Description
Delightful and airy French cream puffs made with classic choux pastry filled with sweet whipped cream, perfect as an elegant dessert or teatime treat.
Ingredients
Scale
Choux Pastry
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Make the choux dough: In a medium saucepan over medium heat, combine the butter, water, and salt. Bring the mixture to a rolling boil. Remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the dough pulls away from the pan and forms a smooth ball. Keep cooking on low heat for 1–2 minutes to evaporate excess moisture.
- Incorporate eggs: Remove the dough from heat and let it cool for about 5 minutes. Then add the eggs one at a time, beating thoroughly after each addition until the dough is glossy, smooth, and sticky.
- Shape the puffs: Using a spoon, drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for puffing.
- Bake the puffs: Place the sheet in the oven and bake for 20–25 minutes or until the puffs have puffed up fully and turned a golden brown. Avoid opening the oven door during baking to prevent collapse.
- Cool the puffs: Remove from oven and transfer to a wire rack to cool completely before filling to maintain their crisp texture.
- Prepare the filling: Beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This sweetened whipped cream will be the luscious filling for the puffs.
- Assemble the cream puffs: Carefully slice each puff in half horizontally. Spoon or pipe the whipped cream inside, then replace the top half. Optionally, dust the tops with extra powdered sugar for an elegant finish.
Notes
- Cream puffs can be filled with custard, pastry cream, or even ice cream for variety.
- Store unfilled cream puffs in an airtight container at room temperature for up to 2 days to maintain crispness or freeze them for longer storage.
- Ensure not to open the oven door during baking to prevent the puffs from collapsing.
