Classic Cream Puffs Recipe

These light and airy pastries are made from choux pastry, baked until golden and hollow, then filled with a sweet whipped cream. They’re a classic dessert that’s perfect for any occasion.  

Ingredients:

  • For the Choux Pastry:
    • 1 cup water
    • 1/2 cup (1 stick) unsalted butter, cut into pieces  
    • 1/4 teaspoon salt
    • 1 cup all-purpose flour  
    • 4 large eggs  
  • For the Whipped Cream Filling:
    • 2 cups heavy cream  
    • 1/4 cup powdered sugar
    • 1 teaspoon vanilla extract
  • For Dusting (Optional):
    • Powdered sugar

Instructions:

  1. Prepare the Choux Pastry:
    • Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
    • In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring until butter is melted.
    • Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the dough comes together and forms a smooth ball.
    • Return the saucepan to medium heat and cook, stirring constantly, for about 1-2 minutes, until a thin film forms on the bottom of the pan.
    • Transfer the dough to a mixing bowl and let it cool slightly for about 5 minutes.
    • Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. The dough should be soft but hold its shape.
    • Transfer the dough to a piping bag fitted with a large round tip (or use a zip-top bag with a corner snipped off).  
    • Pipe mounds of dough onto the prepared baking sheets, leaving about 2 inches between each puff.  
    • Bake for 20-25 minutes, or until golden brown and puffed. Do not open the oven door during the first 15 minutes of baking.
    • Remove from oven and let cool completely on a wire rack.
  2. Prepare the Whipped Cream Filling:
    • In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
    • Add the powdered sugar and vanilla extract. Continue beating until stiff peaks form.
  3. Assemble the Cream Puffs:
    • Using a serrated knife, carefully slice the tops off the cooled cream puffs.  
    • Fill each puff with a generous amount of whipped cream.
    • Replace the tops.
    • Dust with powdered sugar, if desired.
  4. Serve:
    • Serve immediately or refrigerate for a short time before serving.

Tips and Notes:

  • Room Temperature Eggs: Use room temperature eggs for the choux pastry for easier incorporation.
  • Don’t Overmix: Be careful not to overmix the dough after adding the eggs, as this can make the puffs dense.
  • Cool Completely: Ensure the cream puffs are completely cooled before filling them with whipped cream.
  • Variations: You can fill the cream puffs with pastry cream, custard, or even ice cream for different flavors.
  • Storage: Store unfilled cream puffs in an airtight container at room temperature for up to a day. Filled cream puffs are best served immediately or within a few hours.

Enjoy your delicious Classic Cream Puffs!

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