Here’s a classic Cream Puffs recipe — light, airy choux pastry filled with luscious cream 🍰✨
Cream Puffs (Choux à la Crème)
Yields: ~12–15 puffs
Time: ~1 hour (including baking and filling)
Ingredients
For the Choux Pastry:
- 1 cup (240 ml) water
- ½ cup (115 g) unsalted butter
- ¼ tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
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
- Prepare the choux pastry
- Preheat oven to 200°C / 400°F. Line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, and salt. Bring to a boil.
- Remove from heat and add flour all at once. Stir vigorously until mixture forms a smooth ball and pulls away from the pan.
- Let cool 5 minutes.
- Add eggs
- Beat in eggs one at a time, fully incorporating each before adding the next. The dough should be smooth, glossy, and thick but pipeable.
- Pipe or spoon onto baking sheet
- Use a piping bag or spoon to form 1½–2 inch mounds, leaving space between them.
- Bake
- Bake 20 minutes at 200°C / 400°F, then reduce to 180°C / 350°F and bake another 10–15 minutes until golden and puffed.
- Important: Do not open oven during baking, or they may collapse.
- Cool completely on a wire rack.
- Prepare filling
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Fill cream puffs
- Slice or poke a hole in the bottom of each puff and pipe in whipped cream.
- Optional: Dust with powdered sugar or drizzle with chocolate glaze.
Tips & Variations
- Custard filling: Substitute whipped cream with pastry cream for classic French cream puffs.
- Chocolate topping: Melt chocolate and dip the tops for profiteroles.
- Make ahead: Choux puffs can be baked a day ahead; store in an airtight container. Fill just before serving to keep crisp.
- Airiness tip: Make sure eggs are fully incorporated for a light, airy puff.
I can also give a mini cream puff / profiterole version perfect for parties or bite-sized desserts.
Do you want me to do that?
