Description
Classic Cream Puffs are an elegant and delicious French pastry made from light and airy choux pastry shells filled with sweet, fluffy whipped cream. This recipe guides you through preparing the delicate dough, baking it to golden perfection, and creating a luscious cream filling for a delightful dessert ideal for any occasion.
Ingredients
Scale
Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
Cream Filling
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the cream puffs.
- Boil Butter and Water: In a medium saucepan over medium-high heat, bring the water and unsalted butter to a rolling boil.
- Add Flour and Salt: Remove the pan from heat and stir in the flour and salt vigorously until the mixture forms a cohesive ball of dough.
- Cook the Dough: Return the saucepan to the heat and cook the dough for 1 to 2 minutes, stirring constantly, to remove excess moisture and dry it slightly.
- Incorporate Eggs: Remove from heat and let the dough cool for a few minutes. Then add the eggs one at a time, mixing well after each addition until the dough is smooth, thick, and glossy.
- Shape Puffs: Using a spoon or piping bag, form small mounds of dough approximately 1.5 inches in diameter on the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake the choux pastry in the preheated oven for 20 to 25 minutes or until they are golden brown and have puffed up completely. Once done, transfer them to a wire rack to cool completely.
- Prepare Cream Filling: In a large bowl, whip the heavy whipping cream together with powdered sugar and vanilla extract until stiff peaks form, creating the sweet cream filling.
- Fill the Puffs: When the pastry shells are cool, carefully slice each in half horizontally. Pipe or spoon the whipped cream into the hollow centers.
- Serve: Place the puff’s top back on, serve immediately for the freshest texture, or refrigerate until ready to serve.
Notes
- Make sure the dough cools slightly before adding eggs to prevent cooking the eggs prematurely.
- Do not open the oven door during baking to avoid collapsing the puffs.
- Whip the cream until stiff peaks to ensure stability when filled.
- The cream puffs are best served the same day but can be refrigerated for up to 24 hours.
- Optionally dust with powdered sugar or drizzle with chocolate for added presentation.
