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
Scale
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.
