Cream Puffs with RumChata Chantilly Cream

Total Time:
1 hr 45 min
Prep:
50 min
Inactive:
5 min
Cook:
50 min

Yield:
16 cream puffs
Level:
Intermediate

Ingredients
  • Cream Puffs:
  • 1 cup bread flour
  • Pinch fine salt
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup water
  • 5 eggs
  • Chantilly Cream:
  • 2 cups heavy cream
  • 1/4 cup confectioners' sugar, plus 3 tablespoons for dusting
  • 3 tablespoons RumChata
Directions
  • For the cream puffs: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

  • Whisk the flour and salt in a small bowl.

  • Put the butter and water in a medium saucepan over medium heat. When the water begins to boil and the butter is melted, add the flour mixture all at once and stir constantly with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pot, about 3 minutes. Remove the saucepan from the heat and cool the dough until it is no longer steaming, at least 5 minutes.

  • Using a wooden spoon, beat the eggs into the dough, one at a time. Once all the eggs are incorporated, put the dough in a piping bag. Cut the tip of the piping bag about 1/2-inch from the point. Pipe 16 equal-size mounds of dough onto the prepared baking sheet, leaving about 1 inch between each mound.

  • Bake for 10 minutes. Lower the heat to 350 degrees F and bake for another 30 minutes. Cool on a wire rack. Cut the cooled cream puffs in half horizontally.

  • For the Chantilly cream: Put the cream in the bowl of a stand mixer fitted with the whisk attachment. Begin whisking on medium speed. Slowly add the 1/4 cup confectioners' sugar, then whisk until stiff peaks form. Turn the mixer to low speed and slowly add the RumChata until combined.

  • To assemble: Put the Chantilly cream in a pastry bag and cut the tip about 1 inch from the point. Pipe some Chantilly cream into bottom halves of the cream puffs and top with the top halves. Dust with confectioners' sugar and serve.

  • Special equipment: 2 piping bags

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.


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    This recipe is featured in:

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