Valentine's Day Cream Puffs | The Squeaky Mixer
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Valentine’s Day Cream Puffs

Make these fluffy and delicious Valentine’s Day Cream Puffs your new love language this year and give that special person in your life these tasty pastries. Cream Puffs are so much easier to make at home than you think and with this recipe, I’ll take you through every step of the process until all that’s left to do is enjoy them with the ones you love 🙂

Valentine's Day Cream Puffs | The Squeaky Mixer

How Long Can You Store Cream Puffs?

Cream Puffs are best enjoyed fresh but they can stay in an air-tight container in the refrigerator for up to 3 days. Note that the overall texture may slightly change or become a bit softer the longer they’re stored. Cream Puffs can also be stored in the freezer for up to one month.

Valentine's Day Cream Puffs | The Squeaky Mixer

Why Do My Cream Puffs Deflate?

Aside from mixing the perfect pate choux dough, the next most important step to creating Cream Puffs that will not deflate is the baking process. In the recipe, we begin by preheating the oven to 425 degrees F and bake our piped cream puffs in the oven for 10 minutes then WITHOUT opening the oven, decreasing the temperature to 325 degrees F. Opening the oven at any point throughout the baking process will release all of the steam and cause your cream puffs to deflate.

Cream Puffs do a wonderful job inflating in the oven to create that hollow center ready to be filled with endless creams and custards. However, if the correct steps aren’t taken you’ll be left with flat pancake-looking pastries. This recipe is extremely easy to follow so there is little chance for something to go wrong. I suggest reading the recipe a few times to become familiar with the steps you’ll take before diving into the baking process.

Valentine's Day Cream Puffs | The Squeaky Mixer

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Valentine’s Day Cream Puffs

4.6 from 14 votes
Recipe by Maddison Koutrouba – thesqueakymixer.com
Servings

12-15

servings
Cooking time

30

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 1/2 cup water

  • 1/2 cup whole milk

  • 8 Tbsp. unsalted butter

  • 1 Tbsp. granulated sugar

  • 1/4 tsp. salt

  • 1 cup all-purpose flour

  • 4 eggs, room temperature

  • Whipped Cream Filling
  • 1 1/2 cups heavy whipping cream

  • 1/4 cup granulated sugar

  • 2 tsp. vanilla extract

  • dusting of confectioner’s sugar (optional)

  • 1/4 cup semi-sweet chocolate drizzle (optional)

Directions

  • Preheat the oven to 425 degrees F and line two cookie sheets with parchment paper. Set aside.
  • In a large sauce pot, combine the water, milk, butter, sugar, and salt. Mix with a wooden spoon to combine then place over medium heat. Bring this mixture to a boil.
  • As soon as it reaches a boil, remove it from the heat and add in the flour. Mix in the flour using a wooden spoon until it has all combined.
  • Place the pot back onto the stovetop over low to medium heat and cook while mixing with the wooden spoon constantly for about 2 minutes then remove from heat. A film will begin to form on the bottom of the pot.
  • With the pot off the heat, add in the eggs one at a time mixing with the wooden spoon between each addition.
  • Scoop the dough into a piping bag fit with a large round tip.
  • Pipe 3 1/3″ – 4″ hearts about 2″ apart to give them space to bake and expand in the oven.
  • Lightly wet a finger with water and tap any pointed tops on the piped-out cream puffs.
  • Bake the cream puffs for 10 minutes at 425 degrees F. Then without opening the oven, reduce the heat to 325 degrees F and bake for about 20-22 minutes. Do not open the oven at any point during the baking time. Use your interior oven light to help determine the doneness of the cream puffs as well.
  • Remove the cream puffs from the oven once they’re golden brown all around.
  • Let them cool on a cooling rack.
  • To make the whipped cream, use an electric mixer on high speed to whip up the heavy cream. Add in the sugar and vanilla and mix until the mixture is a cool whip consistency.
  • Once the cream puffs have cooled, poke a small hold in the side of each cream puff at the bottom of the heart hen insert a piping bag filled with whipped cream in the small hole and fill each side of the heart of the cream puff.
  • This part is optional but you can dust the top of each cream puff with confectioner’s sugar and drizzle on some melted chocolate.
  • Enjoy!

Did you make this recipe?

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