Directions:
- Line 2 baking sheets with parchment paper. Fit 1 large pastry bag (or a plastic freezer bag with 1/2 cut from one bottom corner) with plain 1/2 tip.
- Bring milk, butter, 1 teaspoon sugar, salt, and 1/2 cup water to a boil in a medium saucepan over medium heat, stirring occasionally. Add flour all at once; reduce heat to medium-low. Stir vigorously with a wooden spoon until a dough forms and pulls away from sides of pan, 1-2 minutes. Continue beating vigorously until a thin dry film forms on bottom and sides of pot, about 1 minute. Transfer to a bowl.
- Add 1 egg and stir vigorously with wooden spoon until egg is incorporated and dough looks dry again, about 2 minutes. Repeat with 4 more eggs, adding one at a time and stirring vigorously to incorporate before adding the next. Dough should be smooth, shiny, and thickened.
- Spoon dough into prepared pastry bag; pipe out 2 1/2 -diameter rounds on prepared sheets, leaving 2 between rounds. DO AHEAD: Freeze the piped dough rounds on the baking sheets, then transfer to resealable plastic bags and freeze for up to 1 month. Place on parchment paper-lined baking sheets, spacing apart (do not defrost) before continuing with recipe.
- Arrange racks in upper and middle thirds of oven and preheat to 450°F. Whisk remaining egg with 2 teaspoons water and brush dough rounds all over with egg wash.
- Transfer baking sheets to oven; turn oven off. After 10 minutes, heat oven to 350°F and bake for 10 minutes. Rotate pans front to back and top to bottom; continue baking until deep golden brown all over, about 10 minutes longer (puffs will deflate if removed from oven before fully baked). Transfer puffs to a wire rack and let cool completely.
- Using a serrated knife, gently slice the top quarter off each puff; transfer tops to a plate. With your finger, gently push down the soft film of cooked dough inside each puff.
- Prepare a second pastry bag (or freezer bag) with 1/2 open-star tip. Beat heavy cream and remaining 2 tablespoons sugar in a large bowl until soft peaks form. Spoon whipped cream into prepared pastry bag. Fill each puff with cream, finishing with a generous ring of cream on top. Dust tops of cream puffs with powdered sugar; place atop puffs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.47 Kcal (622 kJ) | ||
| Calories from fat | 105.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.75g | 18% | |
|---|---|---|---|
| Cholesterol | 103.18mg | 34% | |
| Sodium | 170.01mg | 7% | |
| Potassium | 61.09mg | 1% | |
| Total Carbs | 7.23g | 2% | |
| Sugars | 0.54g | 2% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 3.86g | 8% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 260.64 Kcal (1091 kJ) | ||
| Calories from fat | 185.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.63g | 18% | |
|---|---|---|---|
| Cholesterol | 181.14mg | 34% | |
| Sodium | 298.46mg | 7% | |
| Potassium | 107.25mg | 1% | |
| Total Carbs | 12.69g | 2% | |
| Sugars | 0.94g | 2% | |
| Dietary Fiber | 0.41g | 1% | |
| Protein | 6.77g | 8% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.8mg | 3% | |
| Calcium | 59.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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