Here’s a classic Cream Puff recipe 🍮—light, airy pastry filled with sweet cream.
Cream Puffs (Choux Pastry with Cream Filling)
Ingredients (Makes 12–14 puffs)
For the pastry (pâte à choux):
- 1 cup water
- ½ cup unsalted butter
- 1 tbsp sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 eggs
For the filling (whipped cream or pastry cream):
- 1 cup heavy cream
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
Optional topping:
- Powdered sugar for dusting
- Chocolate glaze or melted chocolate
Instructions
1. Make the pastry
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
- Remove from heat, add flour all at once, and stir vigorously until a smooth dough forms.
- Return to heat for 1–2 minutes, stirring constantly to dry the dough slightly.
- Transfer dough to a bowl and let cool 5 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. Dough should be thick and glossy.
2. Shape and bake
- Spoon or pipe dough onto the baking sheet in 12–14 mounds.
- Bake 20 minutes at 400°F, then reduce heat to 350°F (175°C) and bake 10–15 more minutes until golden brown and puffed.
- Remove from oven and cool completely on a wire rack.
3. Prepare filling
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
4. Assemble cream puffs
- Cut a small slit in each puff or slice in half horizontally.
- Pipe or spoon cream into each puff.
- Dust with powdered sugar or drizzle with chocolate if desired.
Tips
- Don’t open the oven while baking; steam helps puffs rise.
- For extra stability, bake a few extra minutes at lower heat to dry the insides slightly.
- Use pastry cream instead of whipped cream for a richer filling.
If you want, I can also share a chocolate-filled cream puff version or a mini cream puff version for parties.
Do you want me to share that?
