Cream puffs are timeless pastries that combine delicate choux shells with luscious, airy fillings. Their golden exterior, crisp yet tender, encases a cloud-like center of whipped cream or pastry cream, making them a favorite across cultures and generations. This recipe celebrates the elegance and simplicity of cream puffs, guiding you through each step—from crafting the perfect choux pastry to whipping up a smooth, vanilla-infused filling. Whether served at a cozy gathering or as a refined dessert centerpiece, these cream puffs offer a delightful contrast of textures and flavors. The recipe is designed to be approachable for beginners while offering tips and variations for seasoned bakers seeking refinement. With a focus on technique, presentation, and adaptability, this guide ensures your cream puffs will be both visually stunning and irresistibly delicious.
INGREDIENTS:
For the Choux Pastry:
- 1 cup (240 ml) water
- ½ cup (115 g) unsalted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs (room temperature)
For the Vanilla Whipped Cream Filling:
- 2 cups (480 ml) heavy whipping cream
- ¼ cup (30 g) powdered sugar
- 1½ teaspoons pure vanilla extract
Optional Garnish:
- Powdered sugar for dusting
- Melted chocolate for drizzling
- Fresh berries or mint leaves for decoration
INSTRUCTION:
Step 1: Preparing the Choux Pastry
- Preheat and Prep Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats. This ensures even baking and prevents sticking.
- Boil the Base In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat, stirring occasionally to melt the butter completely.
- Add the Flour Once boiling, reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon or spatula until the mixture forms a ball and pulls away from the sides of the pan. This step cooks the flour and develops the structure needed for puffing.
- Cool the Dough Transfer the dough to a mixing bowl and let it cool for 5–10 minutes. This prevents the eggs from cooking when added.
- Incorporate the Eggs Add eggs one at a time, beating well after each addition. The dough will appear separated at first but will come together into a smooth, glossy batter. The final consistency should be thick yet pipeable—able to hold its shape but not stiff.
- Pipe the Puffs Transfer the dough to a piping bag fitted with a large round tip. Pipe 1½-inch mounds onto the prepared baking sheets, spacing them about 2 inches apart. For a rustic look, you can use a spoon instead.
- Bake and Dry Bake for 20–25 minutes, or until the puffs are golden brown and firm. Do not open the oven during the first 15 minutes, as this can cause them to collapse. Once baked, turn off the oven, crack the door, and let them sit for 5 minutes to dry out further.
- Cool Completely Remove from the oven and transfer to a wire rack. Let them cool completely before filling.
Step 2: Making the Vanilla Whipped Cream Filling
- Chill the Tools For best results, chill your mixing bowl and beaters in the freezer for 10 minutes. Cold equipment helps the cream whip faster and hold its shape.
- Whip the Cream Pour the heavy cream into the chilled bowl. Beat on medium-high speed until soft peaks form.
- Add Sugar and Vanilla Add powdered sugar and vanilla extract. Continue whipping until stiff peaks form. Be careful not to overwhip, as this can turn the cream grainy or buttery.
- Transfer to Piping Bag Spoon the whipped cream into a clean piping bag fitted with a star or round tip. Refrigerate until ready to use.
Step 3: Assembling the Cream Puffs
- Slice or Puncture Using a serrated knife, gently slice each puff horizontally, leaving a hinge if desired. Alternatively, you can puncture the bottom with a skewer and pipe the filling inside for a hidden surprise.
- Fill Generously Pipe a generous swirl of whipped cream into each puff. If sliced, replace the top gently without pressing down.
- Garnish and Serve Dust with powdered sugar for a classic finish. For extra flair, drizzle with melted chocolate or garnish with berries and mint.
SERVINGS:
This recipe yields approximately 20–24 medium cream puffs, depending on size. Perfect for sharing at parties, gifting, or enjoying over several days.
NOTE:
- Storage: Filled cream puffs are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Unfilled choux shells can be frozen for up to 1 month. Re-crisp in a 300°F (150°C) oven for 5–7 minutes before filling.
- Flavor Variations: The whipped cream can be flavored with citrus zest, almond extract, or espresso powder. For a richer filling, substitute with pastry cream or diplomat cream.
- Texture Tips: If your puffs deflate, it’s likely due to underbaking or premature oven opening. Ensure they are fully golden and firm before removing.
- Presentation Ideas: Arrange cream puffs in a pyramid on a decorative platter for an elegant display. Add edible flowers or gold leaf for special occasions.
- Technique Insight: Choux pastry relies on steam for its rise, not chemical leaveners. That’s why precise cooking of the flour and proper egg incorporation are key. The dough should be smooth, elastic, and slightly warm when piped.
- Whipped Cream Stability: For longer-lasting whipped cream, add 1 tablespoon of instant vanilla pudding mix or 1 teaspoon of cornstarch during whipping. This helps maintain structure without altering flavor.
- Serving Suggestions: Pair cream puffs with coffee, tea, or sparkling wine. They also make a lovely addition to dessert buffets or afternoon tea spreads.
- Batch Prep: To prepare ahead, bake and freeze the choux shells, then whip and fill the cream on the day of serving. This ensures freshness and saves time.
- Mini Version: For bite-sized treats, pipe smaller mounds and reduce baking time by 5 minutes. These are ideal for events or gifting.
- Savory Twist: The same choux base can be used for savory puffs—fill with herbed cream cheese, smoked salmon mousse, or chicken salad for appetizers.
- Cultural Notes: Cream puffs are known as “profiteroles” in French cuisine, often filled with ice cream and topped with chocolate sauce. In Japanese bakeries, they’re called “shu cream” and feature custard fillings. This recipe honors the classic Western style while allowing room for global inspiration.