarpone whipped cream filling or custard of your choice.
- Mascarpone Whipped Cream Filling
- Beat whipped cream at medium speed until stiff peaks form. Set aside.
- In a medium bowl, Beat mascarpone cheese, powdered sugar and vanilla until well blended.
- Fold whipped cream into cheese mixture.
- Place in a decorator bag and pipe into the bottom half on each cooled cream puff.
- Optional chocolate drizzle - place chocolate chips in small microwave bowl - heat in 15 second increments, stirring between each until chocolate is melted and smooth. Using a spoon - drizzle on top or melted chocolate can be placed in a small decorator bag with small round tip. Place cream puffs on cookie sheet and refrigerate until chocolate is hardened.
- Place finished puffs on plate and dust with powdered sugar.
Notes
- Unfilled shells can be stored in Freezer Ziplock bags for up to 3 months.
- When ready to use. Defrost on counter and pipe in filling.
Adapted from All Recipes
Adapted from All Recipes
Deliciously Inspired http://www.deliciouslyinspired.com/
