These Cream Puffs are a delightful balance of textures and flavors. They feature a light-as-air, hollow pastry shell made from a cooked dough that puffs up beautifully in the oven, creating the perfect vessel for a generous filling. The shells are crisp on the outside with a tender, slightly eggy interior. The filling is a simple yet heavenly stabilized whipped cream, which is light, airy, and not overly sweet, providing a perfect contrast to the rich pastry. Finally, a dusting of powdered sugar adds a final touch of sweetness and a beautiful, snowy finish. The result is a dessert that is both elegant and comforting, perfect for any occasion from a casual get-together to a formal celebration.
Ingredients:
For the Pâte à Choux (Pastry Shells):
- 1 cup water
- 1/2 cup unsalted butter, cut into cubes
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
For the Stabilized Whipped Cream Filling:
- 2 cups heavy whipping cream, very cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons instant vanilla pudding mix (this acts as a stabilizer)
For Garnish:
- Powdered sugar for dusting
Instructions:
- Preheat and Prep: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. This is essential to prevent sticking. Have a large pastry bag fitted with a large round or star tip ready, or you can use a large zip-top bag with a corner snipped off.
- Make the Pâte à Choux: In a medium saucepan, combine the water, butter, salt, and granulated sugar. Bring the mixture to a rolling boil over medium-high heat, stirring until the butter has completely melted. Once boiling, remove the pan from the heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together into a ball and pulls away from the sides of the pan.
- Cook the Dough: Return the pan to low heat and continue to cook the dough for about 2 minutes, stirring constantly. This step is crucial as it cooks out some of the moisture, which helps the puffs to rise and become hollow. The dough should form a thin film on the bottom of the pan.
- Add the Eggs: Transfer the dough to a large bowl or the bowl of a stand mixer. Let it cool for 5-10 minutes. If using a stand mixer, attach the paddle attachment. Add the eggs one at a time, mixing well after each addition until the egg is fully incorporated before adding the next. The dough will look curdled at first, but keep mixing; it will eventually become a smooth, glossy, and thick paste. The final dough should be shiny and soft, and when you lift the paddle or spoon, it should form a “V” shape and fall back into the bowl.
- Pipe the Puffs: Transfer the dough to the prepared pastry bag. Pipe mounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each. The mounds should be about 1.5 to 2 inches in diameter. You can also use a spoon to drop rounded tablespoons of dough onto the sheets. For a smoother finish, use a wet finger to gently press down on any peaks.
- Bake the Puffs: Place the baking sheets in the preheated oven. Bake at 425°F (220°C) for 15 minutes, then without opening the oven door, reduce the temperature to 375°F (190°C) and continue to bake for another 15-20 minutes, or until the puffs are golden brown, firm to the touch, and feel very light when lifted. The puffs should be well-dried out to prevent them from collapsing. After baking, turn off the oven and prop the door open slightly with a wooden spoon. Let the puffs cool in the oven for 10-15 minutes. This step is key to preventing them from deflating.
- Make the Whipped Cream: While the puffs are cooling, prepare the filling. In a large, chilled bowl, combine the very cold heavy whipping cream, powdered sugar, vanilla extract, and instant vanilla pudding mix. Using a hand mixer or a stand mixer with a whisk attachment, beat on high speed until stiff peaks form. Be careful not to overmix, or it will turn into butter. Transfer the whipped cream to a pastry bag with a wide tip.
- Fill and Serve: Once the puffs are completely cool, use a serrated knife to slice each puff in half horizontally. Gently fill the bottom half with a generous amount of the stabilized whipped cream. Place the top half back on the filled puff. Arrange them on a serving platter and generously dust with powdered sugar. Serve immediately for the best texture. These cream puffs are best enjoyed on the day they are made.