Here’s a classic recipe for freshly baked cream puffs—light, airy, and filled with luscious cream. 🍮✨
Ingredients (makes ~12 cream puffs)
For the pastry (choux pastry):
- 1 cup (240 ml) water
- ½ cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- ¼ teaspoon salt
For the cream filling:
- 1 cup (240 ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional topping:
- Powdered sugar for dusting
- Chocolate glaze
Instructions
- Preheat oven
- 200°C / 400°F. Line a baking sheet with parchment paper.
- Make the choux pastry
- In a saucepan, combine water, butter, and salt. Heat until butter melts and water boils.
- Remove from heat, add flour all at once, and stir vigorously until a dough forms and pulls away from the pan.
- Let the dough cool 5 minutes.
- Add eggs
- Beat in eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
- Pipe or spoon dough
- Using a spoon or piping bag, place small mounds (about 2 inches) onto the baking sheet. Leave space for expansion.
- Bake
- Bake for 20 minutes at 200°C / 400°F, then reduce heat to 180°C / 350°F and bake for 10–15 minutes more until golden and puffed.
- Let cool completely on a wire rack.
- Prepare the cream filling
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Fill the puffs
- Cut the puffs in half or make a small hole and pipe in the whipped cream.
- Optional finishing touches
- Dust with powdered sugar or drizzle with melted chocolate for extra indulgence.
Tips for Perfect Cream Puffs
- Make sure to bake long enough so they don’t collapse.
- Cool completely before filling to prevent the cream from melting.
- Use room temperature eggs for better incorporation into the dough.
If you want, I can also share a quick 20-minute cream puff hack that’s perfect when you’re craving something fresh and indulgent without spending hours in the kitchen.
