Here’s a classic, fluffy Cream Puffs recipe that’s perfect for a dessert or special treat:
Ingredients
For the choux pastry (puffs):
- 1 cup water
- ½ cup unsalted butter (1 stick)
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the cream filling:
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Optional topping:
- Powdered sugar for dusting
- Chocolate ganache or melted chocolate
Instructions
1. Make the choux pastry
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a boil.
- Add flour all at once and stir vigorously until mixture forms a ball and pulls away from the pan.
- Remove from heat and let cool 5 minutes.
- Beat in eggs one at a time, mixing thoroughly after each until smooth and shiny.
2. Shape and bake
- Spoon or pipe small mounds (~2 inches) onto the baking sheet.
- Bake 20–25 minutes until puffed and golden brown.
- Turn off oven, crack the oven door, and let puffs dry for 5–10 minutes to prevent collapse.
- Cool completely on a wire rack.
3. Make the cream filling
- Whip heavy cream, sugar, and vanilla until stiff peaks form.
4. Assemble cream puffs
- Slice each puff in half horizontally.
- Fill generously with whipped cream.
- Optional: drizzle with chocolate or dust with powdered sugar.
Tips for perfect cream puffs:
- Don’t open the oven too early—this can cause them to collapse.
- Let the puffs cool completely before filling to keep them from getting soggy.
- You can use pastry cream instead of whipped cream for a richer filling.
If you like, I can also give a quick microwave-friendly cream puff filling hack that makes them even faster and lighter.
Do you want me to share that version?
