- 10
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Ingredients
- CREAM FILLING:
- 2 1/4 cups (18 ounces) heavy or whipping cream
- 1 tablespoon vanilla extract
- 1/3 cup (2 ounces) sugar
- 5 teaspoons Instant ClearJel (optional)
- PUFF SHELLS:
- 1 cup (8 ounces) water
- ½ cup (1 stick) unsalted butter, cut into pats
- 1/4 teaspoon salt
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 4 large eggs
- Confectioner’s sugar
- Directions:
- ●Preheat oven to 425 degrees F.
- ●Line two baking sheets with parchment, or grease lightly.
- ●For the filling, combine the cream and vanilla in a large mixing bowl. Mix the sugar and ClearJel; sprinkle over the cream. Whip on high speed until soft peaks form; refrigerate until needed.
- ●For the shells, in a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil. Remove pan from heat; add the flour all at once, stirring vigorously.
- ●Return the pan to the stove and cook over medium heat, stirring constantly, until the mixture smooths out and follows the spoon around the pan (less than a minute).\
- ●Remove from heat; transfer the mixture to the bowl of a stand mixer. Let cool for 5-10 minutes.
- ●Beat in eggs, one at a time, beating until smooth.
- ●Scoop dough with a level ice cream scoop onto the prepared baking sheet, leaving 3 inches between them so they can expand.
- ●Bake for 15 minutes, reduce oven temperature to 350 degrees F and bake for an additional 25 minutes.
- ●Make a small slit in the end of each puff and return them to the oven for 5 minutes to allow the steam to escape. Remove from the oven and cool on racks.
- ●To fill, cut each puff horizontally, making a base and a lid. Fill the base with whipped cream and replace the lid.
Preparation
Step 1
●Dust with confectioners sugar before serving.