Are you craving a delightful treat that's both elegant and surprisingly easy to make? Look no further! These Betty Crocker-inspired cream puffs are the perfect answer. Forget complicated baking – this recipe delivers light, airy puffs filled with a luscious, creamy custard, all made with simple ingredients and straightforward steps. Whether you're a seasoned baker or just starting your culinary journey, this recipe is perfect for impressing your friends and family or simply enjoying a delicious homemade dessert. Let's get baking!
Ingredients:
For the Cream Puffs:
- 1 cup (2 sticks) unsalted butter
- 1 cup water
- 1 teaspoon salt
- 1 ½ cups all-purpose flour
- 4 large eggs
For the Pastry Cream:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
Making the Cream Puffs:
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Melt the Butter: In a large saucepan, melt the butter with the water and salt over medium heat. Bring to a rolling boil, stirring constantly.
- Add the Flour: Reduce the heat to low. Add the flour all at once and stir vigorously with a wooden spoon or spatula until a smooth dough forms and pulls away from the sides of the pan. This is crucial for achieving that light and airy texture.
- Cool Slightly: Remove the pan from the heat and let the dough cool for a few minutes. This prevents the eggs from cooking prematurely.
- Incorporate the Eggs: Add the eggs one at a time, beating well after each addition until the batter is smooth and glossy. A stand mixer or hand mixer can be used for this step to ensure thorough incorporation.
- Pipe the Puffs: Transfer the batter to a pastry bag fitted with a large round tip (or use a zip-top bag with a corner snipped off). Pipe 2-inch mounds onto the prepared baking sheet, leaving some space between each puff.
- Bake: Bake for 30-35 minutes, or until the puffs are puffed and golden brown. Do not open the oven door during baking, as this can cause the puffs to deflate.
- Cool Completely: Let the cream puffs cool completely on a wire rack before filling.
Making the Pastry Cream:
- Whisk Dry Ingredients: In a medium saucepan, whisk together the milk, sugar, flour, and salt.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually whisk a small amount of the hot milk mixture into the egg yolks to temper them, preventing the yolks from scrambling.
- Combine & Cook: Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the custard thickens and comes to a simmer.
- Cool & Flavor: Remove from heat and stir in the vanilla extract. Pour the custard into a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and refrigerate until completely cool.
Filling the Cream Puffs:
Once the cream puffs are completely cool, use a serrated knife to cut a small hole in the side of each puff. Fill generously with the chilled pastry cream using a pastry bag or spoon. Dust with powdered sugar for a beautiful finish.
Tips and Variations:
- For extra richness: Use heavy cream instead of whole milk in the pastry cream.
- Add a chocolate twist: Melt some dark chocolate and drizzle it over the filled cream puffs.
- Get creative with fillings: Try different fillings like whipped cream, chocolate pudding, or even fruit curd.
- Make it ahead: The cream puffs can be baked a day ahead and filled just before serving.
Nutritional Information (per serving, approximate):
Calories: Approximately 300-350 Fat: 15-20g Carbohydrates: 35-40g Protein: 5-7g
These delicious cream puffs are perfect for any occasion, from a casual weeknight dessert to a sophisticated dinner party. Enjoy the process of homemade cooking and the satisfaction of creating a truly delicious and impressive treat.