Description
Delight in these classic French cream puffs featuring light and airy choux pastry filled with luscious whipped cream. Perfect as an elegant dessert or a special treat, these cream puffs combine a crisp outer shell with a smooth, sweet filling. Topped with powdered sugar or drizzled chocolate, they offer a versatile and indulgent experience.
Ingredients
Scale
For the choux pastry:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the cream filling:
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Optional topping:
- Powdered sugar for dusting
- Melted chocolate for drizzling
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the choux dough: In a medium saucepan, combine the butter, water, and salt. Bring the mixture to a boil over medium heat. Once boiling, add all the flour at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
- Cool and add eggs: Remove the pan from heat and allow the dough to cool for 5 minutes. Then, beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth, glossy, and fully incorporated.
- Shape the puffs: Using a spoon or a piping bag, drop or pipe 1 1/2-inch mounds of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for expansion.
- Bake the puffs: Bake the dough in the preheated oven for 25 to 30 minutes until the puffs are golden brown and fully puffed. Do not open the oven door during baking to prevent collapse. Remove the tray and cool the puffs completely on a wire rack.
- Prepare the cream filling: While the puffs cool, whip the heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form, creating a light and fluffy filling.
- Assemble the cream puffs: Slice each cooled puff horizontally in half. Spoon or pipe the whipped cream filling into the bottom halves, then replace the tops. Dust with powdered sugar or drizzle melted chocolate if desired for an elegant finish.
Notes
- Store filled cream puffs in the refrigerator and serve within 24 hours to maintain optimal texture and freshness.
- Unfilled cream puffs can be frozen and reheated briefly in the oven to regain their crispness.
