Cream Puffs with Basic Cream Chantilly

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 3 tbsp Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 2 tbsp White sugar

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 1/2 cups Heavy cream

• Liquids

  • 1 cup Water

Found on omgchocolatedesserts.com

Ingredients

• 1 cup water
• 1/2 cup unsalted butter cut into cubes
• 2 Tbsp. white sugar
• 1/2 tsp. salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 1/2 cups heavy cream- cold
• 3 tablespoon powdered sugar
• 1 tsp vanilla

Directions

• Preheat oven to 425° F, place the wire rack in center of the oven, and line a pan with parchment paper.
• Combine water, butter, sugar and salt in a medium saucepan over medium high heat and bring to boil, stirring occasionally with a wooden spoon.
• Add flour (all at once) and stirring constantly and vigourously cook until mixture clears the sides of the pan and forms a ball around a spoon in the middle (2-3 minutes).
• Remove from heat and allow to cool for about 5 minutes, than add eggs (one at a time) and stir quickly and vigourously, until the each egg is combined before you add next egg. When you add all eggs stir more until the batter become smooth and shiny.
• Transfer batter to piping bag and pipe onto prepared pan, leaving about 2 inches between each one.
• Place the baking sheet in the oven and turn the heat up to 450F, bake for 10 minutes then drop the heat down to 350F and bake for 10-15 minutes until the puffs become golden brown and set.
• Do not open the oven while they’re cooking!!!
• Remove to a cooling rack to cool completely.
• Mix heavy cream until just starting to thicken, than add powder sugar and vanilla and continue mixing until soft to medium peaks form.
• Transfer the cream to a pastry bag and pipe the filling into each puffs.
• Sprinkled with powder sugar.