30-minute Cream Puffs

Ingredients

Pastry Dough / Pâte à Choux

• 1
  
  cup flour
  
• 1
  
  cup water
  
• 8
  
  tablespoons butter, unsalted
  
• 3
  
  eggs
  
• 
  
  pinches salt
  

Pastry Cream

• 1
  
  cup heavy cream
  
• 1
  
  cup mascarpone cheese
  
• 1/2
  
  cup confectioner’s sugar
  
• 2
  
  teaspoons vanilla extract (or 1 2″ vanilla bean – pulp)
  
• 1-2
  
  tablespoons amaretto, optional…. I guess
  

Directions

1. Preheat oven to 425 F
2. Line baking sheet with silicone mat or parchment
3. In a medium saucepan, combine butter and water. Bring to low boil over medium high heat.
4. Literally dump flour and salt in all at once.
5. Stir with wooden spoon until it comes together in a ball.
6. Remove from pan to a mixer or food processor. Let cool for about 5 minutes.
7. Pulse/mix each egg until combined.
8. Pulse/mix until thick paste/batter.
9. Pipe the pastry dough onto mat/paper. Tap down the tip if you want a smooth ball for a puff.
10. Bake until golden, about 20-25 minutes.
11. Let cool completely.
12. Place cold cream in mixer. Beat until soft peaks form.
13. Slowly add confectioner’s sugar. Beat until stiff peaks form.
14. Mix in mascarpone cheese and vanilla until well-combined.
15. Top with drizzled chocolate and/or desired toppings. Pistachios work very well!
16. Enjoy! Visit SouthernFATTY.com for more images/recipes.