Why You’ll Love This Recipe
Cream puffs are the ideal dessert for anyone who enjoys light, fluffy pastries with a sweet, creamy filling. The dough is wonderfully versatile and can be used for savory or sweet fillings, but in this recipe, you get a classic version with a luscious, vanilla-infused cream. The crispy, golden shells provide the perfect contrast to the creamy interior, making each bite a delightful experience. They are surprisingly easy to make at home, and the result will have your guests or family members coming back for more.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for thicker cream)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Make the choux pastry: In a medium saucepan, bring the water and butter to a boil. Once the butter is melted, remove the saucepan from the heat and stir in the flour and salt until combined. Return the saucepan to low heat and cook, stirring constantly, for 1-2 minutes until the dough comes together and forms a ball.
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Add the eggs: Transfer the dough to a mixing bowl. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next one. The dough should become smooth and glossy.
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Pipe and bake the puffs: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Use a piping bag to pipe small mounds of dough, about 1.5 inches in diameter, onto the prepared baking sheet. Bake for 20-25 minutes, or until golden and puffed. Let the puffs cool completely on a wire rack.
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Prepare the cream filling: In a large bowl, whisk together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. If you want thicker cream, whisk in the cornstarch before whipping the cream. Once the puffs are cool, cut a small slit in the side of each one and pipe in the cream filling.
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Serve and enjoy: Dust the cream puffs with powdered sugar just before serving, and enjoy the light and delicious treat!
Servings and Timing
- Servings: 12 cream puffs
- Preparation time: 25 minutes
- Baking time: 20-25 minutes
- Cooling time: 20 minutes
- Total time: 1 hour 10 minutes
Variations
- Chocolate Cream Puffs: Add a rich chocolate ganache filling or drizzle melted chocolate over the cream puffs for an extra layer of indulgence.
- Lemon Cream Puffs: Whisk some lemon zest and juice into the cream filling for a zesty twist.
- Mini Savory Puffs: Use a cheese-based filling or whipped herbed cream cheese to make a savory variation of these puffs.
- Berry Cream Puffs: Add some fresh berries or berry jam into the cream filling for a fruity, refreshing version.
Storage/Reheating
Cream puffs are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The pastry shells can soften over time, but they’ll still taste great. If you’d like to refresh the puff shells, you can reheat them in a low oven (about 300°F or 150°C) for 5-7 minutes to restore some of the crispness.
FAQs
1. Can I make the cream puffs in advance?
Yes, you can prepare the dough and bake the puffs ahead of time. Store the shells in an airtight container at room temperature for up to 2 days. Fill them with cream just before serving for the best texture.
2. Why did my cream puffs collapse after baking?
This can happen if the puffs weren’t baked long enough to set. Make sure the oven is fully preheated, and don’t open the oven door during the first 20 minutes of baking, as the sudden temperature change can cause them to collapse.
3. Can I freeze cream puffs?
Yes, you can freeze the baked puffs without filling. Place them on a baking sheet to freeze individually, then transfer them to a freezer bag for up to 1 month. When ready to serve, thaw and fill with fresh cream.
4. What can I substitute for heavy cream in the filling?
You can substitute heavy cream with whipped topping, mascarpone cheese, or a non-dairy cream alternative, though the texture and flavor may vary slightly.
5. Can I make these without a piping bag?
Yes, if you don’t have a piping bag, you can use a plastic sandwich bag with the tip cut off to pipe the dough and filling.
6. How do I make sure the cream filling doesn’t become too runny?
Make sure to whip the cream to soft peaks before filling the puffs. If needed, you can add a small amount of cornstarch to stabilize the filling and prevent it from becoming too thin.
7. Can I use a different type of flour for the dough?
All-purpose flour is best for this recipe, but you can experiment with gluten-free flour blends if necessary. Keep in mind the texture may vary slightly.
8. What other flavorings can I add to the cream filling?
You can add extracts like almond, hazelnut, or coconut, or even mix in some cocoa powder or coffee for different flavors.
9. How long do the cream puffs stay fresh?
Cream puffs are best within a few hours of filling, but you can store them in the fridge for up to 2 days. The shells may lose some crispness over time.
10. Can I make the dough ahead of time?
You can prepare the dough ahead of time and refrigerate it for up to 24 hours before piping and baking. Just bring it back to room temperature before baking.
Conclusion
Cream puffs are a delightful, elegant treat that’s perfect for any occasion. With a light and airy shell and a sweet, creamy filling, they offer a perfect combination of textures and flavors that will leave everyone wanting more. Whether you make them for a special event or just because you’re craving something sweet, cream puffs are sure to impress.
Print
Cream Puffs
- Total Time: 1 hour 10 minutes
- Yield: 12 cream puffs
- Diet: Vegetarian
Description
Cream puffs are a classic dessert that combine a light, airy pastry shell with a smooth, rich cream filling. This easy-to-follow recipe yields delicious, delicate puffs perfect for any occasion, whether it’s a party or an indulgent treat. With a golden exterior and vanilla-infused cream, these homemade cream puffs will be the highlight of your dessert table.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for thicker cream)
Instructions
- Make the choux pastry: In a medium saucepan, bring the water and butter to a boil. Once the butter is melted, stir in the flour and salt. Return to low heat and cook for 1-2 minutes until the dough forms a ball.
- Add the eggs: Transfer the dough to a mixing bowl. Beat in the eggs one at a time until fully incorporated, and the dough becomes smooth and glossy.
- Pipe and bake the puffs: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Pipe small mounds of dough onto the baking sheet and bake for 20-25 minutes, until golden and puffed. Let them cool completely.
- Prepare the cream filling: Whisk the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Add cornstarch for thicker cream if desired.
- Fill the puffs: Once the puffs are cool, cut a slit in each and pipe in the cream filling.
- Serve and enjoy: Dust with powdered sugar and serve.
Notes
- Storage: Store leftover cream puffs in an airtight container for up to 2 days. The shells may soften but will still taste great. Reheat in a low oven to restore crispness.
- Make-ahead tips: Bake the shells ahead of time and fill them just before serving for the best texture.
- Prep Time: 25 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
