How to Make Cream Puffs- Baker Bettie

bakerbettie.com

MikelJames

I’ve been cooking and, baking since I was a kid. That was a long time ago…

subheading: FOR THE SHELLS:

½ cup (120 ml) water

½ cup (120 ml) whole milk

1 stick (½ cup, 113 grams) unsalted butter, cut into pieces

large pinch kosher salt

2 TBSP (24 grams) granulated sugar (optional, but will sweeten them slightly)

1 cup (127 grams) all-purpose flour

4 large eggs

subheading: FOR THE CREAM CHANTILLY:

1 cups (237 ml) heavy cream, cold

3 TBSP powdered sugar

1 tsp vanilla extract or vanilla bean paste

Directions at bakerbettie.com

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