Description
This classic cream puffs recipe combines a delicate choux pastry with a luscious Chantilly cream filling made from mascarpone and heavy cream. The airy, golden pastries are baked to perfection and filled with a lightly sweetened, fluffy whipped cream, making them an elegant and delightful dessert perfect for special occasions or everyday indulgence.
Ingredients
Choux Pastry
- 120 g Unsalted butter (82% European style butter at room temperature, in chunks)
- 120 g Water
- 120 g Whole milk
- ½ teaspoon Salt
- 2 teaspoons Granulated sugar
- 140 g Bread flour (high protein content flour, eg. 13%)
- 220 g Egg (Approx. 4 eggs at room temperature, adjust as needed)
Chantilly Cream Filling
- 345 g Heavy cream (36% fat, very cold)
- 110 g Mascarpone (41% fat, cold)
- 45 g Powdered sugar (sifted)
- 1 teaspoon Vanilla extract
For dusting
- Powdered sugar
Instructions
- Prepare the choux dough: Sift the bread flour and set aside. In a saucepan, combine butter, water, whole milk, salt, and granulated sugar. Heat over medium heat until the mixture simmers but does not boil.
- Add the flour: Remove the pan from heat and add all the sifted flour at once. Stir vigorously with a rubber spatula until the dough is smooth and no lumps remain. Return to heat and cook for 3-5 minutes, stirring constantly until a thin film forms on the pan’s bottom and some moisture evaporates.
- Cool the dough and mix eggs: Transfer the dough to a stand mixer bowl and mix on low speed for about one minute to cool slightly. Gradually add the lightly beaten eggs, mixing thoroughly after each addition. Continue mixing for 2-3 minutes until the dough is glossy, holds a V shape when dropped from the paddle, and is pipeable.
- Chill the dough: Transfer the dough into a pastry bag fitted with a 0.5-inch French star tip and refrigerate for about one hour.
- Pipe the cream puffs: Pipe 12 evenly sized mounds onto a perforated baking mat or parchment-lined baking sheet, keeping space between each for expansion. Pipe at a 90° angle with even pressure. Smooth any peaks with a damp finger, then dust lightly with powdered sugar to prevent cracking.
- Freeze before baking: Freeze the piped dough for at least one hour to help maintain shape during baking.
- Bake the cream puffs: Preheat oven to 200°C (392°F) without fan. Place the frozen tray in the oven, reduce temperature to 170°C (338°F), and bake for 40 minutes without opening the oven door during the first 30 minutes. Check the first batch for a golden, puffed appearance that doesn’t deflate at room temperature.
- Cool the pastries: Remove from oven and let cool completely on the perforated mat at room temperature.
- Prepare Chantilly cream filling: In a cold bowl, combine very cold heavy cream, mascarpone, and sifted powdered sugar. Using an electric mixer, whip for one minute, then add vanilla extract. Continue whipping 2-3 minutes until fluffy and pipeable but not over-whipped.
- Fill the cream puffs: Cut the tops off each cream puff and fill with Chantilly cream using a piping bag fitted with a nozzle, such as the Wilton 1M tip. Dust the filled puffs with powdered sugar.
- Serve and store: Enjoy the cream puffs immediately for optimal crispiness. Store any leftovers in the refrigerator for up to one day, though crispiness will diminish over time.
Notes
- The egg quantity may vary slightly depending on flour type and moisture; dough should be glossy and pipeable.
- Freezing the dough before baking helps maintain shape and prevents cracking.
- Do not open the oven door during the initial 30 minutes of baking to allow proper puffing.
- Over-whipping the Chantilly cream will cause it to separate and become runny, so stop as soon as fluffy peaks form.
- For best texture, consume cream puffs shortly after filling.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
