Classic Cream Puffs (Profiteroles)

Introduction

Few desserts are as elegant and timeless as cream puffs. Known in French cuisine as choux à la crème or profiteroles, these light pastries are made from delicate choux pastry, baked until golden and airy, and then filled with luscious cream. Their crisp shell and creamy interior make them irresistible, whether dusted with powdered sugar or drizzled with chocolate sauce.

Though they may look sophisticated, cream puffs are surprisingly simple to make with the right technique. They are perfect for special occasions, parties, or even as an indulgent afternoon treat. This recipe walks you through step by step, ensuring success every time.

Ingredients

For the Choux Pastry:

• 1 cup (240 ml) water

• ½ cup (115 g) unsalted butter

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• 1 tbsp sugar (optional, for sweetness)

• ½ tsp salt

• 1 cup (125 g) all-purpose flour

• 4 large eggs

For the Cream Filling:

• 2 cups (480 ml) heavy whipping cream

• ½ cup (60 g) powdered sugar

• 1 tsp vanilla extract

Optional Toppings:

• Powdered sugar (for dusting)

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• Melted chocolate (for drizzling)

Instructions

1. Prepare the choux pastry

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

• In a saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.

• Add flour all at once, stirring vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball.

• Transfer the dough to a mixing bowl. Let it cool slightly, then beat in eggs one at a time, mixing well until the dough is smooth and glossy.

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2. Bake the shells

• Scoop or pipe the dough onto the baking sheet in small mounds (about 2 inches wide).

• Bake for 20–25 minutes, or until puffed and golden brown. Do not open the oven door during baking.

• Once baked, allow the puffs to cool completely on a wire rack.

3. Make the cream filling

• In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.

• Transfer the cream to a piping bag fitted with a star nozzle.

4. Fill the cream puffs

• Slice each puff open or poke a small hole in the bottom.

• Pipe the whipped cream generously inside.

5. Add finishing touches

• Dust the tops with powdered sugar or drizzle with melted chocolate for extra elegance.

Presentation Ideas

• Arrange cream puffs in a pyramid shape on a serving platter for a striking centerpiece.

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• For variety, fill some with pastry cream or custard instead of whipped cream.

• Serve with fresh berries for a refreshing touch.

Conclusion

Classic Cream Puffs are a celebration of simplicity and sophistication. Their crisp golden shells filled with soft, creamy sweetness make them a versatile dessert loved worldwide. Whether you enjoy them plain, dusted with sugar, or drizzled with chocolate, these little pastries will always impress guests and satisfy cravings. With this recipe, you can bring a touch of French patisserie elegance into your own kitchen.