Description
These cream puffs are a family favorite! Light and airy choux pastry shells are filled with a luscious, creamy custard or whipped cream filling. Perfect for parties, holidays, or just a sweet treat to enjoy at home. Easy to make and guaranteed to impress.
Ingredients
Units
Scale
For the Choux Pastry:
- 1 cup (240ml) water
- 1/2 cup (113g) unsalted butter
- 1/4 tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
For the Filling:
- 2 cups (480ml) heavy cream
- 1/4 cup (30g) powdered sugar
- 1 tsp vanilla extract
Optional Topping:
- Powdered sugar for dusting
- Melted chocolate for drizzling
Instructions
- Make the Choux Pastry:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Reduce heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes.
- Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
- Shape and Bake:
- Drop spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 20-25 minutes or until golden brown and puffed. Do not open the oven during baking.
- Remove from oven and immediately pierce each puff with a toothpick to release steam. Let cool completely.
- Prepare the Filling:
- In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cream Puffs:
- Slice each puff in half horizontally or make a small hole in the bottom. Fill with the whipped cream using a piping bag or spoon.
- Dust with powdered sugar or drizzle with melted chocolate if desired.
- Serve and Enjoy:
- Serve immediately or store in the refrigerator for up to 2 days.
Notes
- For an extra decadent filling, substitute pastry cream or custard for the whipped cream.
- Ensure the puffs are completely cool before filling to prevent the whipped cream from melting.
- If not serving immediately, assemble just before serving to maintain crispness.