Cream puffs, or profiteroles as they are known in France, are an elegant and surprisingly simple dessert that will impress anyone you serve them to. They are made from a light pastry dough called pâte à choux, which literally translates to “cabbage paste” due to its shape after being piped. This unique dough relies on the high moisture content from the butter and water to create steam in a hot oven, causing the puffs to balloon up and become hollow inside, ready to be filled with a delicious cream.
The process is a bit like magic—you start with a thick dough on the stovetop, and it transforms into airy, golden-brown shells with a crisp exterior. This recipe provides a step-by-step guide to mastering the choux pastry and a classic, luscious whipped cream filling. While the final dessert may look like it came from a fancy bakery, the ingredients are humble and the technique is approachable. The contrast of the slightly chewy, golden-brown shell with the soft, sweet, and airy cream filling is a dessert experience that is truly unmatched. You can serve them simply dusted with powdered sugar, or drizzled with chocolate ganache for a more decadent touch. The best part? The shells can be made ahead of time and stored, making this a perfect dessert for entertaining.
Ingredients:
For the Choux Pastry (Cream Puff Shells):
- 1 cup (240ml) water
- 1/2 cup (113g) unsalted butter, cut into 8 pieces
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar (optional, for a slight sweetness)
- 1 cup (125g) all-purpose flour
- 4 large eggs, at room temperature
For the Whipped Cream Filling:
- 2 cups (480ml) heavy whipping cream, well-chilled
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- Powdered sugar, for dusting
- Chocolate ganache or melted chocolate, for drizzling
Instructions:
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. It’s helpful to draw 1.5 to 2-inch circles on the back of the parchment paper as a guide for piping, spacing them about 2 inches apart.
- Make the Choux Dough: In a medium-sized, heavy-bottomed saucepan, combine the water, butter, salt, and granulated sugar. Place the pan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to help the butter melt.
- Add the Flour: As soon as the mixture reaches a full boil, remove the pan from the heat. Immediately add all of the all-purpose flour at once. Stir vigorously and quickly with a wooden spoon until the flour is fully incorporated and the mixture forms a ball of dough.
- Cook the Dough: Return the saucepan to the stovetop over medium heat. Continue to stir and cook the dough for about 2-3 minutes. This step, known as “drying out the dough,” is crucial. The dough will leave a thin film on the bottom of the pan and become a cohesive ball. This removes excess moisture, which is key for a good rise.
- Incorporate the Eggs: Remove the pan from the heat. Transfer the dough to a large bowl or a stand mixer fitted with a paddle attachment. Let the dough cool for a few minutes so it’s warm to the touch but not hot. Add the eggs one at a time, mixing thoroughly with a wooden spoon or on medium speed after each addition. It will look like a scrambled mess at first, but keep mixing. The dough will eventually come together to a thick, smooth, and glossy paste. It’s ready when it forms a “V” shape or a thick ribbon when the spoon is lifted.
- Pipe the Puffs: Transfer the choux dough to a piping bag fitted with a large round tip. Pipe 1.5 to 2-inch mounds of dough onto the prepared baking sheet, following your circular guides. If the dough has little points on top, dip your finger in water and gently press them down to create a smooth surface.
- Bake the Shells: Place the baking sheet in the preheated oven. Bake for 15 minutes at 400°F (200°C). Then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue to bake for another 20-25 minutes, or until the shells are golden brown and firm to the touch. Do not open the oven during the baking process, especially in the first 20 minutes, as the sudden drop in temperature will cause them to collapse.
- Cool the Shells: Remove the puffs from the oven. To ensure they stay crisp, you can use a small knife to poke a tiny hole in the bottom or side of each puff to allow steam to escape. Let them cool completely on a wire rack before filling.
- Make the Whipped Cream Filling: In a large, chilled bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer or a stand mixer with a whisk attachment, beat on high speed until the cream forms stiff peaks. Be careful not to over-whip, or you’ll get butter.
- Fill and Serve: Once the shells are completely cool, you can either slice them in half horizontally and spoon the whipped cream inside, or use a piping bag with a star tip to pipe the cream into the hole you made in the bottom. Dust with powdered sugar just before serving. For a richer dessert, drizzle with melted chocolate. Cream puffs are best enjoyed fresh, but the unfilled shells can be stored in an airtight container at room temperature for up to two days or frozen for longer.