Cream Puffs / Pâte à Choux
- 1 cup flour
- 1 cup water
- 1 stick (113 g ; 8 T) butter, unsalted
- salt, pinch
- 1 cup eggs (about 4 large)
- 1 cup heavy cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 2 teaspoons vanilla extract or 1 vanilla bean pulp
- 1-2 tablespoons amaretto, optional
- Preheat oven to 425 F.
- Line baking sheet with silicone mat or parchment paper.
- In a medium saucepan, combine butter and water. Bring to low boil over medium high heat.
- Dump in all flour and salt at once.
- Stir with wooden spoon until flour comes together in ball.
- Transfer ball of dough to food processor or mixer with Beater Blade (really works best instead of traditional mixer wisk or paddle).
- Let cool for 4-5 minutes. Mix in eggs one at a time.
- Pulse/mix until combined. It will look like thick batter/paste.
- Transfer mix to piping bag (or Ziplock with corner cut).
- Pipe desired shape onto silicone mat or paper. If you don't want a point after baked, lightly press down top point of dough.
- Bake until golden, about 20-25 minutes.
- Let cool completely before filling.
- Place cream in mixer with Beater Blade. Begin to beat at medium-high speed until soft peaks form.
- Slowly add powdered sugar. Continue to mix at medium-high speed until stiff peaks form.
- Mix in mascarpone and beat. Add vanilla and combine.
- Pipe into puffs.
- Top with powdered sugar and desired toppings.
- Enjoy! Visit SouthernFATTY.com for more.
Recipe by Southern FATTY at https://www.southernfatty.com/cream-puffs/
3.5.3226