Description
This classic French Cream Puffs recipe features light, airy choux pastry shells filled with sweetened whipped cream. Baked to golden perfection and optionally drizzled with chocolate, these elegant treats are perfect for dessert or a special occasion. The recipe guides you through making the dough, baking the puffs, whipping the cream, and assembling an irresistible delight.
Ingredients
Scale
Dough Ingredients
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
Filling Ingredients
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Optional
- Chocolate for drizzling
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper to prepare for baking the puffs, which will rise significantly.
- Boil Butter and Water: In a saucepan, combine 1/2 cup unsalted butter, 1 cup water, and 1/4 tsp salt. Heat the mixture over medium heat until the butter is completely melted and the mixture begins to boil.
- Add Flour: Remove the saucepan from heat and immediately stir in 1 cup all-purpose flour until a smooth dough forms. Return to heat and cook the dough for 1–2 minutes to dry it slightly, stirring constantly.
- Cool the Dough: Let the dough cool for about 5 minutes to ensure it’s not too hot for the eggs. This prevents premature cooking of the eggs when they are added.
- Add Eggs One by One: Beat in 4 large eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should become smooth, thick, and glossy.
- Pipe the Puffs: Transfer the dough to a pastry bag fitted with a round tip. Pipe small circles, about 1.5 inches in diameter, onto the lined baking sheet, spacing them well to allow for expansion.
- Bake the Puffs: Bake in the preheated oven at 425°F for 10 minutes to set the shape and start the rising process. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 15 minutes until puffed and golden brown.
- Cool Completely: Remove the puffs from the oven and transfer them to a wire rack to cool completely. Do not cut them while still warm to prevent collapse.
- Whip the Cream: In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form, creating a light and sweet filling.
- Fill the Puffs: Carefully cut each puff in half horizontally. Using a pastry bag or spoon, pipe or spoon whipped cream into the bottom halves, then replace the tops.
- Optional Chocolate Drizzle: Melt chocolate of your choice and drizzle over the filled cream puffs for an elegant finishing touch.
- Serve Fresh: Serve the cream puffs immediately to enjoy their crisp shells and creamy filling. Alternatively, store them refrigerated for later consumption, though the shells may soften over time.
Notes
- Be sure to cool the dough slightly before adding eggs to avoid scrambling.
- Use a piping bag for uniform puff sizes and shapes.
- Do not open the oven door during the first 10 minutes of baking to ensure proper rising.
- Chilling the mixing bowl and beaters before whipping cream improves volume and stability.
- For best texture, serve cream puffs the same day they are filled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: French cream puffs, choux pastry, whipped cream filling, classic French dessert, cream puff recipe
