Delicious cream puffs with whipped cream. They are simple pastries, delicious yet very easy to prepare.
They are delicious even as they are, but you can make them even more indulgent by adding some strawberries or chocolate chips.
Making them at home is not difficult; the important thing is to follow the right measurements to achieve the perfect consistency, dense and creamy, so you get a dry, soft, and very light cream puff.
A dessert that, when served at the table, will make the eyes of those watching smile and entice the palate of those eating.
Now it’s time to carefully read these tips, because below you will find suggestions for achieving the perfect choux pastry.
Pay attention to the cooking of the roux, that is water, butter, and flour, it needs to cook a few more minutes because if it doesn’t cook perfectly, it could be a failure.
Another important tip, pay close attention to the oven baking, every oven is different from the other, so first of all, preheat the oven and bring it to the temperature described before baking, and then, if necessary, bake the swans a minute longer without problems.
Another very important step, when the mixture has become lukewarm, incorporate the eggs in this way. Add them one egg at a time, do not add the next if the previous one has not been completely absorbed.
The dough is ready. The consistency should be smooth, consistent, like a thick and velvety custard.
The cream puffs can be prepared a few days in advance, the important thing is to fill them only at the moment, so that the choux pastry does not absorb all the moisture from the cream.
The number of cream puffs you get depends on the size you give them with the choux pastry.
Cream puffs, in one way or another, agree with everyone, both adults and children.
A traditional dessert with which to end today’s lunch. You can’t understand how delicious they are.
Let’s discover together how to prepare them step by step.
- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 1 Hour
- Portions: 16/18
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 129.52 (Kcal)
- Carbohydrates 9.08 (g) of which sugars 2.96 (g)
- Proteins 2.42 (g)
- Fat 9.41 (g) of which saturated 3.45 (g)of which unsaturated 2.17 (g)
- Fibers 0.21 (g)
- Sodium 93.26 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Delicious Cream Puffs with Whipped Cream
- 1 cup water
- 7 tbsp butter
- 4 eggs (medium-sized, if large use 3)
- 1.2 cups all-purpose flour
- 1 pinch salt
- 1 cup sweetened plant-based whipping cream
- to taste powdered sugar (for dusting)
Tools
- Pot
- Pastry bag
- Baking dishes
- Food scale
- Stand mixer
- Parchment paper
Steps for Delicious Cream Puffs with Whipped Cream
In a pot, pour the water and butter, add a pinch of salt, and bring to the heat. Stir until the butter is completely melted.
As soon as it starts to boil, add all the flour and stir with a spoon for a few minutes until the dough forms a compact ball.
(You will see a slight whitish patina form on the bottom of the pot).
Turn off the heat, transfer it to a work surface and spread it out to cool.
Alternatively, spread it in a bowl and let it cool on its own.
I used a stand mixer, but electric whisks work too, “if you don’t have them, a bowl and a spoon will do just fine,” but you will need energy if you decide to do it by hand.
When the mixture is cold, transfer it to a stand mixer bowl, and with the paddle at low speed, add the eggs one at a time.
Add the next egg only when the previous one has been absorbed by the dough.
Pay close attention to this phase as the actual amount of eggs may depend on their size, so check after each addition to see if the next one is really needed.
In the end, you should get a soft yet compact dough that does not easily detach from the spatula, unless given a little tap.
Line a baking sheet with parchment paper.
Put the choux pastry in a pastry bag with a plain nozzle and form well-spaced balls.
After filling a baking sheet, flatten the tips slightly with the back of a spoon slightly moistened with water so that your cream puffs take on a round shape.
Bake at 356°F (180°C) in a ventilated oven for 30-45 minutes (the time depends on the type of oven and the size of the cream puffs).
These, to be honest, are pretty big.
However, check every now and then without opening the oven.
Check the color.
After the baking time, turn off the oven and remove the zeppole to cool at room temperature.
Meanwhile, whip the cream and fill a piping bag with a star nozzle.
Cut off the top, add a nice dollop of whipped cream, and place the “hat” on top.
A dusting of powdered sugar and continue.
I find them splendid and delicious.
Enjoy your meal.
Tips
If you have a static oven, set it to 365-374°F (185-190°C) (always check the baking process) and bake for 20/25 minutes.
Baked cream puffs can be stored in the refrigerator for 2 days, preferably in an airtight container. With the filling, they tend to soften, so I can recommend filling them at the last minute.
You can also prepare baked cream puffs and fill them at a later time. In this case, they can be stored in a plastic food bag, at room temperature, for 1 week, like the swans.
They can also be frozen.
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