Classic Cream Puffs
These Classic Cream Puffs are light, airy pastries with crisp shells and a luscious vanilla whipped cream filling. They’re an elegant dessert that’s surprisingly simple to make at home.
Ingredients
For the Choux Pastry
- 1 cup (240 ml) water
- ½ cup (115 g) unsalted butter
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (125 g) all-purpose flour
- 4 large eggs, room temperature
For the Filling
- 2 cups (480 ml) heavy whipping cream, cold
- ¼ cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
Optional Topping
- Powdered sugar
- Melted chocolate or chocolate sauce
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine the water, butter, salt, and sugar. Bring to a boil over medium heat.
- Remove from the heat and add the flour all at once. Stir vigorously until the mixture forms a smooth ball.
- Return the pan to low heat and cook for 1–2 minutes, stirring constantly, to dry the dough slightly.
- Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
- Beat in the eggs one at a time, mixing well after each addition until the dough is smooth, glossy, and thick.
- Spoon or pipe 2-inch mounds onto the prepared baking sheet, leaving about 2 inches between each puff.
- Bake for 30–35 minutes, or until puffed and deep golden brown. Do not open the oven door during baking.
- Remove from the oven and poke a small hole in each puff to release steam. Cool completely on a wire rack.
- Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Slice each puff in half or pipe the whipped cream into the center.
- Dust with powdered sugar or drizzle with melted chocolate before serving.
Time
- Prep Time: 20 minutes
- Bake Time: 30–35 minutes
- Cooling & Filling: 20 minutes
- Total Time: About 1 hour 15 minutes
Servings: 12 cream puffs
Tips
- Use room-temperature eggs so they incorporate smoothly into the dough.
- The pastry should be deep golden brown before removing it from the oven to help prevent collapsing.
- Cool the shells completely before adding the filling.
- For a richer filling, use vanilla pastry cream instead of whipped cream.
- Store unfilled cream puffs in an airtight container for up to 2 days, or freeze them for up to 1 month. Fill just before serving for the best texture.