Classic Cream Puffs Recipe

Classic Cream Puffs Recipe

Introduction

Classic Cream Puffs are a beloved dessert, featuring delicate, golden pastry shells filled with rich and velvety cream. The combination of light choux pastry and creamy filling makes these puffs irresistible. Whether you’re serving them at a party or enjoying them at home, these cream puffs are sure to impress with their airy texture and sweet indulgence. Let’s get baking!

Ingredients

For the choux pastry (puff pastry):

• 1 cup (240ml) water
• 1/2 cup (115g) unsalted butter, cubed
• 1 cup (125g) all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 4 large eggs, at room temperature

For the filling:

• 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the glaze (optional):

• 1/2 cup (60g) powdered sugar
• 2 teaspoons milk or water
• 1/4 teaspoon vanilla extract

Instructions

1. Make the choux pastry:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine the water, butter, salt, and sugar. Heat over medium heat until the butter is melted, and the mixture starts to boil.
3. Once boiling, remove the pan from the heat and stir in the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan (about 1–2 minutes).
4. Let the dough cool for about 5 minutes.
5. Add the eggs, one at a time, mixing well after each addition. The dough will become smooth and glossy. It should be thick enough to hold its shape but not dry.

2. Pipe the dough:

1. Transfer the dough into a piping bag fitted with a large round tip. Pipe small mounds (about 1–2 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
2. Smooth the tops with a damp finger to prevent peaks from burning.

3. Bake the cream puffs:

• Bake in the preheated oven for 20–25 minutes, or until the puffs are golden brown and puffed up. Do not open the oven door while baking, as this can cause the puffs to deflate.
• Once baked, turn off the oven, crack the oven door, and let the puffs cool inside for 10 minutes. Then, transfer them to a wire rack to cool completely.

4. Prepare the cream filling:

1. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
2. Transfer the whipped cream to a piping bag.

5. Assemble the cream puffs:

1. Once the puffs have cooled completely, use a small knife to make a hole in the bottom or side of each puff.
2. Pipe the whipped cream filling into the center of each puff, filling them generously.

6. Optional glaze:

1. In a small bowl, mix the powdered sugar, milk, and vanilla extract to make a smooth glaze.
2. Drizzle the glaze over the top of the filled cream puffs for a shiny finish.

Tips for Success

• Avoid opening the oven door: While baking, avoid opening the oven door to ensure the puffs rise properly.
• Filling variations: You can swap the whipped cream filling for pastry cream, chocolate mousse, or flavored custards.
• Keep them fresh: Serve the cream puffs immediately after filling them for the best texture, or store the baked shells in an airtight container for a day or two. Fill them just before serving.

Conclusion

These Classic Cream Puffs are light, fluffy, and filled with rich, creamy goodness. They’re the perfect dessert for any occasion, whether you’re hosting a special event or indulging in a sweet treat at home. Their elegant appearance and delectable flavor will leave everyone asking for seconds!

Would you like to experiment with different fillings or even add a fruit twist to your cream puffs? 😊