If you have a sweet spot for light, fluffy desserts that feel like a little cloud of joy in every bite, the Cream Puffs with Vanilla Whipped Cream Filling Recipe is about to become your new favorite indulgence. This classic French treat combines delicate choux pastry shells with a luscious vanilla-infused whipped cream filling, resulting in a perfect harmony of airy texture and creamy sweetness. Whether you’re looking to impress guests or just treat yourself, these cream puffs bring an irresistible charm that’s surprisingly simple to achieve at home.
Ingredients You’ll Need
The beauty of this Cream Puffs with Vanilla Whipped Cream Filling Recipe is in how straightforward the ingredients are. Each one plays a crucial role: from creating the light puffiness of the pastry to the rich, velvety smoothness of the filling, these items come together to make something truly special.
- Unsalted butter: Provides richness and helps create the golden, tender crust of the pastry.
- Water: Essential for hydrating the dough and generating steam that puffs the shells.
- Whole milk: Adds a subtle creaminess and softens the dough’s texture.
- Salt: Balances the sweetness and enhances overall flavor.
- Sugar: Adds a hint of sweetness to the pastry and filling without overpowering.
- All-purpose flour: The backbone of the choux pastry, providing structure while remaining light.
- Large eggs: Key to binding the dough and creating that puffed-up texture during baking.
- Heavy cream: Whipped to fluffy perfection for the dreamy vanilla filling.
- Vanilla extract: Infuses the whipped cream with warm, fragrant notes.
- Powdered sugar: For the final dusting that turns these puffs into elegant little desserts.
How to Make Cream Puffs with Vanilla Whipped Cream Filling Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This step is crucial for creating a non-stick surface and ensuring even baking. A properly preheated oven helps the cream puffs rise beautifully, so don’t skip this!
Step 2: Cook the Dough Base
In a medium saucepan over medium heat, combine the butter, water, milk, salt, and sugar. Stir until the butter is melted and the mixture is bubbling gently. Once bubbling, add the flour all at once and stir vigorously until the mixture forms a smooth dough that clings to the pan. This paste is the foundation that will puff up into gorgeous shells.
Step 3: Incorporate the Eggs
Remove the dough from heat and let it cool for a minute or two. Then, beat in the eggs gradually, one at a time, making sure each is fully incorporated before adding the next. The dough should become glossy and slightly thick, perfect for piping.
Step 4: Shape the Cream Puffs
Transfer your dough into a piping bag fitted with a large round tip and pipe evenly sized mounds onto the prepared baking sheet. If you don’t have a piping bag, you can use two spoons to dollop the dough. For an extra golden finish, brush lightly with an egg wash before baking.
Step 5: Bake to Perfection
Bake the puffs at 400°F (200°C) for 20 minutes without opening the oven door, which is essential for letting them rise properly. After 20 minutes, lower the temperature to 350°F (175°C) and bake another 10 minutes to fully dry out the shells, ensuring they don’t collapse once removed.
Step 6: Prepare the Vanilla Whipped Cream Filling
While the cream puffs cool on a wire rack, whip the heavy cream with vanilla extract and sugar until it forms stiff peaks. This luscious filling will bring that signature creaminess you crave, with a delicate hint of vanilla that complements the light pastry.
Step 7: Assemble Your Cream Puffs with Vanilla Whipped Cream Filling Recipe
Carefully slice each cooled puff horizontally. Generously fill with the vanilla whipped cream, then dust the tops with powdered sugar. The contrast of the golden shell and snowy dusting is a simple but elegant final touch.
How to Serve Cream Puffs with Vanilla Whipped Cream Filling Recipe
Garnishes
While the classic powdered sugar finish is delightful, you can elevate your cream puffs by adding fresh berries like raspberries or strawberries on top. A light drizzle of chocolate or caramel sauce can also add a decadent flair, making these treats even more special.
Side Dishes
Cream puffs shine as a dessert centerpiece but also pair wonderfully with a cup of fresh brewed coffee or a lightly sweetened fruit tea. For a brunch spread, they complement fresh fruit platters and light salads, balancing the richness of the cream.
Creative Ways to Present
Arrange your cream puffs in a tiered stand for a stunning display at parties or family gatherings. Another fun idea is to serve them in individual glass jars layered with fresh fruit and whipped cream for a deconstructed cream puff experience that’s sure to wow.
