Description
This simple homemade cream puffs recipe yields light and airy pastries filled with sweet whipped cream. Made from scratch using classic choux pastry, these cream puffs are perfect for an elegant dessert or a delightful snack. The dough is cooked on the stovetop before being baked to golden perfection, then filled with a luscious homemade whipped cream for a delicious treat.
Ingredients
Scale
Dough
- 1 cup All-purpose flour
- ½ cup Unsalted butter
- 1 cup Water
- 4 large Eggs
- 1 tablespoon Granulated sugar
- ¼ teaspoon Salt
Filling
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough for the cream puffs to rise properly.
- Make dough base: In a medium saucepan, combine water, butter, granulated sugar, and salt. Heat over medium until the mixture comes to a rolling boil, allowing the butter to fully melt and incorporate.
- Add flour: Remove the saucepan from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough ball that pulls away from the sides of the pan.
- Cool and add eggs: Let the dough cool slightly for a few minutes before adding the eggs one at a time. Mix thoroughly after each addition until the dough is smooth and shiny.
- Pipe or spoon dough: Using a piping bag or spoon, place mounds of dough onto a baking sheet lined with parchment paper, spacing them apart to allow for expansion during baking.
- Smooth peaks: Wet your finger with water and gently smooth out any pointed peaks on the dough to prevent uneven puffing.
- Bake: Bake the cream puffs in the preheated oven for 20-25 minutes until they are golden brown and puffed up. Avoid opening the oven door during baking to prevent collapse.
- Cool: Transfer the baked cream puffs to a wire rack to cool completely before filling.
- Prepare filling: Whip the heavy cream with the powdered sugar until soft peaks form to create a light and sweet filling.
- Fill and serve: Carefully slice the cooled puffs in half and fill with the whipped cream. Optionally, dust the tops with powdered sugar before serving.
Notes
- Ensure the dough cools slightly before adding eggs to prevent cooking them.
- Use cold heavy cream for best results when whipping.
- Do not open the oven door during the first 15 minutes of baking to avoid deflating the puffs.
- Pipe dough evenly for consistent sized cream puffs.
- Store filled cream puffs in the refrigerator and consume within 24 hours for optimal freshness.
