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Classic Vanilla Cream Puffs
These light, golden cream puffs are filled with a rich and silky vanilla cream, then finished with a delicate dusting of powdered sugar. They make an elegant homemade dessert that is perfect for holidays, family gatherings, or a special afternoon treat.
Ingredients
For the Cream Puff Pastry
1 cup water
1/2 cup unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, at room temperature
For the Vanilla Cream Filling
2 cups heavy whipping cream, cold
4 ounces cream cheese or mascarpone, softened
1/2 cup powdered sugar
2 teaspoons vanilla extract
For Finishing
Powdered sugar, for dusting
Preparation Steps
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Add the water, butter, sugar, and salt to a saucepan. Bring to a gentle boil over medium heat.
Add the flour all at once and stir quickly until the dough forms a smooth ball and pulls away from the sides of the pan.
Remove from the heat and let the dough cool for about 5 minutes.
Add the eggs one at a time, mixing well after each addition until the dough is smooth, thick, and glossy.
Pipe or spoon the dough into evenly sized mounds on the prepared baking sheet.
Bake for 20 to 25 minutes, until puffed and deeply golden. Turn off the oven, slightly open the door, and leave the puffs inside for another 10 minutes.
Transfer the cream puffs to a wire rack and allow them to cool completely.
For the filling, beat the softened cream cheese or mascarpone with the powdered sugar and vanilla until smooth.
Gradually add the cold heavy cream and whip until thick, fluffy, and able to hold firm peaks.
Slice each cooled cream puff horizontally and generously pipe the vanilla cream onto the bottom half.
Replace the tops and dust generously with powdered sugar before serving.
Serving Tip
Fill the cream puffs shortly before serving to keep the pastry light and crisp while the vanilla cream stays fresh and silky.
