Cream Puffs Recipe – Bon Appétit Recipe (Compliments to a bold cup of French Roast coffee)

24 Mar
Cream Puffs Recipe – Bon Appétit Recipe (Compliments to a bold cup of French Roast coffee)

Cream Puffs

The cream puff is the Eiffel Towel of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France’s most famous (and endlessly innovative) pastry chef, still uses the formula he learned as a 14-year-old apprentice.



1/2 cup whole milk

1/2 cup (1 stick) unsalted butter, cut into 8 pieces

1 teaspoon plus 2 tablespoons sugar

1 teaspoon kosher salt

1 cup all-purpose flour

6 large eggs

2 1/2 cups heavy cream

Powdered sugar (for dusting)

Add to cart

Powered by POPCART


Line 2 baking sheets with parchment paper. Fit 1 large pastry bag (or a plastic freezer bag with 1/2-inch cut from one bottom corner) with plain 1/2-inch tip.

Bring milk, butter, 1 tsp. sugar, salt, and 1/2 cup water to a boil in a medium sauce- pan over medium heat, stirring occasionally. Add flour all at once; reduce heat to medium-low. Stir vigorously with a wooden spoon until a dough forms and pulls away from sides of pan, 1–2 minutes. Continue beating vigorously until a thin dry film forms on bottom and sides of pot, about 1 minute. Transfer to a bowl.

Add 1 egg and stir vigorously with wooden spoon until egg is incorporated and dough looks dry again, about 2 minutes. Repeat with 4 more eggs, adding one at a time and stirring vigorously to incorporate before adding the next. Dough should be smooth, shiny, and thickened.

Spoon dough into prepared pastry bag; pipe out 2 1/2-inch-diameter rounds on pre- pared sheets, leaving 2 inches between rounds. DO AHEAD: Freeze the piped dough rounds on the baking sheets, then transfer to resealable plastic bags and freeze for up to 1 month. Place on parchment paper-lined baking sheets, spacing apart (do not defrost) before continuing with recipe.

Arrange racks in upper and middle thirds of oven and preheat to 450°. Whisk remaining egg with 2 tsp. water and brush dough rounds all over with egg wash.

Transfer baking sheets to oven; turn oven off. After 10 minutes, heat oven to 350° and bake for 10 minutes. Rotate pans front to back and top to bottom; continue baking until deep golden brown all over, about 10 minutes longer (puffs will deflate if removed from oven before fully baked). Transfer puffs to a wire rack and let cool completely.

Using a serrated knife, gently slice the top quarter off each puff; transfer tops to a plate. With your finger, gently push down the soft film of cooked dough inside each puff.

Prepare a second pastry bag (or freezer bag) with 1/2-inch open-star tip. Beat heavy cream and remaining 2 Tbsp. sugar in a large bowl until soft peaks form. Spoon whipped cream into prepared pastry bag. Fill each puff with cream, finishing with a generous ring of cream on top. Dust tops of cream puffs with powdered sugar; place atop puffs.

“Cream Puffs Recipe: With Strawberry, Chocolate Custard and Vanilla Custard Filling”



20 responses to “Cream Puffs Recipe – Bon Appétit Recipe (Compliments to a bold cup of French Roast coffee)

  1. Antionette Blake

    January 6, 2017 at 8:25 am

    Perfect for a weekend breakfast!

    Liked by 1 person

  2. Simply-Me

    January 6, 2017 at 8:29 am

    They look divine.

    Liked by 1 person

  3. koolkosherkitchen

    January 6, 2017 at 9:15 am

    It’s much better than Eiffel Tower! First of all, you can’t eat the Tower, and secondly, Parisians hated it when it was built, while cream puffs always have been loved! Great recipe – thank you.

    Liked by 1 person

  4. America On Coffee

    January 6, 2017 at 3:08 pm

    Hahaha! Of course you’re right koolkosherkitchen. But, how wonderful that cream puffs make great, yummy Eiffel Tower conversation. :-)

    Liked by 1 person

  5. Mary Francis McNinch

    January 6, 2017 at 4:40 pm

    I have made my decision. I will grow taller rather than try to lose weight. I hope I can make these.

    Liked by 1 person

  6. America On Coffee

    January 7, 2017 at 2:53 am

    Ha ha ha! So,
    Mary Francis McNinch that explains the horizontal perplexity theorem! :-D :-\ :-[

    Liked by 1 person

  7. Mary Francis McNinch

    January 7, 2017 at 6:41 am

    Good..hopefully fewer people are horizontally perplexed!

    Liked by 1 person

  8. America On Coffee

    January 7, 2017 at 10:48 am

    Have a great Murdo morning!!


  9. koolkosherkitchen

    January 7, 2017 at 5:40 pm

    Absolutely! And I love them!

    Liked by 1 person

  10. Karen

    January 8, 2017 at 1:13 am

    Looks yummy

    Liked by 1 person

  11. Anna

    January 11, 2017 at 10:14 am

    Mmmm they look delicious

    Liked by 1 person

  12. America On Coffee

    January 11, 2017 at 2:22 pm

    …and freshly baked, Anna.. Yummmm!

    Liked by 1 person

  13. sharingarabicfood

    January 19, 2017 at 10:21 am

    Looks delicious trying this soon i hope it works with me :) thxx

    Liked by 1 person

  14. Elizabeth Brooks

    February 17, 2017 at 9:05 am

    Wow never made these, yum

    Liked by 1 person

  15. America On Coffee

    February 17, 2017 at 5:59 pm

    Here is your opportunity … decide. :-) Thanks for visiting. Enjoy your weekend’

    Liked by 1 person

  16. Admin

    February 23, 2017 at 7:20 pm

    Yummy, I have nice recipes also check it out

    Liked by 1 person

  17. America On Coffee

    February 23, 2017 at 7:33 pm

    Thanks Amazing for kind comment and for the delightful invite. :-)


  18. chefkreso

    June 10, 2017 at 11:28 am

    These Cream puffs look incredible!

    Liked by 1 person

  19. America On Coffee

    June 10, 2017 at 6:33 pm

    And they are perfect for a home garden party! Thanks chef for stopping by.😎

    Liked by 1 person

  20. Wonton Woman

    June 21, 2017 at 6:16 am

    Definitely going to try this!

    Liked by 1 person


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: