These delicate Cream Puffs are a classic French pastry, featuring light and airy choux pastry shells filled with a sweet, whipped cream filling. Perfect for dessert, tea time, or any special occasion, these puffs are sure to impress with their elegant presentation and delicious taste.
Why You’ll Love This Recipe
- Light and Airy: The choux pastry creates a light and airy shell that melts in your mouth.
- Creamy Filling: The whipped cream filling is sweet, fluffy, and perfectly complements the pastry.
- Impressive Presentation: These cream puffs look elegant and are perfect for special occasions.
- Versatile: You can customize the filling and toppings to your liking.
Ingredients
For Choux Pastry:
- Water: Provides moisture for the pastry.
- Whole Milk: Adds richness and flavor.
- Unsalted Butter: Adds richness and tenderness.
- Granulated Sugar: Adds a touch of sweetness.
- Salt: Enhances the flavors.
- All-Purpose Flour: Provides structure to the pastry.
- Large Eggs: Binds the ingredients and adds richness.
For Cream Filling and Garnish:
- Heavy Whipping Cream: Creates a fluffy and creamy filling.
- Granulated Sugar: Sweetens the filling.
- Vanilla Extract: Adds a warm and sweet flavor.
- Raspberries (Optional): Adds a fresh and fruity touch.
- Powdered Sugar: For dusting, adds a sweet garnish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Cream Puffs
How to Make Choux Pastry:
Step 1: Preheat Oven and Prepare Baking Sheet
Preheat oven to 425˚F. Line a baking sheet with parchment paper or a silicone mat.
Step 2: Combine Wet Ingredients
In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil, then remove from heat.
Step 3: Add Flour
Stir in the flour all at once with a wooden spoon.
Step 4: Cook the Dough
Place back over medium heat, stirring constantly, until a film forms on the bottom of the pan and the dough forms a smooth ball.
Step 5: Cool and Add Eggs
Transfer dough to a mixing bowl and beat with an electric mixer for 1 minute to cool. Add eggs one at a time, mixing until fully incorporated.
Step 6: Pipe the Puffs
Transfer dough to a piping bag with a round tip. Pipe puffs onto the baking sheet, leaving space between them.
Step 7: Bake
Bake at 425˚F for 10 minutes, then reduce heat to 325˚F and bake for 20-22 minutes until golden brown. Cool completely on a wire rack.
How to Make Filling for Cream Puffs:
Step 1: Whip the Cream
In a bowl, combine heavy cream, sugar, and vanilla extract. Beat until stiff peaks form.
Step 2: Fill the Cream Puffs
Fill the cooled cream puffs by either piping cream through a side opening or cutting off the tops and piping cream inside. Add a raspberry if desired.
Step 3: Garnish and Serve
Dust with powdered sugar and serve.
Pro Tips for Making the Recipe
- Measure Flour Accurately: Use a spoon to scoop flour into a measuring cup and level it off.
- Cool Dough Before Adding Eggs: Cooling the dough slightly prevents the eggs from cooking.
- Don’t Open Oven Door: Avoid opening the oven door during baking to prevent the puffs from collapsing.
- Cool Completely: Ensure the cream puffs are completely cooled before filling them.
- Use Chilled Cream: Chilled heavy cream whips up faster and holds its shape better.
How to Serve
- Dessert: Serve as a light and elegant dessert.
- Tea Time: Perfect for afternoon tea.
- Special Occasions: Ideal for parties, holidays, or celebrations.
- With Fruit: Serve with fresh berries or fruit compote.
Make Ahead and Storage
Storing Leftovers
Store unfilled choux pastry shells in an airtight container at room temperature for up to 2 days. Store filled cream puffs in the refrigerator for up to 1 day.
Freezing
Freeze unfilled choux pastry shells in an airtight container for up to 3 months. Thaw at room temperature before filling.
Reheating
Reheating is not recommended. Serve at room temperature or chilled.
FAQs
1. Can I use a different filling?
Yes, you can use pastry cream, chocolate mousse, or any other cream-based filling.
2. Can I make these without an electric mixer?
Yes, you can use a hand whisk, but it will require more effort and time.
3. How do I prevent the cream puffs from collapsing?
Ensure they are baked until golden brown and cooled completely before filling. Avoid opening the oven door during baking.
4. Can I make these ahead of time?
Yes, you can make the choux pastry shells ahead of time and store them unfilled. Fill them just before serving.
Print
Cream Puffs Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 28 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: French
Description
These classic Cream Puffs are light, airy pastries filled with a sweet whipped cream. Perfect for dessert or a special treat, they are easier to make than you might think!
Ingredients
Ingredients for Choux Pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour, measured correctly
- 4 large eggs, room temperature
Ingredients for Cream Filling and Garnish:
- 2 cups heavy whipping cream, chilled
- 4 Tbsp granulated sugar
- 1 tsp vanilla extract
- 28 raspberries, optional
- 1 Tbsp powdered sugar, to garnish
Instructions
How to Make Cream Puffs:
- Preheat Oven: Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
- Combine Liquids and Butter: In a medium saucepan, combine ½ cup water, ½ cup milk, 8 Tbsp butter, 1 tsp sugar, and ¼ tsp salt. Bring just to a boil over medium heat, then remove from heat.
- Add Flour: Stir in 1 cup flour all at once with a wooden spoon.
- Cook Dough: Place back over medium heat, stirring constantly for 1 ½ to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan, and the dough will come together into a smooth ball.
- Cool and Add Eggs: Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
- Pipe Puffs: Transfer the dough to a piping bag fitted with a ½” round tip. Pipe 28 puffs, each 1 ½” diameter and ½” tall rounds. Keep them 1″ apart and avoid making peaks. If you get peaks, wet finger tips lightly with water and smooth them out.
- Bake: Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
How to Make Filling for Cream Puffs:
- Whip Cream: In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar, and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
- Fill Puffs: Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.
Notes
- To prevent a peak when piping: stop piping and release pressure from the bag before lifting up, then quickly swirl the tip around the side to end without a tip.
- Make sure to measure the flour correctly. Too much flour will cause the puffs to not rise properly.
- Ensure the eggs are at room temperature for the dough to come together smoothly.
- Do not open the oven during the first 10 minutes of baking, or the puffs may collapse.
Nutrition
- Serving Size: 1 cream puff
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
