Cream Puffs are a classic French dessert filled with sweet cream and dusted with powdered sugar. You haven’t enjoyed a cream puff until you’ve tried one freshly baked. Homemade Cream Puffs filled with sweet cream and raspberries. lets make it . 

Ingredients:

• 1/2 cup water
• 1/2 cup whole milk
• 8 Tbsp unsalted butter
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour, measured correctly
• 4 eggs, (large), room temperature
• 2 cups heavy whipping cream, chilled
• 4 Tbsp granulated sugar
• 1 tsp vanilla extract
• 28 raspberries, optional
• 1 Tbsp powdered sugar, to garnish

Method:

• Preheat oven to 425˚F. Line a rimmed baking sheet with parchment paper. 
• In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat, then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
• One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
• Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
• Transfer the dough to a piping bag fitted with a 1/2″ round tip. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1″ apart and avoid making peaks* but if you do get peaks, wet your finger tips lightly with water and smooth them out.
• Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.

How To Make Filling:

• In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip. 
• Once the cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or cut off tops of puffs and pipe cream inside using a pastry bag. Push a raspberry down into the center, if desired, then cover with the tops. Dust with powdered sugar and serve.

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