Ingredients with Measurements:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Special equipment needed:
- Piping bag
- Large star tip
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, bring water, butter, and salt to a boil over medium heat.
3. Add flour all at once and stir vigorously until the mixture forms a ball.
4. Remove from heat and let cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition until the mixture is smooth and shiny.
6. Transfer the mixture to a piping bag fitted with a large star tip.
7. Pipe 1-inch mounds onto a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes or until golden brown.
9. Remove from the oven and let cool completely.
For the Bavarian cream filling:
1. In a medium bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
2. Transfer the mixture to a piping bag fitted with a small round tip.
3. Insert the tip into the bottom of each puff and pipe the filling until full.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
Makes 24 cream puffs
Nutritional information:
Calories per serving: 140
Total fat: 10g
Saturated fat: 6g
Cholesterol: 65mg
Sodium: 40mg
Total carbohydrates: 11g
Dietary fiber: 0g
Total sugars: 8g
Protein: 2g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter.
- Whipped cream can be used instead of heavy cream.
- Brown sugar can be used instead of granulated sugar.
Variations:
- Chocolate Bavarian cream filling: Add 1/4 cup cocoa powder to the heavy cream mixture before beating.
- Fruit-filled cream puffs: Fill the cream puffs with your favorite fruit compote or jam.
- Savory cream puffs: Omit the sugar and vanilla extract from the heavy cream mixture and fill the puffs with chicken or tuna salad.
Tips and tricks:
- Make sure to beat the mixture well after adding each egg to ensure a smooth and shiny dough.
- Let the dough cool for 5 minutes before adding the eggs to prevent them from cooking.
- Use a toothpick to make a small hole in the bottom of each puff before filling to prevent them from collapsing.
Storage instructions:
Store the cream puffs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cream puffs on a baking sheet and bake in a preheated 350°F (180°C) oven for 5-7 minutes or until heated through.
Presentation ideas:
Dust the cream puffs with powdered sugar before serving.
Garnishes:
Fresh berries or mint leaves can be used as garnishes.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
These cream puffs can be served as a dessert on their own.
Troubleshooting advice:
- If the dough is too thick, add a tablespoon of water at a time until it reaches the right consistency.
- If the cream filling is too runny, beat it for a few more minutes until it thickens.
Food safety advice:
Make sure to store the cream puffs in the refrigerator and consume within 3 days.
Food history:
Bavarian cream is a classic dessert that originated in Bavaria, Germany. It is a rich, creamy custard that is often used as a filling for pastries and cakes.
Flavor profiles:
These cream puffs are sweet and creamy with a light and airy pastry shell.
Serving suggestions:
Serve these cream puffs as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: German