- ½ cup whole milk
- ½ cup, 115 g unsalted butter, cut into 8 pieces
- 1 teaspoon plus 1½ tablespoons sugar
- 1 teaspoon kosher salt
- 1 cup plain flour (all-purpose flour)
- 6 large eggs
- 2 ½ cups whipping cream (heavy cream)
- icing sugar (powdered sugar), for dusting
Line 2 baking sheets with parchment paper. Fit 1 large pastry bag <em>(or a plastic freezer bag with 1 cm cut from one bottom corner)</em> with plain 1 cm tip.
Bring milk, butter, 1 teaspoon sugar, salt, and ½ cup water to a boil in a medium sauce- pan 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 6 cm diameter rounds on prepared sheets, leaving 5 cm between rounds. (To make 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 <em>(do not defrost)</em> before continuing with recipe.)
Arrange racks in upper and middle thirds of oven and preheat to 230°C. Whisk remaining egg with 2 teaspoon water and brush dough rounds all over with egg wash.
Transfer baking sheets to oven; turn oven off. After 10 minutes, heat oven to 175°C 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 <em>(or freezer bag)</em> with 1 cm open-star tip. Beat heavy cream and remaining 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 icing sugar; place atop puffs.
Serving: 1g | Calories: 143kcal | Carbohydrates: 9.33g | Protein: 3.22g | Fat: 10.41g | Saturated Fat: 6.021g | Polyunsaturated Fat: 3.76g | Monounsaturated Fat: 0g | Trans Fat: 0.006g | Cholesterol: 83mg | Sodium: 148mg | Potassium: 0mg | Fiber: 0.2g | Sugar: 4.49g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg