Light, airy, and filled with a rich cream, these famous cream puffs are perfect for any occasion. Whether you’re serving them at a party or indulging in a sweet treat at home, this classic dessert will impress everyone with its delicate texture and delicious taste.
Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions:
- Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the dough (Pâte à Choux):
- In a medium saucepan, combine the butter, water, and salt over medium heat. Bring to a boil.
- Once the butter is melted, add the flour all at once and stir vigorously with a wooden spoon. Continue to stir until the mixture pulls away from the sides of the pan and forms a ball (about 1-2 minutes).
- Remove from heat and allow to cool slightly for about 5 minutes.
- Add eggs:
- Beat the eggs into the dough one at a time, fully incorporating each egg before adding the next. The dough should be smooth, glossy, and thick enough to hold its shape.
- Shape the puffs:
- Using a piping bag or spoon, drop small mounds of dough (about 2 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake for 20-25 minutes, or until the puffs are golden brown and crisp. Do not open the oven door during the first 15 minutes to prevent the puffs from collapsing.
- Once baked, remove from the oven and cool on a wire rack.
- Make the filling:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fill the puffs:
- Once the puffs are cooled, slice them in half horizontally. Fill the bottom half with whipped cream using a piping bag or spoon, then replace the top half.
- Dust and serve:
- Lightly dust the cream puffs with powdered sugar before serving.
Enjoy your light and fluffy cream puffs!