Cream puffs are delightful little pastries that bring smiles to everyone’s faces. These light and airy treats are made from choux pastry and filled with whipped cream. Topped with a drizzle of chocolate, they’re perfect for any occasion. Whether you’re celebrating a birthday, holiday, or just want a sweet snack, cream puffs are always a hit!
Why Make This Recipe
Making cream puffs at home is easier than you might think. With just a few simple ingredients, you can create a delicious dessert that looks impressive. Plus, homemade cream puffs taste so much better than store-bought ones. This recipe lets you control the sweetness and texture, ensuring a treat that’s just right for you and your loved ones.
How to Make Cream Puffs
Making cream puffs is a fun and rewarding process. Follow these steps for a perfect batch!
Ingredients
- 1/2 cup (115g) unsalted butter
- 1 cup (240ml) water
- 1/4 tsp salt
- 1 tbsp granulated sugar
- 1 cup (125g) all-purpose flour
- 4 large eggs
- 2 cups (480ml) heavy cream, chilled
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 1/2 cup (85g) semi-sweet chocolate chips (optional)
- 2 tbsp heavy cream (optional)
Directions
Make the Choux Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine the butter, water, salt, and sugar. Bring to a boil over medium heat. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a ball. Remove from heat and let the mixture cool for 5 minutes. Add the eggs one at a time, beating well after each addition. The dough should be smooth, shiny, and pipeable.
Pipe and Bake: Transfer the dough to a piping bag fitted with a large round tip (or use a spoon). Pipe or scoop mounds of dough (about 1.5 inches wide) 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 to prevent collapsing. Remove from the oven and poke a small hole in each puff with a toothpick to release steam. Cool completely on a wire rack.
Prepare the Cream Filling: In a mixing bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a small round tip.
Fill the Cream Puffs: Cut each puff in half horizontally or use the piping tip to fill them from the bottom. Pipe the whipped cream generously into the cooled puffs.
Add the Chocolate Drizzle (Optional): Melt the chocolate chips and heavy cream together in the microwave in 20-second intervals, stirring until smooth. Drizzle the melted chocolate over the filled cream puffs for an elegant touch.
How to Serve Cream Puffs
Serve cream puffs cold or at room temperature. They make a great dessert or sweet treat for any gathering. You can also dust them with powdered sugar for an extra touch of sweetness.
How to Store Cream Puffs
Store leftover cream puffs in an airtight container in the refrigerator. They are best eaten within 1-2 days for optimal freshness. If you haven’t filled them yet, you can freeze the unfilled puffs for up to a month.
Tips to Make Cream Puffs
- Make sure to cool the choux pastry before adding the eggs. This helps to keep the eggs from cooking.
- Don’t open the oven door while baking. This will help the puffs rise properly.
- Experiment with different fillings like pastry cream or flavored whipped cream for a fun twist!
Variation
You can add flavors to the whipped cream by mixing in cocoa powder, fruit puree, or your favorite extracts like almond or mint.
FAQs
Q1: Can I make cream puffs ahead of time?
A1: Yes, you can make the choux pastry a day in advance and fill them just before serving.
Q2: Why did my cream puffs not rise?
A2: Not opening the oven during baking is crucial. If the oven temperature is too low or the dough is too wet, they may not rise.
Q3: Can I use other fillings besides whipped cream?
A3: Absolutely! Cream puffs can be filled with pastry cream, ice cream, or even savory fillings if you prefer something different.
Cream Puffs
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful pastries filled with whipped cream and optionally drizzled with chocolate, perfect for any occasion.
Ingredients
- 1/2 cup (115g) unsalted butter
- 1 cup (240ml) water
- 1/4 tsp salt
- 1 tbsp granulated sugar
- 1 cup (125g) all-purpose flour
- 4 large eggs
- 2 cups (480ml) heavy cream, chilled
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 1/2 cup (85g) semi-sweet chocolate chips (optional)
- 2 tbsp heavy cream (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine the butter, water, salt, and sugar. Bring to a boil over medium heat.
- Reduce the heat to low, add the flour all at once, and stir vigorously until the dough pulls away from the sides.
- Remove from heat and let cool for 5 minutes. Add the eggs one at a time, beating well after each addition.
- Transfer the dough to a piping bag and pipe mounds onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 20-25 minutes, until golden brown. Poke a hole in each puff to release steam and cool completely.
- Whip the heavy cream, sugar, and vanilla extract in a bowl until stiff peaks form.
- Fill the cooled puffs with the whipped cream.
- For an optional chocolate drizzle, melt the chocolate chips and heavy cream together, then drizzle over the filled puffs.
- Serve cold or at room temperature.
Notes
Store leftover cream puffs in an airtight container in the refrigerator. Best eaten within 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 puff
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: cream puffs, choux pastry, dessert