Rosewater Cream Puffs
My social media intern (husband) is out of town, so I got to spend the whole day with my mama. When we're together, we spend most our time cooking and eating. It's our favorite thing to do! We were both craving something sweet and light, so we decided to make cream puffs. These aren't any ordinary cream puffs. The whip cream has rosewater in it, and it makes all the difference in the world.
A cream puff is made out of pate a choux, similar to the churros I made a couple months ago. The same batter can also be made into eclairs! You can make all 3 in one day if you're feeling up to it!
The temperature you bake these at is very important. You're going to want to make sure your oven is heated to exactly 450 degrees and that you decrease the temperature to 350 degrees after 10 minutes without opening the oven. If these are not perfectly golden with a hard exterior, they will deflate after removing them out of the oven.
- 1 cup water
- 1 stick unsalted butter (1/2 cup)
- 2 tablespoon granulated sugar
- 1/2 teaspoon salt
- 4 large eggs
ROSEWATER CREME CHANTILLY
- 1 1/2 cups cold heavy cream
- 1 tablespoon rosewater
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 450 degrees F
- Place water, butter, sugar, and salt in a saucepan over medium high heat until butter is melted and everything comes to a boil
- Reduce the heat to medium and add the flour, stirring quickly. Continue to stir for 1 minute and then turn off the heat.
- Transfer the dough into your stand mixer bowl and let cool for about 5 minutes. Use the paddle attachment and on medium speed, mix in one egg at a time. Make sure the egg is fully incorporated before you add in the next one. The batter will look smooth and glossy when finished
- Place the batter in a pastry bag fitted with large round tip or a large ziploc bag with the tip cut off
- Squeeze batter into 2 inch rounds on a silpat lined baking sheet. Dip your finger in water and smooth out the peak on each round.
- Place the baking sheet in the oven and bake at 450 degrees F for 10 minutes, then decrease temperature to 350 degrees without opening the oven and bake for another 10 minutes
- Whip cream, powdered sugar, vanilla, and rosewater with a hand mixer until medium peaks form.
- Cut cream puffs in half and spoon cream into the puffs or put cream in piping bag and pierce bottom of the puffs with the tip of your piping bag to insert cream inside the puffs.