Cream puffs with whipped cream

Name: Cream puffs with whipped cream - Mariana G.
Ingredients: 125 g flour; 100 ml oil; 250 ml water; 3 eggs; a pinch of salt; vanilla; 200 ml sweetened liquid cream

Dessert - Cream puffs with whipped cream by Mariana G. - Recipia

Cream puffs with whipped cream The first time I made cream puffs at home, I noticed that no special ingredients are needed. The dough comes together quickly, and the oven does its job as long as you don't open it while they're rising. There are never too many left because they disappear immediately from the platter. I make this recipe often because it's predictable and doesn't require complications. Quick Info Total time: approximately 50-60 minutes Preparation time: 15 minutes Baking time: 30-40 minutes (first 10 minutes on high heat, the rest on low heat) Servings: 10-12 pieces (depending on size) Difficulty: easy to medium Recipe type: classic dessert, suitable for holidays or any ordinary day Ingredients - 125 g flour - 100 ml oil - 250 ml water - 3 eggs - a pinch of salt - vanilla (optional, for flavor) - 200 ml sweetened liquid cream (for filling) Preparation method 1. In a pot, bring water, oil, and salt to a boil. I keep everything on medium heat and don’t step away because it boils quickly. 2. When the mixture boils, turn off the heat and add all the flour at once. Mix quickly with a solid spoon. The dough becomes consistent and shiny. 3. Put the pot back on low heat and stir constantly for just a few minutes until the dough pulls away easily from the bottom of the pot. You can feel it with the spoon; it no longer sticks. 4. Remove from heat and let it cool for 5-10 minutes. When it’s no longer hot but not completely cold, add the eggs one by one. I mix vigorously after each egg. At first, the dough seems to curdle, but it comes together if you persist. 5. Preheat the oven to the highest temperature (electric ~220°C). Prepare a tray with baking paper. 6. Place the dough in a piping bag or a plastic bag cut at a corner and form small mounds on the tray, leaving space between them. They don’t need to be identical. 7. Put the tray in the very hot oven and leave it for 10 minutes without opening the door at all. After 10 minutes, reduce the temperature to medium (~170°C) and leave for another 20-30 minutes. Check only at the end, when they are nicely browned. 8. Remove them from the oven and let them cool completely on a rack or on paper. 9. In the meantime, whip the liquid cream with a mixer until it becomes firm. If it is already sweetened, it doesn't need anything else. 10. When the puffs are cool, cut them in half with a serrated knife and fill each with cream, using the piping bag or a spoon. Why I make this recipe often Puffs are quick and don’t require special equipment. The dough is made in one pot. Plus, I can adapt the filling: if I don’t have cream, any leftover custard works too. Empty puffs can last a day at room temperature without getting too soggy. Tips and variations Tips - Do not open the oven at all in the first 20 minutes; otherwise, they won’t rise. - Let the dough cool slightly before adding the eggs, so you don’t coagulate them. - A solid spoon helps a lot when mixing the hot dough. Substitutions - You can use butter instead of oil for a richer taste, but the proportion is not the same. - The cream can also be unsweetened, but I recommend lightly sweetening it. Variations - You can fill the puffs with vanilla cream, chocolate cream, or any preferred cream. - For extra flavor, add vanilla essence to the dough or the cream. Serving ideas - Dust the filled puffs with powdered sugar. - Serve them immediately after filling for a crispy texture. Frequently asked questions 1. Why don’t the puffs rise in the oven? If you open the oven door too early or if the dough isn’t thick enough, the puffs won’t puff up. It’s important to follow the steps in order. 2. Can I use whipped cream from a can? You can use it, but the texture won’t be as stable and the taste won’t be as fresh. 3. What do I do if the dough seems too liquid after adding the eggs? If you used larger eggs than usual, the dough might turn out soft. In this case, don’t add the whole egg at the end; it’s better to keep a little aside. 4. Can I freeze empty puffs? Empty puffs can be frozen, but I don’t recommend filling them before freezing. When defrosting, let them sit for a few minutes at room temperature. 5. Can I make mini puffs? Yes, you can make smaller puffs for the mini version, but reduce the baking time by 5-10 minutes. Nutritional values Estimate for one cream-filled puff (out of 10 pieces): Calories: approx. 170 kcal Proteins: 3 g Fats: 13 g Carbohydrates: 10 g Values may vary depending on the cream used and the size of the eggs. Storage and reheating Cream-filled puffs do not store well for long – the cream gets soggy, and the shells lose their crispy texture. It’s best to fill them just before serving. Empty puffs can be kept for a day at room temperature in a closed box. Reheating after filling is not recommended.

Cream puffs with whipped cream

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