Cream Puffs
About This Cream Puffs
Cream puffs are the epitome of elegant simplicity - crispy, golden shells of choux pastry filled with luscious vanilla cream. While they look impressive and taste like they came from a French patisserie, they're surprisingly achievable at home.
What Makes This Cream Puffs Special
Choux pastry is unique - you cook the dough on the stovetop before baking, creating steam that puffs the pastries into hollow shells perfect for filling. The result is a crispy exterior with a tender, slightly eggy interior and a completely hollow center just waiting to be filled.
Key Techniques for Success
Traditional fillings include vanilla pastry cream, whipped cream, or even ice cream. Dust with powdered sugar or drizzle with chocolate for an elegant finish.
Perfect for Every Occasion
These are perfect for special occasions, afternoon tea, or any time you want to impress.
Ingredients
- 240ml (1 cup) Water
- 115g (½ cup) Unsalted butter
- ¼ tsp Salt
- 125g (1 cup) All-purpose flour
- 4 Large eggs
- 480ml (2 cups) Heavy cream
- 60g (½ cup) plus more for dusting Powdered sugar
- 2 tsp Vanilla extract
Quick Info
- Total Time:
- 90 min
- Difficulty:
- Medium
- Servings:
- 24
Instructions
- 1
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- 2
In a saucepan, bring water, butter, and salt to a boil. Remove from heat and add flour all at once, stirring vigorously.
- 3
Return to medium heat and cook, stirring constantly, for 1-2 minutes until dough pulls away from sides and forms a ball.
- 4
Transfer to a bowl and let cool 5 minutes. Add eggs one at a time, beating well after each until smooth and glossy.
- 5
Drop tablespoon-sized mounds onto prepared sheets, spacing 2 inches apart. You should get about 24 puffs.
- 6
Bake 15 minutes at 425°F, then reduce to 375°F and bake 15-20 more minutes until golden and crisp. Don't open the oven!
- 7
Turn off oven, crack door slightly, and let puffs dry for 10 minutes. Remove and cool completely.
- 8
For filling: Whip cream with powdered sugar and vanilla until stiff peaks form.
- 9
Cut each puff in half horizontally. Fill bottom halves with whipped cream and replace tops.
- 10
Dust with powdered sugar before serving.
Pro Tips
- •Don't open the oven during baking or puffs will collapse.
- •Make sure puffs are completely cool before filling.
- •The dough should be smooth and hold its shape when piped.
- •Filled puffs are best eaten the same day, but unfilled shells can be frozen.
Variations
Fill with chocolate pastry cream for chocolate cream puffs. Stack and drizzle with caramel for croquembouche. Fill with ice cream for profiteroles.
