Oh yes 😍 — Cream Puffs are classic French pastries made from light, airy pâte à choux dough, filled with sweet whipped cream or pastry cream, and often topped with a dusting of powdered sugar or chocolate glaze. They’re elegant, but surprisingly easy to make at home!
🍮 Classic Cream Puffs
Ingredients (makes ~12)
Pâte à Choux (Choux Pastry)
- 1 cup water
- ½ cup unsalted butter (1 stick)
- 1 tsp sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
Filling
- 1 cup heavy cream
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
Optional Topping
- Powdered sugar for dusting
- Melted chocolate for drizzling
Instructions
1. Make the Choux Pastry
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil.
- Remove from heat and stir in all the flour at once. Return to heat, stirring constantly for 1–2 minutes until mixture forms a smooth ball and pulls away from the pan.
- Transfer dough to a mixing bowl. Beat in eggs, one at a time, until smooth and glossy. Dough should be thick but pipeable.
2. Shape & Bake
- Pipe or spoon dough onto prepared baking sheet in ~2-inch rounds.
- Bake 15 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake another 15–20 minutes until golden and puffed.
- Remove from oven and pierce each puff with a small knife to release steam. Cool completely on a wire rack.
3. Make the Filling
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
4. Fill the Puffs
- Cut puffs in half or make a small slit in the side. Pipe or spoon whipped cream inside.
5. Serve
- Dust with powdered sugar or drizzle with melted chocolate.
- Serve immediately, or refrigerate for up to a few hours.
🔥 Tips & Variations
- Pastry cream filling: Replace whipped cream with custard or chocolate pastry cream for a richer dessert.
- Chocolate topping: Dip the top of each puff in ganache for “profiteroles.”
- Make-ahead: Bake puffs in advance; fill just before serving to keep them crisp.
- Savory option: Fill with herbed cream cheese or chicken salad for a savory twist.
If you want, I can give a “super fluffy, bakery-level cream puffs” version where the shells are perfectly hollow, crisp outside, and the filling is luxuriously creamy and stable for piping 😏.
Do you want me to do that version?
