Cream Puffs Recipe

Light and airy pastries filled with a creamy filling.

Ingredients:

  • For the Pastry:
    • 1 cup water
    • 1/2 cup unsalted butter
    • 1 teaspoon salt
    • 1 cup all-purpose flour
    • 4 large eggs, lightly beaten
  • For the Filling:
    • 1 cup heavy cream
    • 1/4 cup powdered sugar
    • 1 teaspoon vanilla extract

Instructions:

  1. Make the Pastry:
    • In a medium saucepan, bring water, butter, and salt to a rolling boil over medium heat.
    • Remove from heat and immediately stir in flour all at once with a wooden spoon. Stir vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.
    • Transfer the dough to a large bowl and let it cool slightly for about 5 minutes.
    • Beat in eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
  2. Pipe the Puffs:
    • Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
    • Transfer the dough to a pastry bag fitted with a large plain tip.
    • Pipe 1-inch mounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each puff.
  3. Bake the Puffs:
    • Bake for 15 minutes, then reduce heat to 375°F (190°C) and bake for an additional 10-15 minutes, or until golden brown and puffed.
    • Remove from oven and immediately pierce each puff with a sharp knife to allow steam to escape.
    • Return the puffs to the oven for 5 minutes to dry them out completely.
    • Let the puffs cool completely on a wire rack before filling.
  4. Make the Filling:
    • In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form.
    • Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.
  5. Fill the Puffs:
    • Carefully slice off the tops of the cooled puffs.
    • Fill each puff with a generous amount of cream filling using a pastry bag or a spoon.
    • Replace the tops of the puffs.
  6. Serve:
    • Serve the cream puffs immediately or store them in the refrigerator for up to 24 hours.

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