Make Ahead and Storage
Storing Leftovers
Since the whipped cream filling is perishable, it’s best to store any leftover assembled cream puffs in an airtight container in the refrigerator and consume within 1–2 days for optimal freshness and texture.
Freezing
You can freeze the baked, unfilled shells by placing them in an airtight container. When ready to enjoy, thaw completely, then fill with freshly whipped cream. This method ensures the pastry stays crisp and fresh tasting.
Reheating
Avoid reheating filled cream puffs as the cream will melt. Instead, warm any leftover empty shells in a low oven (around 300°F or 150°C) for a few minutes to bring back crispness, then fill just before serving.
FAQs
Can I use light cream instead of heavy cream for the filling?
Heavy cream is recommended for its ability to hold stiff peaks and create a stable filling. Light cream typically doesn’t whip as well, so your filling might end up too soft or runny.
Is it necessary to pipe the dough for cream puffs?
Piping helps create uniform, evenly shaped puffs, which bake more consistently. However, you can dollop the dough with spoons if you don’t have a piping bag—just scoop similar-sized portions for even baking.
How do I prevent cream puffs from becoming soggy?
Make sure to bake the shells until they are dry and golden. Don’t fill them until just before serving to keep the pastry from absorbing moisture and losing its crispness.
Can I flavor the whipped cream filling other than vanilla?
Absolutely! You can add cocoa powder for chocolate whipped cream, or infuse the cream with citrus zest or liqueurs for creative twists—just keep the whipped cream firm enough to hold shape.
What’s the best way to serve cream puffs for a party?
Serve cream puffs freshly filled on a beautiful platter or tiered stand. Providing garnishes and sauces on the side lets guests customize their treat, making the experience interactive and fun.
Final Thoughts
This Cream Puffs with Vanilla Whipped Cream Filling Recipe is a lovely invitation to enjoy a timeless dessert that feels both special and achievable. With just a handful of simple ingredients and a little care, you’ll create airy, creamy delights that bring smiles and warmth to any occasion. Give it a try, and watch these charming pastries become a cherished favorite in your kitchen!
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Cream Puffs with Vanilla Whipped Cream Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cream puffs
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Classic French cream puffs featuring a light and airy choux pastry filled with sweetened vanilla whipped cream and dusted with powdered sugar, perfect for an elegant dessert or a special occasion treat.
Ingredients
Choux Pastry
- 8 tablespoons unsalted butter
- ½ cup water
- ½ cup whole milk
- ¼ teaspoon salt
- 2 teaspoons sugar
- 1 cup all-purpose flour
- 4 large eggs
Filling
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
Topping
- Powdered sugar (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make the Dough Base: In a medium saucepan over medium heat, combine the unsalted butter, water, whole milk, salt, and sugar. Cook until the mixture comes to a boil and starts bubbling.
- Add Flour: Remove the pan from heat and add the all-purpose flour all at once. Stir vigorously until the mixture forms a smooth dough that pulls away from the sides of the pan.
- Cool and Add Eggs: Let the dough cool slightly to avoid cooking the eggs. Then, beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
- Pipe the Dough: Transfer the dough to a piping bag and pipe 12 evenly sized mounds onto the prepared baking sheet. Optionally, brush the tops lightly with an egg wash to enhance browning.
- Bake: Bake for 20 minutes at 400°F (200°C) without opening the oven door to allow the puffs to rise properly. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 10 minutes until golden brown and crisp.
- Cool the Puffs: Remove the cream puffs from the oven and cool them completely on a wire rack. This prevents sogginess.
- Prepare the Filling: In a mixing bowl, whip the heavy cream with vanilla extract and 2 tablespoons sugar until stiff peaks form, creating a sweet and fluffy whipped cream filling.
- Assemble: Slice each cooled puff horizontally and fill generously with the whipped cream filling.
- Finish and Serve: Dust the filled cream puffs with powdered sugar and serve immediately or chill until ready to serve.
Notes
- Do not open the oven door during the initial 20 minutes of baking to prevent the puffs from collapsing.
- Allow the dough to cool slightly before adding eggs to prevent them from cooking prematurely.
- Ensure cream is cold before whipping for best results.
- Use a piping bag for even-sized puffs, but you can also spoon the dough if needed.
- Store filled cream puffs in the refrigerator and consume within 24 hours for optimal freshness.
