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Feel merry this holiday season by sharing these tasty and divine homemade cream puffs. These small but festive treats dress-up and dazzle any dessert table. And what are the holidays without a little dazzle?!
Homemade cream puffs have been a favorite of mine for as long as I can remember. If I had to chose one dessert to enjoy everyday for the rest of my life, cream puffs would definitely make my short list. I think it’s the arm wrenching memory of whipping the cream as to why I make them only once a year. As far as store bought, they just don’t compare.
I recently received the Mealthy Hand Blend Immersion Blender Set – just in time to help me with my holiday cooking and baking. The Mealthy Hand Blend Immersion Blender is said to be a professional-grade, yet handy way to puree, blend, chop, whisk, and much more. “Whisk”, time to make the cream puffs was my first thought! I still can not believe the difference this small but mighty appliance made when it came to whipping the cream. Thanks to the Mealthy Handblend Immersion Blender, I can easily see myself making these favorite little treats a lot more often.
This recipe makes 12-15 small cream puffs.
1 cup water
8 tablespoons unsalted butter
3/8 teaspoon salt
1 3/4 cups all-purpose flour
4 large eggs
2 cups heavy or whipping cream
1 teaspoon vanilla extract
1/2 cup granulated sugar
1. Preheat the oven to 425°F. Line two baking sheets with parchment.
2. Combine water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.
3. Remove the pan from the heat, and add the flour all at once, stirring vigorously.
4. Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute.
5. Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. The temperature should be below 125°F.
6. Beat in the eggs one at a time, when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.
7. Drop batter using a tablespoon onto the prepared baking sheets. Space the mounds about 3″ apart, to allow for expansion.
8. Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until pastries are a medium golden brown.
While the pastries bake, prepare the cream
Pour the cream into a mixing bowl, add vanilla extract and begin to whip using the whisk attachment on the Mealthy HandBlend Immersion Blender. Sprinkle in the sugar gradually as the cream whips. The turbo button comes into play nicely here, as it picks up to the perfect speed. Whip until slightly stiff, but not over-whipped, cream should have a nice silky look.
9. Remove the pastries from the oven. Slice the top of each. If pastries feel moist, return to oven for five additional minutes. Place on a cooling rack, until room temperature.
10. Fill the bottom halves of the puffs with whipped cream.
Dust with confectioners’ sugar and serve. To make the these puffs festive, I often add mini semi-sweet chocolate chips and colorful sprinkles before replacing the tops.
The Mealthy Handblend snaps together easily, is made of sturdy, stainless steel construction and sharp blades. It comes complete with blending, whisking, and chopping attachments. The extra-roomy chopper bowl and smoothie cup are 100% BPA-free.
You can purchase a Mealthy Handblend Immersion Blender on the official Mealthy website for $29.95, making it a great find or gift for any foodie.
You can also enter to win a free Mealthy Handblend Immersion Blender Set here on Five Dollar Shake! Enter to win by using the widget below. You will need a valid email address to enter. If you have any issue with the widget or would prefer to enter by email, please contact me at firstname.lastname@example.org. One winner will be chosen at random and contacted by email on December 18th. Winner must be 18+ and have a U.S. mailing address. No P.O. Boxes please.