Cream Puffs - Master Cookbook Recipe # 144

Name: Cream Puffs - Master Cookbook Recipe # 144
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 18-24
Cuisine: Southern
Ingredients: 1/2 cup salted butter; 1 cup all-purpose flour; 1/2 cup milk; 1/2 cup water; 4 large eggs; 1 tsp granulated sugar; 1/4 tsp salt; 1 egg; 1 Tbsp water

The magic of cream puffs is that they have no leavening agent like baking powder; they rise purely from the steam created by the high moisture content in the dough. By cooling the mixture before adding the eggs, you ensure the eggs don't "scramble," resulting in a perfect, hollow center every time.

This is recipe #144 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 30 minTotal time: 45 min

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Ingredients

The Choux Pastry:
1/2 cup salted butter
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
4 large eggs
1 tsp granulated sugar
1/4 tsp salt
The Egg Wash:
1 egg
1 Tbsp water

Instructions

Boil: In a medium saucepan over medium-high heat, combine the butter, sugar, salt, milk, and water. Bring the mixture to a rolling boil.
Add Flour: As soon as it boils, quickly sift in the flour. Stir constantly with a wooden spoon until the mixture forms a ball and a thin film appears on the bottom of the pan.
Cool & Mix: Remove from heat and let it cool for exactly 6 minutes. Using a hand mixer (or a strong arm and a spoon), beat the dough for a minute to release more steam.
Incorporate Eggs: Add the eggs one at a time, beating vigorously after each addition until the dough is smooth, glossy, and holds its shape.
Pipe/Spoon: Line two baking sheets with parchment paper. Spoon out mounds of dough about 1 1/2 inches apart using a large tablespoon.
Bake: Whisk the egg wash ingredients and lightly brush the tops of each puff. Bake at 375°F for 30 minutes or until they are golden brown and sound hollow when tapped.
Fill: Cool completely on a wire rack. Slice off the tops or use a piping bag to fill with Pastry Cream (Master Cookbook Recipe # 145). Dip the tops in melted chocolate for a professional touch!

Notes

Tammy’s Tip: "Don't peek in the oven while they're baking! If you open that door too early, you'll let the steam out and your beautiful puffs will go flat. Keep that door shut for the full 30 minutes. If you have leftovers, these freeze just wonderfully,just wait to fill them until you're ready to serve!"