Cream Puffs Recipe

Cream puffs are light, airy pastries filled with a luscious cream filling. They’re perfect for special occasions or as a sweet treat. Here’s a classic recipe for making delicious cream puffs from scratch.

Ingredients

For the Choux Pastry:

• 1/2 cup (1 stick) unsalted butter
• 1 cup water
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs

For the Cream Filling:

• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For Dusting (Optional):

• Powdered sugar

Instructions

1. Prepare the Choux Pastry:

a. Preheat the Oven:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

b. Melt Butter:

• In a medium saucepan, combine the butter and water. Bring to a boil over medium heat, stirring occasionally, until the butter is fully melted.

c. Add Flour:

• Reduce the heat to low and add the flour and salt all at once. Stir vigorously with a wooden spoon or spatula until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes.

d. Incorporate Eggs:

• Transfer the dough to a large bowl. Let it cool for a few minutes.
• Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. The dough should be thick and pipeable but not too stiff.

e. Pipe the Dough:

• Transfer the dough to a piping bag fitted with a large round or star tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.

f. Bake:

• Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and have puffed up. Do not open the oven door while baking, as this can cause the puffs to deflate.

g. Cool:

• Allow the cream puffs to cool completely on a wire rack.

2. Prepare the Cream Filling:

a. Whip the Cream:

• In a medium bowl, whip the heavy cream, granulated sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form.

3. Fill the Cream Puffs:

a. Prepare the Puffs:

• Once the cream puffs are completely cooled, cut a small slit or hole in the side or bottom of each puff to create an opening for the filling.

b. Fill with Cream:

• Transfer the whipped cream to a piping bag fitted with a small round tip or use a spoon to fill the puffs. Gently fill each puff with cream, being careful not to overfill.

4. Serve and Garnish:

a. Dust with Powdered Sugar:

• If desired, dust the filled cream puffs with powdered sugar before serving.

b. Enjoy:

• Serve immediately, or store in the refrigerator until ready to serve.

Tips for Perfect Cream Puffs

1. Choux Pastry: Ensure the dough is fully mixed and smooth before adding eggs. The dough should be thick but pipeable.
2. Piping: If you don’t have a piping bag, you can use a plastic bag with the tip cut off.
3. Cooling: Allow the cream puffs to cool completely before filling to prevent the cream from melting or making the pastry soggy.
4. Storage: Cream puffs are best enjoyed fresh. They can be stored in an airtight container in the refrigerator for up to 2 days.
5. Variation: Experiment with different fillings, such as chocolate ganache, pastry cream, or fruit-flavored whipped cream, for a unique twist.

Enjoy making and eating these delicious cream puffs—they’re sure to impress!