Dessert

Cinnamon Cream Puffs

I just love watching baking shows, in particular, baking competitions. One item that inevitably comes up in every competition is cream puffs. Cream puffs are made with a special dough called pate a choux. I have always been intrigued by the preparation method of this dough and finally decided to give it a try.  Although the name and directions look intimidating, it came together really easily!  I will definitely be making these again. Recipe and photo courtesy of barbarabakes.com

Pate a Choux

  • 3/4 cup all-purpose flour
  • 6 tablespoons unsalted butter, cut into 6 pieces
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature

Egg Wash (optional)

  • 1 egg
  • 1 teaspoon water

Cinnamon Whipped Cream

  • 1 1/2 cups heavy whipping cream
  • Pinch of salt
  • 1/3 cup powdered sugar

Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside. Bring butter, sugar, salt, and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5 minutes. Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans into 1 1/2-inch rounds (1 1/2 inches high). Smooth out peaks and round tops with a moistened finger. Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture. Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.

For the Filling:

In a large mixing bowl, beat the heavy cream and salt at medium speed until soft peaks form. Add powdered sugar and cinnamon, and beat until stiff peaks form. Spoon whipped cream into a pastry bag fitted with a small round tip. Pierce the side of each cream puff with a small knife to create a hole. Insert the pastry tip into the hole and fill with cinnamon whipped cream.

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