About This Recipe
Cream puffs are classic French pastries consisting of hollow choux pastry shells filled with whipped cream or pastry cream. This recipe yields 24 cream puffs with a preparation time of 30 minutes and baking time of 35 minutes.
Why You’ll Love This Recipe
- Delicate pastry with crisp exterior and airy interior
- Versatile filling options from whipped cream to custard
- Elegant presentation suitable for special occasions
- Basic pantry ingredients required
- Customizable with chocolate glaze or powdered sugar
Ingredients
Choux Pastry:
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
Filling:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings:
- Powdered sugar for dusting
- Melted chocolate for drizzling
Step by Step Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Combine water, butter, and salt in saucepan. Bring to full boil over medium heat.
- Reduce heat to low. Add flour all at once, stirring vigorously with wooden spoon until mixture forms a ball (about 1 minute).
- Transfer dough to mixing bowl. Cool 5 minutes.
- Add eggs one at a time, beating thoroughly after each addition until smooth, glossy dough forms.
- Pipe 1½-inch diameter mounds onto baking sheets using pastry bag or spoon.
- Bake 15 minutes at 425°F (220°C). Reduce heat to 375°F (190°C) without opening oven. Bake 20 minutes more until golden brown.
- Turn off oven. Prop door open with wooden spoon. Cool puffs in oven 10 minutes.
- Transfer to wire rack. Cool completely before filling (about 1 hour).
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Cut puffs horizontally in half or poke hole in bottom. Pipe filling into shells using star tip.
- Dust with powdered sugar or drizzle with melted chocolate before serving.
FAQ
Can I use milk instead of water?
Water produces crisper shells. Milk yields softer, sweeter puffs.
Why did my puffs collapse?
Underbaking is the primary cause. Ensure proper baking time and don’t open oven during first 25 minutes.
Can I make these ahead?
Unfilled shells freeze well for 1 month. Fill only before serving.
You Must Know
- Dough must be cooked in pan until it forms a film on bottom
- Eggs should be incorporated one at a time until dough is smooth and shiny
- Oven temperature reduction is critical for proper puff structure
- Puffs must be completely cooled before filling to prevent sogginess
Storage Tips
- Unfilled shells: Store airtight at room temperature 1 day or freeze 1 month
- Filled cream puffs: Refrigerate immediately and consume within 6 hours
- Recrisp shells: Bake at 300°F (150°C) for 5 minutes before filling
- Do not freeze filled cream puffs – filling will crystallize