Cream Puffs

Ingredients

• 1 cup water
• ½ cup 1 stick unsalted butter
• ½ teaspoon salt
• 1 ½ teaspoons granulated sugar
• 1 cup all-purpose flour
• 4 eggs plus 1 for egg wash
• Filling
• 2 cups very cold heavy whipping cream
• ¼ cup powdered sugar plus more for dusting
• ½ teaspoon clear vanilla extract ** see notes
• Garnish optional
• Strawberries
• Blackberries
• Raspberries

Pastry Cream Whipped Cream Filling

• 2 cups whole milk
• 3/4 Cup Sugar
• 5 egg yolks
• 1/4 cup cornstarch
• pinch of salt
• 2 tsp vanilla extract
• 2 tbsp sugar
• 1/2 cup Heavy whipping cream

Instructions

Cream Filling Directions

1. Heat the milk in a small saucepan over a medium high heat until right before it boils, then remove
2. In a small bowl combine 3/4 cup sugar, egg yolks, and cornstarch.
3. slowly pour the milk into the egg mixture while whisking constantly, then return all of the liquid to the pan.
4. Cook over medium heat stirring frequently until the mixture thickens, about 2 minutes
5. Remove the pan from the stove and add in your vanilla extract and pinch of salt and stir in the vanilla and a pinch of salt. Place the pastry cream in your fridge for about 15- 20 minutes
6. In a medium bowl, combine your heavy whipping cream and 2 tbsp sugar, then whip with a hand mixer or you can use a whisk.
7. Remove the pastry cream from the fridge and gently old the whipped cream into the pastry cream.
8. Fill each of your cooled puffs with the mixture and chill for about 10 minutes.