The Best Cream Puffs Ever!!#creampuffs #cookies #recipe #baking

Cream Puffs with Cracked Top with Whipped Cream Craquelin (Crispy Topping) Ingredients: 4 tbsp (½ stick) unsalted butter, softened ¼ cup packed light brown sugar ½ cup all-purpose flour Instructions: 1. In a bowl, cream together butter and brown sugar until smooth. 2. Mix in the flour until a dough forms. 3. Roll the dough between two sheets of parchment paper to about 1/16 inch thick. 4. Freeze for 15-20 minutes, then cut into 1½-inch circles. Keep frozen until needed. Choux Pastry Ingredients: ½ cup water ½ cup whole milk 7 tbsp unsalted butter ½ tsp salt 2 tsp granulated sugar 1 cup all-purpose flour 4 large eggs Instructions: 1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. In a saucepan, heat water, milk, butter, salt, and sugar over medium heat until it comes to a boil. 3. Reduce heat to low, add the flour all at once, and stir continuously until a dough ball forms and pulls away from the sides of the pan (about 1-2 minutes). 4. Transfer the dough to a bowl and let cool for 5 minutes. 5. Add eggs one at a time, mixing thoroughly after each addition until smooth and glossy. 6. Transfer to a piping bag fitted with a round tip and pipe 1½-inch mounds onto the baking sheet. 7. Place a frozen craquelin disk on top of each choux mound. 8. Bake for 25-30 minutes until puffed and golden brown. Do not open the oven during baking. 9. Turn off the oven and let the pastries sit inside with the door slightly open for 10 minutes. Cool completely before filling. Whipped Cream Filling Ingredients: 1 cup heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp vanilla extract Instructions: 1. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. 2. Transfer to a piping bag fitted with a round or star tip. Assembly 1. Create a small hole in the bottom. 2. Pipe whipped cream inside each puff. 3. Dust with powdered sugar.