Description
Delightful pastries filled with whipped cream and optionally drizzled with chocolate, perfect for any occasion.
Ingredients
Scale
- 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