Light, airy pastry shells filled with luscious cream. A timeless dessert that’s elegant yet surprisingly simple to make. Perfect for parties, holidays, or whenever you want to impress.
Explanation
Cream puffs are made from pâte à choux (choux pastry), a classic French dough that puffs up in the oven to create hollow shells. Once cooled, they’re filled with sweet cream or custard. The magic lies in the steam created during baking, which makes the pastry rise and form its signature airy interior. This recipe gives you crisp shells and a creamy filling that melts in your mouth.
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Servings: 12–15 cream puffs
Ingredients
For the Pastry (Choux)
- 1 cup water
- ½ cup butter
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
For the Cream Filling
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Products for Using in Recipe
- Use unsalted butter for the pastry to control flavor.
- High-quality vanilla extract enhances the cream filling.
- Heavy whipping cream ensures a stable, fluffy filling.
- A piping bag makes filling the puffs neat and easy.
Instructions
Make the Pastry
- Preheat oven to 400°F (200°C).
- In a saucepan, bring water and butter to a boil.
- Add flour and salt all at once, stirring until mixture forms a ball.
- Remove from heat and let cool slightly.
- Beat in eggs one at a time until smooth and glossy.
- Drop spoonfuls (or pipe) onto a baking sheet lined with parchment.
- Bake for 25–30 minutes until golden brown and puffed.
- Cool completely before filling.
Make the Cream Filling
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Slice cooled puffs in half or poke a hole in the side.
- Fill with whipped cream using a spoon or piping bag.
- Dust with powdered sugar before serving.