Here’s a classic baked cream puffs recipe—light, airy, and filled with creamy goodness 🍰✨
🥐 Baked Cream Puffs (Choux Pastry)
🛒 Ingredients (Makes ~12 puffs)
For the pastry (pâte à choux):
- 1 cup water
- ½ cup Butter (unsalted)
- 1 cup All-purpose flour
- 4 large eggs
- Pinch of salt
For the cream filling (Pastry Cream or Whipped Cream):
- 1 cup heavy cream
- 2–3 tbsp sugar
- 1 tsp vanilla extract
Optional topping:
- Powdered sugar for dusting
- Melted chocolate drizzle
👨🍳 Instructions
1. Make the Choux Pastry
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment
- In a saucepan, combine water, butter, and salt. Bring to a boil
- Remove from heat and stir in flour all at once. Mix until smooth and forms a ball
- Return to low heat for 1–2 minutes to dry slightly, stirring constantly
- Remove from heat and let cool 5 minutes
- Beat in eggs one at a time until smooth, glossy, and slightly thick
2. Pipe and Bake
- Transfer dough to a piping bag (or use spoon)
- Pipe small mounds (~2 inches) onto baking sheet, spaced apart
- Bake 20 minutes at 200°C (400°F), then reduce to 180°C (350°F) and bake 10–15 more minutes until golden and puffed
- Do not open oven during baking—steam is key for rising
- Cool completely on a wire rack
3. Prepare the Filling
- Whip heavy cream with sugar and vanilla until stiff peaks form
- Alternatively, use custard or pastry cream
4. Fill the Puffs
- Slice each puff in half or make a small hole in the bottom
- Pipe in cream generously
5. Optional Toppings
- Dust with powdered sugar
- Drizzle with melted chocolate
🔥 Tips
- Use a sharp knife to slice the puffs to avoid collapsing
- Serve same day for best crispiness; cream may soften the pastry over time
- For extra flavor, add a bit of citrus zest to whipped cream
If you want, I can also give a chocolate-filled cream puff version that looks like a fancy bakery treat.
Do you want me to do that?
