If you’ve ever dreamed of biting into a light, airy, and irresistibly creamy dessert, then you are going to adore this Cream Puffs with Whipped Cream Filling and Optional Chocolate Drizzle Recipe. These golden choux pastry shells are perfectly crisp on the outside, with a cloud-like whipped cream center that melts in your mouth. The optional chocolate drizzle adds just the right touch of decadence to make this classic French treat a showstopper at any gathering or a special indulgence for yourself. Trust me, once you try making these, they’ll quickly become one of your favorite desserts to whip up and share!
Ingredients You’ll Need
One of the best things about this recipe is how simple and straightforward the ingredients are. Each component plays a crucial role—from creating the beautiful, puffed pastry shells to whipping up that luscious cream filling and finishing with an optional chocolate drizzle that amps up the elegance.
- Unsalted butter (1/2 cup): Adds richness and moisture to the dough, helping create that signature tender yet crisp shell.
- Water (1 cup): The base liquid that steams to help the dough puff up beautifully in the oven.
- Salt (1/4 teaspoon): Balances and enhances the flavors in the pastry dough.
- All-purpose flour (1 cup): Provides the structure needed for the light, hollow center of the cream puff.
- Large eggs (4): Eggs are the key leavening ingredient here, giving the dough its rise and glossy finish.
- Heavy whipping cream (2 cups): Whipped into peaks, it forms the dreamy, creamy filling that complements the shell perfectly.
- Powdered sugar (1/3 cup): Sweetens the whipped cream just enough without overpowering its lightness.
- Vanilla extract (1 teaspoon): Adds a warm, inviting aroma and depth to the filling.
- Optional toppings: Powdered sugar for a classic dusting or melted chocolate for a rich, elegant drizzle.
How to Make Cream Puffs with Whipped Cream Filling and Optional Chocolate Drizzle Recipe
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This ensures the cream puffs won’t stick and helps with even baking. Getting this ready upfront saves time and keeps everything flowing smoothly.
Step 2: Make the Choux Pastry Dough
In a medium saucepan, combine the butter, water, and salt, then heat over medium until it comes to a boil. As soon as it boils, dump the entire flour in and stir vigorously with a wooden spoon. Keep stirring until the dough pulls away from the pan sides and forms a smooth ball. This step cooks the dough just right to get rid of excess moisture, which is crucial for a perfect puff.
Step 3: Incorporate Eggs for Structure
Remove the pan from heat and let the dough cool for around 5 minutes. This is important to avoid scrambling your eggs. Add the eggs one at a time, beating well after each addition until the dough is smooth, thick, and glossy. This mixture is the foundation for those puffed, golden shells you’ll bake in the next step.
Step 4: Shape and Bake Your Cream Puffs
Transfer your dough to a piping bag fitted with a large round tip, or simply spoon rounded tablespoons onto the parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 25-30 minutes without opening the oven door to prevent deflation. When they turn a beautiful golden brown and puff up, they’re ready! Let them cool completely on a wire rack before filling.
Step 5: Whip the Cream Filling
While the shells are cooling, whip your heavy cream with powdered sugar and vanilla extract until stiff peaks form. This whipped cream is the heart of the filling, light and fluffy, sweet but not overpowering, ideal for complementing the slightly crispy shells.
Step 6: Assemble and Add Optional Chocolate Drizzle
Slice each cooled puff horizontally, fill generously with whipped cream, and carefully replace the top. Finish them off by dusting with powdered sugar or elegantly drizzling melted chocolate if you want to add a deliciously indulgent touch. This final step makes your cream puffs not just tasty but gorgeous.
How to Serve Cream Puffs with Whipped Cream Filling and Optional Chocolate Drizzle Recipe
Garnishes
A light dusting of powdered sugar is a timeless garnish that adds just the right amount of sweetness and a pretty look. If you’re feeling fancy, a drizzle of melted chocolate—whether dark, milk, or white—adds a silky texture and rich flavor that contrasts beautifully with the airy cream inside. Fresh berries or mint leaves can also brighten the plate if you want to add a splash of color.
