Cream puffs are a delightful French pastry made from a light choux dough filled with a fluffy, sweet whipped cream. The contrast between the airy, crisp shell and the rich, creamy filling makes them an irresistible dessert. Despite their elegant appearance, cream puffs are surprisingly simple to make at home with just a few ingredients. Whether for a special occasion or just a sweet treat, these cream puffs will impress your guests and satisfy your sweet tooth.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 20 minutes
Ingredients
For the Choux Pastry (Cream Puff Shells)
- Water: 1/2 cup (120 ml)
- Milk: 1/2 cup (120 ml)
- Unsalted Butter: 8 tablespoons (1/2 cup or 115 g)
- Sugar: 1 teaspoon (4 g)
- Salt: 1/4 teaspoon (1 g)
- All-Purpose Flour: 1 cup (125 g)
- Large Eggs: 4 (room temperature)
For the Whipped Cream Filling
- Heavy Whipping Cream: 2 cups (480 ml)
- Granulated Sugar: 4 tablespoons (50 g)
- Vanilla Extract: 1 teaspoon (5 ml)
Directions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Prepare the Dough (Choux Pastry):
- In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
- Remove from heat and add flour all at once, stirring quickly with a wooden spoon until the dough comes together.
- Return the saucepan to medium heat, stirring constantly for 2 minutes until a thin film forms on the bottom of the pan and the dough is slightly dry.
- Transfer the dough to a large mixing bowl and beat with an electric mixer on medium speed for 1 minute to cool slightly.
- Add eggs one at a time, beating well after each addition until the dough is smooth and forms a thick ribbon when lifted.
- Pipe the Dough:
- Transfer the dough to a piping bag fitted with a 1/2-inch round tip. Pipe 28 puffs, each about 1 1/2 inches in diameter, onto a baking sheet lined with parchment paper or a Silpat liner, spacing them 1 inch apart.
- Bake the Puffs:
- Bake at 425°F for 10 minutes. Without opening the oven door, reduce the temperature to 325°F (160°C) and bake for another 20-22 minutes, or until golden brown.
- Transfer to a wire rack to cool completely before filling.
- Prepare the Whipped Cream:
- In a large mixing bowl, combine cold heavy whipping cream, sugar, and vanilla extract. Beat on medium-high speed for about 2 minutes or until fluffy with stiff peaks.
- Fill the Cream Puffs:
- Transfer the whipped cream to a piping bag fitted with an open star tip. To fill the puffs, either:
- Poke a hole in the side and pipe in the cream until full.
- Slice the tops off with a serrated knife, pipe cream inside, and replace the tops.
- Slice the tops off, pipe cream around the edges, leave a hollow center, and insert a fresh raspberry before replacing the top.
- Transfer the whipped cream to a piping bag fitted with an open star tip. To fill the puffs, either:
- Serve and Enjoy:
- Dust with powdered sugar just before serving.
Serving Suggestions
- Serve these cream puffs chilled for a refreshing treat.
- Pair them with fresh berries for a fruity twist.
- Drizzle with chocolate sauce for an extra layer of flavor.
Cooking Tips
- Ensure the dough is smooth and glossy before baking; this helps the puffs rise properly.
- Do not open the oven during the first 10 minutes of baking; the steam helps the puffs rise.
- Wet your fingertips to smooth out any peaks on the dough before baking.
Nutritional Benefits
- Rich in protein from eggs and cream.
- Provides calcium from the dairy ingredients.
- A small portion size can satisfy sweet cravings without overindulging.
Dietary Information
- Contains gluten, dairy, and eggs.
- Not suitable for gluten-free, dairy-free, or vegan diets.
Nutritional Facts (per serving, approximately 1 puff)
- Calories: 120 kcal
- Carbohydrates: 9g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 45mg
- Fiber: 0g
- Sugar: 4g
Storage Tips
- Store cream puffs in an airtight container in the refrigerator for up to 2 days.
- Filled cream puffs can be refrigerated overnight, but add powdered sugar just before serving.
- Unfilled puffs can be frozen for up to 1 month; thaw before filling and serving.
Why You’ll Love This Recipe
- Easy to Make: Surprisingly simple steps make these perfect for bakers of all levels.
- Versatile: Fill them with sweet or savory creams to suit any occasion.
- Impressive Presentation: These elegant puffs are perfect for parties or special occasions.
- Make-Ahead Option: Can be prepared in advance, making them a convenient choice for hosting.
Conclusion
Cream puffs are a delightful, classic French dessert that brings a touch of elegance to any occasion. With a crispy, airy shell and a creamy, smooth filling, these homemade puffs are as delicious as they are beautiful. Making them from scratch is easier than you might think, and the result is far superior to store-bought options. Whether filled with plain cream or a fruity surprise, these cream puffs are sure to become a favorite in your home.
Frequently Asked Questions
- Can I make cream puffs ahead of time?
Yes, you can prepare the shells in advance and store them in an airtight container. Fill them just before serving. - Can I freeze cream puffs?
Yes, unfilled cream puff shells freeze well for up to 1 month. Thaw at room temperature before filling. - Why didn’t my cream puffs rise?
Ensure your oven is fully preheated and do not open the door during the initial baking period. - Can I use a different filling?
Absolutely! You can fill them with custard, ice cream, or even a savory filling like chicken salad. - Can I use a hand whisk instead of an electric mixer for the cream?
Yes, but it will take longer to achieve stiff peaks. An electric mixer is recommended for ease. - What if my dough is too runny?
This could be due to adding too many eggs. Make sure each egg is fully incorporated before adding the next.