Big Cream-Filled Fried Pastries Recipe (Cream Puffs)
For the Pastry Dough (Choux Pastry):
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 4 large eggs
For the Cream Filling:
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1.
Prepare the Choux Pastry:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter. Bring to a boil over medium-high heat, stirring occasionally until the butter melts.
- Once the mixture starts to boil, remove from heat and stir in flour, salt, and sugar all at once. Stir vigorously with a wooden spoon until the dough comes together into a smooth ball and pulls away from the sides of the pan. Let the dough cool for about 5 minutes.
- Add the eggs one at a time, beating well after each addition. The dough should become smooth and glossy.
- Spoon the dough into a piping bag fitted with a large round tip, or use a spoon to drop large dollops of dough onto the baking sheet. Space them about 2 inches apart.
- Bake for 25-30 minutes or until golden and puffed up. Once done, remove from the oven and let them cool completely on a wire rack.
2.
Prepare the Cream Filling:
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together using an electric mixer or hand whisk until stiff peaks form.
- Place the whipped cream into a piping bag and set it aside.
3.
Fry the Pastries:
- Heat vegetable oil in a deep fryer or large pot to around 350°F (175°C).
- While the oil is heating, cut the cooled choux pastries in half, horizontally, without cutting all the way through.
- Once the oil is hot, carefully place the pastries into the oil, a few at a time, and fry for about 1-2 minutes on each side, until they turn a rich golden color. Be cautious not to overcrowd the pan.
- Remove them from the oil and drain on paper towels.
4.
Assemble the Pastries:
- Once fried, let the pastries cool slightly. Dust the tops with powdered sugar for a finishing touch.
- Fill each pastry with the whipped cream using a piping bag or spoon the filling inside.
5.
Serve:
- Serve the cream-filled pastries immediately or refrigerate until ready to enjoy. They’re best when fresh!