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
Scale
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.
