Honey Vanilla Cream Puffs

Stuff these airy pastries with your filling of choice, from whipped cream to chocolate to a mini scoop of ice cream.

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  • Makes: 40 servings
  • Makes: about 40 puffs
  • Prep: 50 mins
  • Bake: 25 mins 375°F

Honey Vanilla Cream Puffs

Directions

  1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper; set aside. In a large saucepan combine the water, butter, milk, honey, vanilla bean paste, and salt over medium heat, stirring until the butter melts and the liquid just begins to simmer. Add the flour all at once and stir with a wooden spoon until the mixture becomes a very thick paste and pulls away from the sides of the saucepan. Continue stirring for 1 minute.
  2. Remove and cool for 10 minutes. Add the eggs, one at a time, beating well with a wooden spoon after each addition. The final mixture should be a smooth, shiny paste.
  3. Pipe or spoon about 2-inch mounds of the paste about 1 inch apart on prepared baking sheets. Sprinkle generously with red sugar.
  4. Bake for 25 minutes or until puffed and golden. Remove and cool on a wire rack. If desired, split and fill with sweetened whipped cream*.

From the Test Kitchen

To Store

Layer unfilled cream puffs between sheets of waxed paper in an airtight container. Cover and chill for up to 3 days or freeze for up to 3 months.

*Sweetened Whipped Cream

Place a medium bowl and the beaters of an electric mixer in the freezer for at least 30 minutes before beating. In the bowl combine 1 cup whipping cream and 2 tablespoons powdered sugar. Beat with an electric mixer on medium speed just until soft peaks form. Add 1/2 cup cold, melted vanilla bean ice cream. Continue to beat until stiff peaks form.

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Nutrition Facts (Honey Vanilla Cream Puffs)

  • Per serving:
  • 66 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 37 mg chol. ,
  • 72 mg sodium ,
  • 5 g carb. ,
  • 0 g fiber ,
  • 2 g sugar ,
  • 2 g pro.
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