Description
These Easiest Cream Puffs are light, airy, and filled with sweet whipped cream or pastry cream—perfect for beginners and seasoned bakers alike. Made with simple pantry ingredients and a classic pâte à choux dough, they bake up golden and crisp, ready to be filled and dusted with powdered sugar for an elegant yet easy dessert.
Ingredients
Scale
For the Choux Pastry:
- ½ cup unsalted butter
- 1 cup water
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Filling:
- 1½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Optional Topping:
- Powdered sugar for dusting
- Melted chocolate for drizzling
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Make the choux dough: In a medium saucepan, combine the unsalted butter, water, and salt. Bring the mixture to a boil over medium heat. Remove from heat, quickly stir in the flour all at once, then return the pan to the heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan, about 1–2 minutes.
- Cool and add eggs: Let the dough cool for about 5 minutes so it doesn’t cook the eggs. Then add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Pipe or spoon the dough: Transfer the dough to a piping bag or use a spoon to drop mounds of dough onto the prepared baking sheet. Make sure to space the puffs about 2 inches apart as they will expand while baking.
- Bake the puffs: Bake the cream puffs for 25–30 minutes or until they are puffed and golden brown. Avoid opening the oven door during the first 20 minutes to prevent collapsing.
- Dry the puffs: Once baked, turn off the oven and crack the door open. Let the cream puffs sit inside the warm oven for 5–10 minutes to dry out and ensure a crisp shell.
- Cool completely: Remove the cream puffs from the oven and allow them to cool completely on a wire rack before filling.
- Prepare the filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and sweet whipped cream filling.
- Fill the cream puffs: Slice the cooled cream puffs in half horizontally. Spoon or pipe the whipped cream into the bottom halves, then replace the tops.
- Finish and serve: Dust the filled cream puffs with powdered sugar or drizzle with melted chocolate if desired. Serve immediately or chill until ready to enjoy.
Notes
- Cream puffs can also be filled with pastry cream, custard, or even ice cream for variety.
- Store unfilled cream puffs in an airtight container at room temperature for 1–2 days.
- For longer storage, freeze unfilled puffs for up to 1 month and thaw before filling.
- To maintain the crispiness, fill the puffs just before serving.
- Make sure not to open the oven door during the initial baking phase to prevent deflation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
