Cream Puffs

                           
                     Hey!! How was everybody’s Christmas? Mine was AMAZING! Haha, I got an adorable apron, make up, cute clothes, make-up, hair supplies, and a recipe book! I actually got this recipe from the recipe book I recieved. But of course, I did tweak a few things to make it…um….better. These Cream-Puffs are delicious and you just keep them in the refrigerator. All 22 of the Cream Puffs I made disappeared in  2 days! They are so cute and delicious!

1. Fist of all, I LOVE MY NEW APRON!! Heres a picture:
Isn’t it just adorable? I got this apron on Etsy from a shop named Mamamadison. Her aprons are made to order and can be customized! She will be making more in January and I am already waiting to get another one! They are so comfortable and make you feel stylish while baking. Its so cute, I kind of don’t want to get it dirty haha. She made the skirt smaller for me because of my petite frame, and she also has aprons for Plus-Sizes and kids! So, check out her website after the New Years!

 2. I got this awesome recipe book for Christmas. It has 1,001 recipes!! I am going to be busy for a loooong time. I love this book! It gives me sooo many ideas for baking. I’ve already baked 3 things outof this book! (I’ll post the other 2 recipes soon).





Yield: 20-22 Cream Puffs

Ingredients:

1/4 cup of butter,softened
3/4 cup of all-purpose flour
3 medium eggs
3/4 cup of water

Cream Filling:
3 tablespoons of granulated sugar
1 1/4 cups of heavy whipping cream
1 tablespoon of vanilla extract

1. Pre-heat the oven to 400 degrees.Place the butter and water into a pan. Heat the pan untill the butter has melted and bring the butter-water mixture to a boil.

2. Place the boiling mixture into a large bowl or a KitchenAid stand mixer bowl.

3. Using a hand mixeror stand mixer, add in the flour and eggs ( Add the eggs in one by one).

4. Mix untill the mixture is t a soft dropping consistency.
 



 5. Place parchment paper onto two baking sheets.

6. Transfer the mixture into a piping bag. Pipe 20-22 small balls onto the baking sheets.


7. Bake the the pastry balls for 17-18 minutes.

8. Pierce each ball with a toothpick to let the steam come out.

9. Place the pastry balls onto a cooling rack. Let them cool for 5-10 minutes.


 

 10. Cut the pasrty balls in half (you don’t have to be exact).




11. Cream filling: Using a stand moxer or hand mixer, mix together the heavy cream, sugar, and vanilla extract.

12. Mix untill the cream is light and can form soft peaks. Almost like a whip cream consistency.
 
13. Pipe the cream onto on of the halves of the pastry balls. Then, place the other half on top (like a sandwich).

14. Place the Cream Puffs into the refigerator and eat one whenever you want! Keep them refrigerated!

15. ENJOY!!!!!!!!!!!!!!!!

 Now, if you want to be a daredevil, you can do something simple but life changing (drumroll)……..

Add Chocolate!!!! All you do is melt Milk Chocolate (I put it in the microwave) and make the Cream Puffs even more heavenly!!!
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