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
