Description
Classic Cream Puffs are delicate, golden choux pastry shells filled with a light and fluffy vanilla whipped cream. Perfect for an elegant dessert or a special treat, these cream puffs feature a crisp exterior with airy interiors, paired with a sweet, velvety cream filling made from heavy whipping cream, powdered sugar, and vanilla extract.
Ingredients
Scale
Dough
- 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 the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Boil Butter and Water: In a medium saucepan over medium-high heat, combine the water and unsalted butter. Bring to a vigorous boil until the butter melts completely and the mixture is boiling.
- Add Flour and Salt: Remove the pan from heat and quickly stir in the all-purpose flour and salt until the mixture forms a smooth ball of dough without lumps.
- Cook Dough: Return the pan to the stove and cook the dough for 1-2 minutes, stirring constantly. This helps to remove excess moisture and dries the dough slightly, making it easier to incorporate the eggs.
- Incorporate Eggs: Let the dough cool for a few minutes so it doesn’t cook the eggs. Add the eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth and glossy, indicating proper consistency.
- Shape Dough: Using a spoon or a piping bag, form mounds of dough about 1.5 inches in diameter onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for expansion during baking.
- Bake: Bake the dough mounds in the preheated oven for 20-25 minutes or until they turn golden brown and puff up fully, indicating a hollow center perfect for filling.
- Cool Puffs: Remove the baked puffs and place them on a wire rack to cool completely, which will ensure the interiors set properly without becoming soggy.
- Prepare Cream Filling: In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light and fluffy filling.
- Fill Puffs: Once cooled, carefully slice each puff in half horizontally. Pipe or spoon the whipped cream generously into the bottom half, then replace the top half to form a filled cream puff.
- Serve or Store: Serve the cream puffs immediately for best texture and freshness, or refrigerate them until ready to serve to keep the cream cold and stable.
Notes
- Ensure the dough cools slightly before adding eggs to avoid scrambling them.
- Space the dough mounds well to prevent them from sticking together while baking.
- Use fresh heavy cream for the best whipping results.
- The cream puffs are best consumed the same day for optimum texture, but can be refrigerated for up to 2 days.
- For easier piping, use a sturdy piping bag with a large round tip.
