Famous Cream Puffs

Light, airy pastry shells filled with rich vanilla whipped cream—an elegant dessert that’s surprisingly easy to make.

Ingredients

For the Cream Puff Pastry

• 1 cup (240 ml) water
• ½ cup (113 g) unsalted butter
• ¼ tsp salt
• 1 tbsp granulated sugar (optional, for a slightly sweeter shell)
• 1 cup (125 g) all-purpose flour
• 4 large eggs, room temperature

For the Vanilla Cream Filling

• 2 cups (480 ml) heavy whipping cream, cold
• ¼ cup (30 g) powdered sugar
• 2 tsp vanilla extract

Optional Topping

• Powdered sugar for dusting
• Melted chocolate or chocolate ganache for drizzling

Instructions

1. Prepare the Pastry

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a saucepan, combine the water, butter, salt, and sugar. Bring to a boil.
4. Remove from the heat and add the flour all at once. Stir vigorously until a smooth dough forms.
5. Return the pan to low heat and cook for 1–2 minutes, stirring constantly, until the dough pulls away from the sides.

2. Add the Eggs

1. Transfer the dough to a mixing bowl and let cool for about 5 minutes.
2. Beat in the eggs one at a time, mixing well after each addition. The dough should become smooth, glossy, and thick.

3. Bake

1. Pipe or spoon 2-inch mounds onto the prepared baking sheet, leaving about 2 inches between each.
2. Bake for 25–30 minutes, until puffed and deep golden brown.
3. Do not open the oven during baking, as this can cause the puffs to collapse.
4. Once baked, poke a small hole in each puff to release steam and cool completely on a wire rack.

4. Make the Filling

1. Beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.

5. Fill the Cream Puffs

• Slice each puff in half and fill generously with whipped cream, or pipe the filling into the bottom using a pastry bag.

6. Finish

• Dust with powdered sugar or drizzle with melted chocolate before serving.

Tips for Perfect Cream Puffs

• Use room-temperature eggs for smoother dough.
• Bake until the shells are deep golden brown to prevent them from becoming soggy.
• Cool the shells completely before filling.
• Fill just before serving for the crispest texture.

Storage

• Unfilled shells: Store in an airtight container for up to 2 days, or freeze for up to 2 months.
• Filled cream puffs: Refrigerate for up to 24 hours.

Yield: 12–16 cream puffs.