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:
- 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.
- 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.
- 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.
- 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!