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Cream Puffs with Chantilly Cream and Creme Diplomat Filling Recipe

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4.3 from 80 reviews

  • Author: Ava
  • Total Time: 1 hour
  • Yield: 24 servings
  • Diet: Vegetarian

Description

This classic Cream Puffs recipe features delicate choux pastry shells filled with luscious creme diplomat or chantilly cream. Light, airy, and perfectly golden, these cream puffs are baked to perfection to create a crisp exterior and hollow interior ideal for filling. A delightful French pastry treat perfect for dessert or tea time.

Ingredients

For the Choux Pastry

  • 113 g Unsalted Butter
  • 120 ml Milk
  • 120 ml Water
  • 2 tsp Granulated Sugar (caster sugar)
  • ¼ tsp Salt
  • 130 g All-purpose Flour (plain flour, sifted)
  • 5-6 Large Eggs (room temperature, medium size if in UK)

For the Filling

  • Creme Diplomat (preferred)
  • or Chantilly Cream
  • Pastry Cream (optional)

For Finishing

  • Powdered Sugar for dusting

Instructions

  1. Make The Choux Pastry: Combine butter, milk, water, sugar, and salt in a saucepan over medium heat. Stir until butter melts and mixture boils.
  2. Add Flour: Remove from heat, add sifted flour all at once, and mix quickly with a wooden spoon until smooth and fully incorporated.
  3. Cook Dough: Return pan to heat and vigorously beat dough for 2-4 minutes until it forms a smooth, shiny ball and a thin film appears on the pan bottom.
  4. Cool Dough: Transfer dough to a stand mixer bowl, spread up the sides to cool quickly, and leave for at least 10 minutes until no longer hot to touch.
  5. Add Eggs: On low speed with paddle attachment, add eggs one at a time, mixing fully before adding another. For the last egg, add gradually until dough reaches a smooth, glossy, pipeable paste consistency.
  6. Pipe Choux Buns: Fit a piping bag with a round tip, remove air bubbles, and pipe small mounds onto parchment-lined baking sheets, spacing well apart. Dab peaks with water to smooth. Let sit for 10 minutes.
  7. Preheat Oven & Bake: Preheat oven to 400°F (200°C). Bake for 10-12 minutes until risen.
  8. Lower Temperature & Continue Baking: Reduce oven to 375°F (190°C) and bake for additional 25-35 minutes until golden brown and fully baked. Avoid opening oven door first 20 minutes to prevent collapse.
  9. Dry Out Choux: Remove from oven, pierce bottoms with a skewer to release steam, place back on tray hole-side up, and put in switched-off oven with door ajar for 15 minutes.
  10. Cool Completely: Transfer cream puffs to wire rack to cool fully before filling.
  11. Fill Cream Puffs: Fill with creme diplomat, chantilly cream, or chosen filling either by piping through hole in bottom or by slicing and filling them like a hat.
  12. Finish and Serve: Dust filled cream puffs with powdered sugar and serve.

Notes

  • Oven baking times can vary; watch the rise and color of choux to judge doneness.
  • Do not open the oven door during the first 20 minutes of baking to avoid deflated puffs.
  • The consistency of choux dough can vary; it should fall off the spatula in a smooth V-shape when ready.
  • Use room temperature eggs for best incorporation into dough.
  • You can substitute chantilly cream or pastry cream for filling depending on preference.
  • Piercing the bottoms after baking helps prevent sogginess by releasing steam.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://quickandsweetrecipes.com/cream-puffs-with-chantilly-cream-and-creme-diplomat-filling-recipe/