Cream Puffs
Cream puffs are delightful little pastries that are light, airy, and perfect for any occasion. They consist of a choux pastry shell filled with sweet whipped cream, sometimes topped with chocolate ganache or dusted with powdered sugar. These treats are not just delicious but also fun to make, making them a favorite for bakers of all skill levels.
Why Make This Recipe
If you’re looking for a dessert that impresses without being overly complicated, cream puffs are the answer. They are versatile, which means you can fill them with various flavors of creams, custards, or even ice cream. Plus, they are perfect for parties, potlucks, or just a sweet treat at home. Making them from scratch allows you to control the ingredients and customize them to your preference!
How to Make Cream Puffs
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
- 1 1/2 cups (360ml) heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
- 1/2 cup (120ml) heavy cream (for chocolate ganache)
- 1 cup (175g) semi-sweet chocolate chips (for chocolate ganache)
Directions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine butter, water, salt, and sugar. Heat over medium heat until the butter melts and it begins to boil. Reduce the heat to low, then add the flour all at once. Stir vigorously with a wooden spoon until it forms a ball and pulls away from the sides of the pan (about 2 minutes). Remove it from the heat and let it cool for 5 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. The dough should be smooth, glossy, and thick.
- Using a spoon or piping bag with a large round tip, drop tablespoon-sized mounds of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 20-25 minutes, or until they are puffed and golden brown. Do not open the oven during baking. Remove them from the oven and pierce each puff with a toothpick to release steam. Let them cool completely on a wire rack.
- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a small round or star tip.
- Slice each puff in half horizontally or make a small hole in the bottom. Pipe whipped cream into each puff until filled.
- Dust with powdered sugar for a classic look. For a chocolate topping, heat heavy cream until steaming, pour it over chocolate chips, and stir until smooth. Drizzle or dip the tops of the puffs in ganache.
Tips for Success:
- Do Not Overmix: After adding eggs, mix only until smooth to avoid deflating the dough.
- Ensure Even Sizes: Use a piping bag or cookie scoop for consistent puff sizes.
- Avoid Premature Oven Opening: Opening the oven too early can cause puffs to collapse.
- Serve immediately for the freshest taste. Store unfilled puffs in an airtight container at room temperature for 1 day. Once filled, refrigerate and consume within 2 days.
How to Serve Cream Puffs
Cream puffs are best served fresh. You can arrange them on a platter for a beautiful presentation. They can be served plain, dusted with powdered sugar, or drizzled with chocolate ganache for extra indulgence. Consider pairing them with a cup of coffee or tea for a delightful afternoon treat!
How to Store Cream Puffs
To store unfilled cream puffs, place them in an airtight container at room temperature for up to 1 day. If you fill the puffs with whipped cream, it’s best to refrigerate them and consume them within 2 days for the best taste and texture.
Tips to Make Cream Puffs
- Use fresh ingredients for the best flavor.
- Make sure your oven is fully preheated before putting in the puffs.
- If you want a shiny finish, you can brush the tops with an egg wash before baking.
- Experiment with different fillings like custard, flavored whipped cream, or even savory options!
Variation
You can change up the flavor of the filling by adding different extracts or even incorporating fruits into the whipped cream. For chocolate lovers, you might try adding cocoa powder to the whipped cream for a rich chocolatey experience.
FAQs
Q: Can I make the dough ahead of time?
A: It’s best to make the dough fresh. However, you can prepare the unbaked puffs ahead and store them in the fridge for a couple of hours before baking.
Q: Why do my cream puffs not rise?
A: If the oven is not adequately preheated or if you open the door too early, the puffs might collapse. Make sure to follow the baking instructions closely.
Q: Can I fill cream puffs with anything other than whipped cream?
A: Yes! You can fill them with pastry cream, ice cream, or even savory fillings like cheese or chicken salad for a unique twist.
Cream Puffs
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: None
Description
Delightful pastries filled with sweet whipped cream, 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
- 1 1/2 cups (360ml) heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
- 1/2 cup (120ml) heavy cream (for chocolate ganache)
- 1 cup (175g) semi-sweet chocolate chips (for chocolate ganache)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine butter, water, salt, and sugar. Heat over medium heat until the butter melts and it begins to boil. Reduce the heat to low, then add the flour all at once. Stir vigorously with a wooden spoon until it forms a ball and pulls away from the sides of the pan (about 2 minutes). Remove it from the heat and let it cool for 5 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth, glossy, and thick.
- Using a spoon or piping bag with a large round tip, drop tablespoon-sized mounds of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 20-25 minutes, or until they are puffed and golden brown. Remove from the oven and pierce each puff with a toothpick to release steam. Let them cool completely on a wire rack.
- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a small round or star tip.
- Slice each puff in half horizontally or make a small hole in the bottom. Pipe whipped cream into each puff until filled.
- Dust with powdered sugar, or for chocolate topping, heat heavy cream until steaming, pour it over chocolate chips, and stir until smooth. Drizzle or dip the tops of the puffs in ganache.
Notes
Avoid overmixing after adding eggs, ensure even sizes for puffs, and do not open the oven during baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 puff
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cream puffs, pastry, dessert, French dessert, whipped cream