Here’s a classic Cream Puffs recipe — light, airy choux pastry filled with luscious cream 🍰
🥐 Cream Puffs (Choux à la Crème)
🛒 Ingredients (Makes ~12 puffs)
For the Choux Pastry:
- 1 cup (240 ml) water
- ½ cup (115 g) butter
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- Pinch of salt
For the Cream Filling:
- 1 cup (240 ml) heavy cream
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
Optional Topping:
- Powdered sugar for dusting
- Chocolate glaze
👩🍳 Instructions
1️⃣ Make the Choux Pastry
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, bring water and butter to a boil with a pinch of salt.
- Add flour all at once, stirring vigorously until the mixture forms a smooth ball and pulls away from the pan.
- Remove from heat, let cool for a few minutes.
- Beat in eggs one at a time, mixing thoroughly after each, until smooth and glossy.
- Using a spoon or piping bag, place small mounds (~2 inches) of dough onto the baking sheet.
2️⃣ Bake
- Bake for 20–25 minutes until puffed and golden brown.
- Turn off the oven, leave door slightly open for 5 minutes to avoid collapse.
- Cool completely on a wire rack.
3️⃣ Make the Cream Filling
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Transfer to a piping bag.
4️⃣ Fill the Cream Puffs
- Cut the tops off the puffs or make a small hole in the bottom.
- Pipe the whipped cream into each puff.
- Replace tops if cut, or leave as is.
5️⃣ Serve
- Dust with powdered sugar or drizzle melted chocolate.
- Serve immediately or refrigerate until ready.
💡 Tips
- Don’t open the oven during the first 20 minutes — choux pastry can collapse.
- For extra flavor, you can add custard or pastry cream instead of whipped cream.
- Leftover cream puffs can be stored in the fridge for 1–2 days.
If you want, I can also give a super easy chocolate-filled cream puffs version that takes less than 30 minutes from start to finish.
Do you want me to do that?
