Ingredients

• 1 cup bread flour
• Pinch fine salt
• 8 tablespoons (1 stick) unsalted butter
• 1 cup water
• 5 eggs
• 2 cups heavy cream
• 1/4 cup confectioners' sugar, plus 3 tablespoons for dusting
• 3 tablespoons RumChata

Browse by ingredient

Instructions

1. Special equipment: 2 piping bags
2. For the cream puffs: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
3. Whisk the flour and salt in a small bowl.
4. Put the butter and water in a medium saucepan over medium heat. When the water begins to boil and the butter is melted, add the flour mixture all at once and stir constantly with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pot, about 3 minutes. Remove the saucepan from the heat and cool the dough until it is no longer steaming, at least 5 minutes.
5. Using a wooden spoon, beat the eggs into the dough, one at a time. Once all the eggs are incorporated, put the dough in a piping bag. Cut the tip of the piping bag about 1/2-inch from the point. Pipe 16 equal-size mounds of dough onto the prepared baking sheet, leaving about 1 inch between each mound.
6. Bake for 10 minutes. Lower the heat to 350 degrees F and bake for another 30 minutes. Cool on a wire rack. Cut the cooled cream puffs in half horizontally.
7. For the Chantilly cream: Put the cream in the bowl of a stand mixer fitted with the whisk attachment. Begin whisking on medium speed. Slowly add the 1/4 cup confectioners' sugar, then whisk until stiff peaks form. Turn the mixer to low speed and slowly add the RumChata until combined.
8. To assemble: Put the Chantilly cream in a pastry bag and cut the tip about 1 inch from the point. Pipe some Chantilly cream into bottom halves of the cream puffs and top with the top halves. Dust with confectioners' sugar and serve.