Cream Puff (Classic French Dessert Pastry)

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Description

A cream puff is a classic French dessert made from light, airy choux pastry shells that are crisp on the outside and hollow inside, perfect for filling with creamy, luscious fillings like vanilla custard, pastry cream, or whipped cream. Elegant, simple, and utterly delicious, cream puffs are perfect for any dessert table or special occasion.

Ingredients

For the Choux Pastry:

  • 1/2 cup (115g) unsalted butter
  • 1 cup (240ml) water
  • 1/4 teaspoon salt
  • 1 cup (125g) all-purpose flour
  • 4 large eggs

For the Filling (Vanilla Pastry Cream):

  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons (30g) unsalted butter

Optional Topping:

  • Powdered sugar for dusting

Instructions

1. Prepare the Choux Pastry:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, combine butter, water, and salt. Heat until butter melts and mixture boils.
  3. Remove from heat, add flour all at once, and stir vigorously until dough forms and pulls away from the sides.
  4. Return to heat for 1–2 minutes, stirring constantly to dry slightly.
  5. Transfer dough to a mixing bowl and beat in eggs one at a time until smooth and glossy.

2. Bake the Choux Shells:

  1. Pipe or spoon dough onto prepared baking sheet into 1.5-inch mounds.
  2. Bake at 425°F (220°C) for 10 minutes, then reduce to 375°F (190°C) and bake for 20–25 minutes until puffed and golden brown.
  3. Remove from oven and cool completely on a wire rack.

3. Make the Pastry Cream:

  1. In a saucepan, heat milk over medium heat until steaming.
  2. In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
  3. Slowly pour hot milk into egg mixture, whisking constantly. Return mixture to the pan and cook over medium heat until thickened.
  4. Remove from heat, stir in butter and vanilla. Let cool completely before filling.

4. Assemble the Cream Puffs:

  1. Cut the cooled choux shells in half horizontally.
  2. Fill generously with pastry cream or whipped cream.
  3. Place the top half back on and dust with powdered sugar if desired.

Tips

  • Make sure the dough is dry enough before adding eggs; it should form a smooth, slightly sticky paste.
  • Do not open the oven door while baking, or the puffs may collapse.
  • For extra crispiness, bake an additional 5 minutes at 375°F (190°C) after the initial bake.
  • Fill puffs just before serving to keep shells crisp.

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