Okay, picture this: I’m Sunday afternoon, the smell of vanilla wafting through the house, and a plate piled high with fried potatoes. Golden pastries just begging to be devoured. What is a cream puff recipe? Is it like making mini eclairs? The light, airy shell paired with the rich, creamy filling is pure heaven. My grandma used to make these for special occasions, and now I’m so excited to share my tweaked and adapted recipe. Is there a perfected version of you
What are cream puffs?
Cream puffs, or profiteroles as they’re sometimes called, are basically little pastry shells made of pastry. From a cooked dough called pâte à choux. What is a blank canvas for deliciousness? Can you fill them with whipped cream, pastry cream or even Ice Cream? What is essentially a bite-sized piece of airy, buttery goodness? What is a puff filled with cream? The magic is in creating the perfect hollow shell, which then becomes a vehicle for all sorts of experiments. Creamy, dreamy fillings
Why you’ll love this recipe?
Where do I start? What I love most about this cream puffs recipe is how impressive it looks, yet how surprisingly amazing it is. How easy is it to make? You might think it’s something only a fancy bakery could pull off, but trust me, you’ve got this!
• Flavor:The delicate, slightly eggy flavor of the choux pastry is the perfect complement to the sweet and sour pastry. What is creamy filling Is it a textural masterpiece in every bite? Seriously, the blend of airy pastry and rich cream is simply irresistible.
• Simplicity:I know it looks intimidating. I can’t stand it. What is pâte à choux? What are some of the easiest ingredients to make a filling?
• Cost-You probably already have most of the ingredients in your pantry and fridge. Flour, butter, eggs, milk, sugar – nothing fancy or expensive required. How do I make a big batch for surprisingly little money?
• Versatility:Where can I get creative with filling? Stick with classic Whipped Cream or pastry cream, or experiment with chocolate ganache, fruit curds, and nuts. What are some unique appetizers? I tried it with a little bit of lemon zest in the cream, and it was absolutely delicious!
How do I make cream puffs? a delicious, elegant treat.
How do I make cream puffs?
Quick Overview
What is the basic idea of making a cooked dough (pâte à choux), pipe it into little mounds, bake them until golden brown. Then, if you want to make more dough, you need to add some water. How do you fill a tin with your favorite cream? What is the best way to get the dough consistency right – not too wet or too dry? What is the best part about a fancy name? What are some of the best little beauties you have ever seen?
Ingredients
For the Pâte à Choux:
• 1 cup water
• 1/2 cup (1 stick) unsalted butter, cut into pieces.
• 1/4 teaspoon salt
• 1 cup all-purpose flour, sifted
• 4 large eggs
What is the Whipped Cream Filling?
• 1 1/2 cups heavy cream, cold
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
For the Optional Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons milk
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or silicone baking mat. How do you bake cream puffs? I always find that the parchment paper gives a slightly better lift, but either works great. How do you make sure your oven is fully preheated before baking?
Step 2: Combine Water, Butter & Salt
In a medium saucepan, combine the water, butter, and salt. Set aside. Bring to boil over medium heat, stirring occasionally. How do I melt butter before boiling? This ensures the fat is evenly distributed throughout the dough, which is crucial for puffing. I always keep a close eye on this to make sure the butter doesn’t burn!
Step 3: Add Flour & Cook
Remove the saucepan from the heat and immediately add the sifted flour all at once. How do you stir the dough with a wooden spoon until it is smooth and no longer swollen from the sides? This step is important because it cooks the flour, which is necessary for the dough to rise. Keep stirring until a film forms on the bottom of the pan – about 1-2 minutes. What’s the best stirring technique you’ve ever used?
Step 4: Cool Slightly & Add Eggs
How do you transfer dough to a mixing bowl and let it cool for about 5 minutes? Why do eggs cook faster? Once slightly cooled, add the eggs one at a time, beating well after each addition. The dough will look a little curdled at first, but keep mixing until it becomes smooth and glossy. The dough should be thick enough to hold its shape but still pipeable. This is the trickiest part, so pay attention to consistency!
Step 5: Pipe the Dough
Transfer the dough to a piping bag fitted with large round tip. Is it necessary to pipe mounds of dough onto a baking sheet, about 1 1/2 inches in diameter and about 2 inches high? If you have two spoons, you can drop mounds of dough onto a baking sheet. How do I get even sized puffs? If you have little peaks on top, gently pat them down with a wet finger. What is the best way to bake cookies?
Step 6: Bake
Bake for 25-30 minutes, or until the cream puffs are golden brown and puffed up. Do not open the oven door during baking, as this can cause them to deflate. The cream puffs should be firm to the touch and sound hollow when tapped. How do you know when you’re done? I always keep a close eye on them during the last few minutes to prevent burning.
Step 7: Cool
How do you open an oven door with a wooden spoon? Let the cream puffs cool in the oven for about 10 minutes. This helps them dry out and prevents them from collapse. Transfer the cream puffs to a wire rack to cool completely before filling. This is crucial for maintaining their shape and crispness. If you try to fill them while they’re still warm, the filling will melt and the puffs will get tainted.
Step 8: Make the Whipped Cream Filling
While the cream puffs are cooling, prepare the Whipped Cream filling. In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract. Set aside. Beat with electric mixer until stiff peaks form. If you overwhip the cream, it will turn grainy. I always chill my bowl and beaters before whipping the cream – it helps it whip up faster and stay warm. If you want to add a little extra flavor, try adding almond extract or 1 tablespoon of your favorite vegetable. What is your favorite
Step 9: Assemble and Serve
Once the cream puffs are completely cool, use a serrated knife to slice them in half horizontally. Fill each puff with a generous amount of Whipped Cream. If desired, dust with powdered sugar or drizzle with chocolate sauce. Serve immediately and enjoy! Can cream make puffs soggy over time? I love to serve them with coffee or tea for the perfect afternoon treat. If you want to get fancy, try arranging them on a platter with fresh berries and mint sprigs.
