Cream Puffs

Courtesy of Sweet Lifestyle

From the kitchen of Sweet Lifestyle comes an even sweeter addition to your own kitchen table, Cream Puffs! Made with whipping cream, or a filling of your choice, plus the nutrient-stacked addition of Conestoga Farms Free Run Omega-3 Eggs, this recipe makes 30 puffs in under 30 minutes; perfect for the entire family or your own sweet cravings once the kids have gone to bed. What will you fill your puffs with?

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Cook Time 45

Course Dessert

Servings 30

Ingredients

½ cup Unsalted butter
1 cup Water
1 tsp Sugar
½ tsp Salt
1 Lemon halved and zested
1 cup Flour
4 Conestoga Farms Free Run Omega-3 brown eggs
Whipping Cream or filling of your choice
Icing sugar for dusting

Instructions

Preheat oven to 400 degrees Fahrenheit. Line baking sheets with parchment paper
Prepare a bowl and mixer and set aside
Place the butter, water, sugar, salt, and zest into a medium-sized pot over medium heat and bring to a boil. As soon as the mixture boils for about 30 seconds, add the flour. Quickly whisk for about a minute until the dough comes together and you see a thin film on the bottom of the pot. That’s when the dough is ready.
Place the batter into the ready mixing bowl and let cool for a minute or two. Add the eggs, one at a time, and mix thoroughly after each addition. When you add each egg, the dough will look wet and dumpling-like. The dough should come together evenly and nicely 10-15 seconds after each egg addition.
Use heaping teaspoonfuls to drop batter on the parchment-lined sheets, a couple of inches apart. You can also pipe the dough onto the sheets. Aim for drops that are about 1 1/2 inches wide and 1 1/2 inches high.
Bake for 8 minutes at 400 degrees Fahrenheit, then drop the temperature to 325 degrees Fahrenheit and bake for another 8 minutes. Turn off the oven and rotate the pans, top to bottom, and side to side, and leave the cream puffs in the oven for another 10 minutes. Cool completely
Using a piping bag filled with whipped cream, poke the cream puffs on the side and fill until you feel pressure from the cream puff. That’s how you know the cream puff is full. You can also cut the cream puffs in half and fill with icing that way.
Dust with icing sugar. Store in fridge and enjoy!

Notes

You can make the cream puffs as small or as large as you would like. For larger puffs, I had the oven at 425 degrees Fahrenheit and then dropped it to 325 degrees Fahrenheit. For the smaller ones, I started at 400 degrees Fahrenheit and dropped it to 325 degrees Fahrenheit.
To fill with whipped cream, beat 2 cups of 35% whipping cream and 1/4 c sugar until you get the desired consistency.
To cover or drizzle with chocolate, melt chocolate chips in the microwave and dip, or drizzle the chocolate on top.

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