Description
Light, airy choux pastry shells filled with luscious whipped cream and topped with a delicate dusting of powdered sugar. These classic French cream puffs are deceptively simple to make yet impressive enough for special occasions.
Ingredients
Units
Scale
For Choux Pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
For Cream Filling and Garnish:
- 2 cups heavy whipping cream, chilled
- 4 Tbsp granulated sugar
- 1 tsp vanilla extract
- 28 raspberries, optional
- 1 Tbsp powdered sugar, for garnish
Instructions
- Preheat Oven
Preheat your oven to 425°F. Line a rimmed baking sheet with a Silpat mat or parchment paper to prevent the cream puffs from sticking during baking. - Prepare the Choux Dough Base
In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring the mixture just to a boil over medium heat. Once boiling, immediately remove from heat and vigorously stir in all of the flour at once using a wooden spoon until completely incorporated. - Cook the Dough
Return the saucepan to medium heat and continuously stir the dough for 1½ to 2 minutes. This important step cooks out excess moisture and partially cooks the flour. You’ll know it’s ready when a thin film forms on the bottom of the pan and the dough forms a smooth ball. - Beat in Eggs
Transfer the dough to a large mixing bowl and beat with an electric mixer on medium speed for 1 minute to slightly cool the mixture. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue beating for another minute until the dough is smooth and forms a thick ribbon when pulled up. - Pipe the Cream Puffs
Transfer the choux dough to a piping bag fitted with a ½-inch round tip. Pipe 28 puffs onto the prepared baking sheet, each about 1½ inches in diameter and ½ inch tall. Keep them at least 1 inch apart to allow for expansion. If any puffs have peaks, lightly wet your fingertips with water and smooth them out. - Bake the Puffs
Bake at 425°F for 10 minutes in the center of the oven. Without opening the oven door, reduce the temperature to 325°F and continue baking for 20-22 minutes until the puffs are golden brown. Transfer to a wire rack and allow to cool completely before filling. - Prepare the Whipped Cream Filling
In a large mixing bowl, combine heavy cream, sugar, and vanilla extract. Beat on medium-high speed for about 2 minutes until the cream is fluffy with stiff peaks. Transfer to a piping bag fitted with a large open star tip. - Fill the Cream Puffs
Once the cream puffs are completely cooled, fill them with the whipped cream. You can either pipe the cream into the side of each puff until it pushes back, or cut off the tops, pipe the cream inside, add a raspberry if desired, and replace the tops. Finish with a light dusting of powdered sugar before serving.
Notes
- For the crispiest shells, allow the cream puffs to cool in the turned-off oven with the door slightly ajar.
- Unfilled cream puffs can be stored in an airtight container for 1-2 days or frozen for up to a month.
- Fill cream puffs just before serving to prevent them from becoming soggy.
- A variety of fillings can be used including pastry cream, chocolate mousse, or ice cream.
- The finished cream puffs are best enjoyed the same day they’re filled.
Nutrition
- Serving Size: 1 cream puff
- Calories: 120kcal
- Sugar: 4g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg
