Description
Classic Cream Puffs are delicate, airy pastries made from choux dough, baked to a golden crisp and filled with smooth, sweetened whipped cream. Perfect as an elegant dessert or indulgent snack, these cream puffs have a light and tender shell that contrasts beautifully with the rich, velvety cream filling.
Ingredients
Choux Pastry Dough
- 3/4 cup all-purpose flour
- 6 tablespoons unsalted butter (cut into 6 pieces)
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 3/4 cup water
- 3 large eggs (room temperature)
Egg Wash (optional)
- 1 egg
- 1 teaspoon water
Whipped Cream Filling
- 1½ cups cold heavy whipping cream
- Small pinch salt
- 1/2 teaspoon pure vanilla extract
- 1/3 cup powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Make the Choux Dough: In a 3-quart saucepan over medium-high heat, combine the butter, sugar, salt, and water. Bring the mixture to a boil, stirring occasionally to ensure butter melts completely. Remove from heat and immediately add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan, about 1 to 2 minutes over heat.
- Cool and Add Eggs: Transfer the dough to the bowl of an electric mixer and let it cool for 5 minutes to prevent cooking the eggs prematurely. Then, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, until the dough is smooth and glossy.
- Pipe the Dough: Spoon the dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe 1½-inch rounds, about 1½ inches high, onto the prepared baking sheets. Smooth any peaks and round the tops gently with a moistened finger to ensure even puffing during baking.
- Apply Egg Wash: Whisk together the remaining egg and 1 teaspoon water. Brush this egg wash gently over the tops of the dough rounds to promote a golden, shiny surface after baking.
- Bake the Cream Puffs: Bake at 425°F for 5 minutes to help them rise. Then reduce the oven temperature to 375°F and continue baking for 30 minutes, or until the puffs are well risen, dry, and golden brown. Once baking is complete, turn off the oven and let the puffs stand inside with the door closed for 10 minutes to dry out further.
- Cool the Puffs: Transfer the cream puffs from baking sheets to wire racks and cool completely before filling to prevent sogginess.
- Prepare the Whipped Cream Filling: Using a stand mixer fitted with a whisk attachment, beat the cold heavy cream and a small pinch of salt on medium-high speed until soft peaks form. Then add the vanilla extract and powdered sugar and continue beating until stiff peaks form, creating a smooth and firm whipped cream.
- Fill the Cream Puffs: Transfer the whipped cream to a piping bag fitted with a small tip. Gently insert the tip into each cooled puff and pipe in the filling until the puff is nicely filled without breaking the shell.
- Serve: Lightly dust the filled cream puffs with additional powdered sugar for a beautiful presentation. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- Make sure eggs are at room temperature for better incorporation into the dough.
- Do not open the oven door while baking to prevent collapse of the puffs.
- Allow cream puffs to cool completely before filling to avoid soggy shells.
- Whipped cream can be flavored with different extracts if desired, like almond or lemon.
- Egg wash is optional but gives a nice glossy, golden finish.
- For sturdier shells, bake a few extra minutes if needed, but watch carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