Side Dishes
Cream puffs are perfect alongside a fresh fruit salad or a simple berry compote to balance their richness. A cup of freshly brewed coffee or tea is also an ideal companion, offering a warm counterpoint to these chilled, creamy delights. If you want a light finish to a big meal, these little puffs are just the ticket.
Creative Ways to Present
For a festive touch, arrange the cream puffs in a pyramid or tiered display on a pretty cake stand. You can also pipe flavored whipped creams like chocolate or coffee to mix things up. Another fun idea is to serve them as mini profiterole towers with cascading chocolate drizzle for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the filled cream puffs in an airtight container in the refrigerator for no more than one day. The pastry tends to soften as it absorbs moisture from the filling, so they’re best enjoyed fresh or within the same day of assembly.
Freezing
To freeze, bake the shells first and cool completely. Store them unfilled in an airtight container or freezer bag for up to one month. Thaw at room temperature before filling with whipped cream to keep that fresh texture intact. Avoid freezing once filled to preserve the cream’s lightness.
Reheating
If your cream puff shells lose some crispness after refrigerated storage, you can re-crisp them by warming unfilled shells in a 300°F oven for about 5-7 minutes before filling. Avoid reheating once the whipped cream filling is inside to prevent melting or separation.
FAQs
Can I use a different filling instead of whipped cream?
Absolutely! Pastry cream, custard, or even flavored mousses work wonderfully. Whipped cream is classic for its lightness, but feel free to experiment with your favorite creamy fillings.
Why did my cream puffs deflate after baking?
This usually happens if the oven door is opened during baking or if the dough didn’t dry out enough during cooking. Make sure you follow the instructions closely and keep the oven door closed until they are fully puffed and golden.
Can I make the dough ahead of time?
It’s best to make the choux pastry fresh as it’s easier to work with and gives the best puff. However, you can prepare the dough and refrigerate it for a few hours; just let it come to room temperature before piping.
Is there a gluten-free version of this recipe?
You can experiment with gluten-free flour blends, but the texture may differ slightly. Choux pastry relies on gluten for structure, so results may be less puffed or more delicate.
How do I make the chocolate drizzle?
Melt your favorite chocolate in a microwave-safe bowl in 20-second increments, stirring in between until smooth. Then simply use a spoon or a squeeze bottle to drizzle over the filled cream puffs for a beautiful finish.
Final Thoughts
Making this Cream Puffs with Whipped Cream Filling and Optional Chocolate Drizzle Recipe is truly a joy from start to finish. The process is straightforward, the ingredients simple, and the result absolutely delicious. Nothing beats the feeling of biting into a crisp, golden puff filled with airy whipped cream, especially when topped off with a drizzle of rich chocolate. Give this recipe a try—you’ll find it’s not just a dessert, but a delightful little celebration in every bite!
Print
Cream Puffs with Whipped Cream Filling and Optional Chocolate Drizzle Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cream puffs
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delicious and classic French cream puffs featuring light and airy choux pastry filled with sweetened whipped cream. Perfect for an elegant dessert or special occasion treat.
Ingredients
Choux Pastry
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Cream Filling
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Topping
- Powdered sugar for dusting
- Melted chocolate for drizzling
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prepare for baking the cream puffs.
- Make Choux Dough: In a medium saucepan, combine butter, water, and salt and bring to a boil over medium heat. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides. Continue cooking and stirring for 1-2 minutes to dry out the dough slightly.
- Incorporate Eggs: Remove from heat and let cool 5 minutes. Add eggs one at a time, beating well after each addition until dough is smooth and glossy.
- Pipe or Spoon Dough: Transfer dough to a piping bag with a large round tip, or use spoon to drop rounded tablespoons onto parchment, spacing about 2 inches apart.
- Bake: Bake 25-30 minutes until puffed and golden brown, without opening oven door during baking. Remove and cool on wire rack completely.
- Prepare Filling: While puffs cool, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Fill Puffs: Slice cooled puffs horizontally, fill bottoms with whipped cream, replace tops.
- Finish and Serve: Dust with powdered sugar or drizzle with melted chocolate if desired. Serve immediately for best texture.
Notes
- Cream puffs are best served the same day they are filled to maintain crispness.
- For crispier shells, poke a small hole in the puff after baking to release steam.
- Try filling with pastry cream or flavored whipped cream for variety.
