Springtime In Paris Cream Puffs

These cream puffs are a gorgeous and absolutely decadent dessert for the spring. They are light and airy with the perfect amount of sweetness. The perfect finishing touch for them is our Springtime In Paris sprinkle mix, featuring baby pink roses and gorgeous shades of spring! Try this recipe out with our one of a kind mix and let us know what you think.

Ingredients

(Yield: 12)

For the Choux Pastry:

• 1/2 cup (120ml) water
• 1/4 cup (56g) unsalted butter
• A pinch of salt
• 1 teaspoon sugar
• 1/2 cup (62g) all-purpose flour
• 2 large eggs

For the Cream Filling:

• 1 cup (240ml) heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

For the Dusting:

• Powdered sugar (optional)

Instructions

Make the Choux Pastry:

• Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Boil Water Mixture: In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium-high heat.
• Add Flour: Once the mixture is boiling, reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the mixture comes together and forms a dough.
• Cook Dough: Continue cooking for 2 minutes to dry out the dough slightly, stirring constantly.
• Cool Dough: Remove from heat and let it cool for a few minutes. This is to prevent the eggs from cooking when they're added.
• Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.
• Pipe Dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe 12 equally sized mounds onto the prepared baking sheet.
• Bake: Bake for 20-25 minutes, or until the puffs are golden brown and puffed up. Do not open the oven door during baking, as the puffs might deflate.
• Cool Puffs: Once baked, remove from the oven and transfer to a wire rack to cool completely.

Make the Cream Filling:

• Whip Cream: In a large bowl, beat the heavy cream, sugar, and vanilla extract together until stiff peaks form.
• Fill Puffs: Once the puffs have cooled, make a small hole in the bottom of each puff. Use a piping bag to fill each puff with the whipped cream mixture.

Finish:

• Dust with Sugar: Before serving, dust the cream puffs with powdered sugar, if desired.
• Decorate: Add your Springtime In Paris sprinkle mix to your cream puffs for the perfect finishing touch!