1 hr 40 mins
A traditional recipe from the "Creative Cooking Course" Cookbook.
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Units: US | Metric
- 1Combine water and butter in a heavy saucepan and place over medium heat. Cook until butter is melted and water comes to a boil.
- 2Add all the flour and salt.
- 3Stir vigorously with a wooden spoon until mixture is smooth and leaves side of pan, forming a ball.
- 4Turn off heat and add first egg. Beat until well mixed. (You can use an electric mixer to beat in eggs.
- 5Continue adding eggs, one at a time, beating well after the addition of each egg.
- 6Add the egg white last.
- 7Beat until smooth.
- 8Cover lightly and let stand until cool.
- 9Spoon pastry into icing bag with a 1-inch plain piping tube attached and pipe into large puffs on a lightly-greased baking sheet. Do not place too close together.
- 10Bake in a preheated 450 degree oven for 8 minutes. Reduce heat to 350 degrees and bake for 45 minutes longer or until dry.
- 11Do not under cook or they will "fall" and be unrecoverable.
- 12As soon as the puffs have been removed from the oven, make a slit in the side of each.
- 13Let cool thoroughly on wire racks.
- 14Filling: Whip the cream with an electric mixer until stiff peaks form. Add confectioners' sugar, 1 tablespoon at a time, beating gently. Add the brandy, a small amount at a time. Fold in the egg white gently, but thoroughly.
- 15Make a small hole in the side of each puff with the tip of a small knife.
- 16Pipe whipped cream into each puff.
- 17Dust generously with confectioners' sugar.
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Nutritional Facts for Old-Fashioned Cream Puffs With Chantilly Cream Filling
Serving Size: 1 (57 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 148.6
- Calories from Fat 110
- Total Fat 12.2 g
- Saturated Fat 7.3 g
- Cholesterol 81.4 mg
- Sodium 80.7 mg
- Total Carbohydrate 6.9 g
- Dietary Fiber 0.1 g
- Sugars 1.4 g
- Protein 2.8 g