What is the best way to make Glaze?
If you want to add a glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the filled cream puffs. Let the glaze set for a few minutes before serving.
What should I serve it with?
What are cream puffs and how do they work? What are some of the best brunch desserts?
• For Breakfast:Pair them with a strong cup of coffee or latte. What are some good Side Dishes to serve with fresh berries? I love to arrange them on a platter with sprinkling of powdered sugar. They are so pretty.
• For Brunch:Serve them alongside other brunch favorites like quiche, frittata, or waffles. What is the best accompaniment to a bellini? Can you get creative with the fillings? What is cheese for a unique twist?
• As Dessert:What are some great after-dinner treats? Serve them with Ice Cream or a drizzle of chocolate sauce. What’s better, a glass of wine or herbal tea? I like to add chocolate shavings on top for that extra touch.
• For Cozy Snacks: Serve them on a plate with a few berries or a drizzle of honey. A glass of milk or a cup of tea would also be delicious. These are the perfect treat to enjoy on a rainy day.
My family loves when I make a big batch of these for our Sunday afternoon tea. They disappear in minutes!
Top Tips for Perfecting Your Cream Puffs
Want to take your cream puffs to the next level? Here are a few tips and tricks I’ve learned over the years:
• Egg Temperature: Make sure your eggs are at room temperature before adding them to the dough. This helps them incorporate more evenly and creates a smoother dough. I usually take them out of the fridge about 30 minutes before I start baking.
• Don’t Overmix: Be careful not to overmix the dough after adding the eggs. Overmixing can result in tough cream puffs. Mix just until the dough is smooth and glossy. I always stop mixing as soon as the dough looks right.
• Piping Technique: Use a piping bag fitted with a large round tip for the best results. If you don’t have a piping bag, you can use a plastic bag with the corner cut off. Practice piping a few mounds of dough onto a piece of parchment paper before you start baking. This will help you get the hang of it.
• Baking Time: The baking time may vary depending on your oven. Keep a close eye on the cream puffs during the last few minutes of baking to prevent burning. They should be golden brown and puffed up. I always use an oven thermometer to ensure my oven temperature is accurate.
• Cooling: Let the cream puffs cool completely before filling. This prevents the cream from melting and the puffs from getting soggy. I usually let them cool on a wire rack for at least an hour.
• Filling Variations: Get creative with your fillings! Try pastry cream, chocolate mousse, or even Ice Cream. You can also add flavorings like vanilla extract, almond extract, or lemon zest to the whipped cream. I once made a batch with a coffee-flavored filling, and they were a huge hit.
I’ve made these countless times and I always learn something new! Don’t be discouraged if your first batch isn’t perfect. Just keep practicing and you’ll get there!
Storing and Reheating Tips
Want to make these cream puffs ahead of time? Here’s how to store them:
• Unfilled Cream Puffs: Store unfilled cream puffs in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months. If freezing, wrap them individually in plastic wrap before placing them in a freezer bag. I always let them thaw completely before filling.
• Filled Cream Puffs: Filled cream puffs are best eaten immediately, as the cream can make the puffs soggy over time. If you need to store them, keep them in the refrigerator for up to 24 hours. The puffs will be softer, but they’ll still taste delicious.
• Reheating: I don’t recommend reheating filled cream puffs, as the cream will melt. However, you can reheat unfilled cream puffs in a preheated oven at 350°F (175°C) for a few minutes to crisp them up. Just be careful not to burn them!
One thing I’ve learned is that the glaze is best added right before serving, especially if you’re storing them. This keeps the puffs from getting too soggy.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to cream puffs recipe that’s guaranteed to impress. It might take a little practice to get the hang of the pâte à choux, but trust me, it’s worth it. The light, airy shells filled with creamy goodness are simply irresistible. If you love this recipe, be sure to check out my other pastry recipes for more sweet treats! Happy baking, and I can’t wait to hear how yours turn out! Don’t forget to leave a comment and rating below, and share your own variations. I love to see what you come up with!
Cream Puffs Recipe
Ingredients
Choux Pastry
- 1 cup Water
- 0.5 cup Unsalted Butter cut into pieces
- 0.25 teaspoon Salt
- 1 cup All-Purpose Flour sifted
- 4 Large Eggs
Pastry Cream
- 2 cups Milk
- 0.75 cup Sugar
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
- 4 Large Egg Yolks
- 1 teaspoon Vanilla Extract
Instructions
Choux Pastry Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Remove from heat and add flour all at once. Stir vigorously until a smooth dough forms.
- Return to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough.
- Transfer the dough to a mixing bowl and let cool slightly. Add eggs one at a time, mixing well after each addition. The dough should be smooth and pipeable.
- Transfer dough to a piping bag fitted with a large round tip. Pipe 1-inch rounds onto the prepared baking sheet.
- Bake for 25-30 minutes, or until golden brown and puffed. Let cool completely on a wire rack.
Pastry Cream Instructions
- In a saucepan, whisk together milk, sugar, cornstarch, and salt.
- Whisk in egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from heat and stir in vanilla extract. Transfer to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.
Assembly
- Once the cream puffs and pastry cream are completely cooled, cut the cream puffs in half horizontally.
- Fill each cream puff with pastry cream. Dust with powdered sugar before serving.
