Description
Classic Cream Puffs are light, airy pastries made from choux dough, baked to golden perfection and filled with a sweet, fluffy whipped cream. This elegant French dessert is perfect for special occasions or a delightful treat anytime.
Ingredients
Scale
Choux Pastry Dough
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
Cream Filling
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Boil Water and Butter: In a medium saucepan over medium-high heat, bring the water and unsalted butter to a vigorous boil, ensuring the butter is fully melted before proceeding.
- Add Flour and Salt: Remove the pan from heat and stir in the all-purpose flour and salt quickly until the mixture forms a cohesive ball, indicating the dough has come together.
- Cook Dough: Return the pan to medium heat and cook for 1-2 minutes while stirring constantly to slightly dry out the dough, which is crucial for the right texture in the baked puffs.
- Incorporate Eggs: Remove from heat and allow the dough to cool for a few minutes. Add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth, glossy, and elastic.
- Shape Puff Mounds: Using a spoon or piping bag, form small mounds of dough about 1.5 inches in diameter on the prepared baking sheet, spacing them approximately 2 inches apart for proper expansion.
- Bake: Bake in the preheated oven for 20-25 minutes or until the cream puffs are golden brown and puffed up. Remove and let cool completely on a wire rack to maintain their crispness.
- Make the Cream Filling: In a large chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, creating a light and sweet filling.
- Fill the Puffs: Once the puffs have cooled, carefully slice each in half horizontally and fill generously with the whipped cream using a spoon or piping bag.
- Serve or Store: Replace the top of each puff, serve immediately for best texture, or refrigerate until ready to enjoy.
Notes
- Ensure the dough cools slightly before adding eggs to prevent scrambling.
- Use a piping bag for uniform-shaped puffs and neater presentation.
- Store filled cream puffs in the refrigerator and consume within 24 hours for optimal freshness.
- For a crispier shell, avoid opening the oven during the first 20 minutes of baking.
- Variations: Try adding a dusting of powdered sugar or a drizzle of chocolate over the filled puffs for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
