Puff Pastry (Printable Version)
# What You’ll Need:
01 -
Extra powdered sugar—sprinkle on at the end.
02 -
1/2 teaspoon vanilla—totally optional but tasty.
03 -
1/4 cup powdered sugar for the filling.
04 -
2 cups heavy cream to whip up.
05 -
Yolk from 1 large egg, just give it a quick whisk.
06 -
Two tablespoons of milk, grab the 2% if you have it.
07 -
4 big eggs—let them sit out to warm up.
08 -
A full cup of plain flour, any all-purpose kind works.
09 -
For taste: a pinch (1/4 tsp) of salt.
10 -
Half a cup of butter—unsalted is best.
11 -
One cup water. Pretty straightforward.
# Steps To Make It:
01 -
Go wild with some powdered sugar over the tops.
02 -
Spoon the whipped cream inside each puff right before you eat.
03 -
Tear open the baked puffs and scoop out any doughy bits inside.
04 -
Keep beating the filling till it’s almost firm—don’t let it turn to butter.
05 -
Pour in your sugar and a splash of vanilla, then give it a quick mix.
06 -
Whip up the heavy cream until it’s good and thick.
07 -
Let the pastries sit and cool down all the way.
08 -
As soon as you get them out, cut a small opening in each one.
09 -
Let them bake for half an hour or so until they’re nice and golden.
10 -
Gently brush the tops with the egg yolk and milk mixture.
11 -
Scoop the dough onto your baking pans—about a quarter-cup for each.
12 -
Mix in each egg by itself until the dough looks glossy and smooth.
13 -
Move the pan off the heat and leave it to cool for around 5 minutes.
14 -
Dump in the flour all at once, mixing until it clumps together into one smooth ball.
15 -
Heat up the water, butter, and salt together until it boils steadily.
16 -
Crank your oven up to 400 degrees F to start.
# Extra Notes:
01 -
Super airy pastry made from classic French choux dough.
02 -
Don’t fill until you’re about to serve—keeps them light and not soggy.
03 -
The shells freeze great if empty—stash ‘em until you need ‘em.