Cream Puffs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the butter and water to a saucepan over medium heat and bring to a boil. Reduce the heat to low and stir in the flour until a dough forms. Cook for 1 minute while mixing continuously. Transfer the dough to a bowl and let cool for 5 minutes. Add the eggs one at a time, making sure each egg is fully mixed in before adding the next. Transfer the dough to a piping bag or zip bag and pipe 12 cream puffs onto a parchment lined baking sheet. Bake at 400 for 25 minutes, then reduce the heat to 300 and bake for another 5-10 minutes or until golden and puffed. Let cool completely. For the filling, whip the mascarpone until fluffy. Slowly pour in the heavy cream while continuing to whip. Once soft peaks form add the powder sugar and vanilla and continue whipping until stiff peaks form. Fill the cooled cream puffs with the cream and finish with powdered sugar and cherries if desired.

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