Published on
Cream Puffs
Delicate cream puffs feature crisp pastry, filled with cream, and dusted with powdered sugar. They taste just as delicious as the pastries from the bakery.
Jump to RecipeTable of Contents
Light and delicate, cream puffs look impressive, but they are surprisingly simple to make. Crisp pastry, filled with cream, and dusted with powdered sugar, this classic dessert is perfect for any occasion.
MORE RECIPES: Cherry Cheesecake Cookies | Boston Cream Cupcakes | Blueberry Angel Food Cake
Cream Puffs
An elegant, bite-sized dessert, you won’t believe how easy it is to make these classic pastries that taste just as delicious as the ones from the bakery. You’ll feel like a fancy French pastry chef once you master this sweet dessert.
Cream puff pastry is light and crisp, pairing perfectly with a sweet velvety cream filling, and then sprinkled with a coating of powdered sugar. The heavenly combination creates a deliciously splendid dessert to serve for family gatherings, showers, parties, and get-togethers.
Made with simple ingredients, you can make this iconic French dessert in less than an hour. Serve your cream puffs with mini cherry cheesecake or other bite-sized desserts, or pair them with savory appetizers for a party.
Cream Puffs Ingredients
- Butter - unsalted butter
- Water
- Milk - whole milk
- Salt
- Sugar - granulated sugar
- Flour - all-purpose flour
- Eggs - at room temperature
- Heavy cream
- Vanilla
- Sugar - powdered sugar to dust
The basis for cream puffs are the pastry shells which are made from pâte à choux, also known as choux pastry, and pronounced like ‘shoe’ pastry. Choux pastry is also used to make other desserts like eclairs and profiteroles.
While the classic version of the recipe is bursting with vanilla pastry cream, cream puffs are a versatile classic, and once you’ve mastered the recipe for the cream puff shell, you can fill it with any flavor of cream or custard. Cream puffs can be filled by either cutting them in half horizontally or by using a piping bag and pushing a pastry tip into the side of the pastry. The powdered sugar does not store well, so it’s best to dust the cream puffs immediately before serving.
Keep the dough moist during cooking by brushing the parchment paper with water before piping the dough. The most important thing to remember is never open the oven while cooking as it will cause the dough to sink.
How to Make Cream Puffs
FIRST STEP: Preheat the oven to 400°F.
SECOND STEP: Add butter pieces, water, milk, salt, and sugar to a saucepan. Heat on medium until the mixture starts to bubble.
THIRD STEP: Add flour and stir until the dough mixture is completely combined and starting to ball up. Press the dough against the sides of the pan for a few minutes to cook the flour.
FOURTH STEP: Transfer dough to a mixing bowl and allow to cool for a few minutes.
FIFTH STEP: Beat the eggs in a separate dish, then beat the dough on low and slowly start to incorporate the eggs into the dough while beating. As you’re doing this, the dough will start to come together. Reserve a few tablespoons of the egg for an egg wash (add about 2 teaspoons of water).
SIXTH STEP: Transfer this dough to a Ziploc bag (or a piping bag if you prefer - you’ll need a Wilton 1A tip). Or, it will help keep the pastry moist during cooking.
SEVENTH STEP: Pipe your dough into 2-inch mounds, about 2-3 inches apart.
EIGHTH STEP: Wet your finger and dab the top of any mounds that have a prominent crest.
NINTH STEP: Using a pastry brush, lightly dab a little egg wash on top of each mound.
TENTH STEP: Place the baking tray into a heated oven and bake for 20 minutes. Do not open the oven during this time. After 20 minutes, turn down the oven to 350°F and bake for a further 10 minutes.
ELEVENTH STEP: Remove from the oven and transfer to a cooling rack to cool completely.
TWELFTH STEP: While the puffs are cooling, add the cream, sugar, and vanilla to a medium mixing bowl and beat until stiff peaks form. Transfer this cream to a Ziploc (again cutting the corner) or your piping bag.
THIRTEENTH STEP: Slice each puff, you’ll notice it is hollow inside. Pipe the cream into each puff, then gently replace the top you sliced off.
FOURTEENTH STEP: When ready to serve, dust with powdered sugar.
Why do creme puffs deflate?
The two main reasons cream puffs deflate are opening the oven early or undertaking. Opening the oven too early releases heat that can hinder their ability to rise, and under-baking can cause collapse shortly after removing from the oven.
What is Choux pastry?
answer Choux pastry dough, pâte à choux, is a French pastry dough that is used in cream puffs, eclairs, and profiteroles.
Can cream puffs be made in advance?
Cream puffs can be made 2 to 3 days in advance and then stored in a container in the refrigerator until you are ready to serve them. Unfilled cream puffs can also be frozen for up to 3 months, then defrosted and filled.
How to Store Cream Puffs?
IN THE FRIDGE: Store leftover cream puffs in an airtight container in the refrigerator for up to 3 days. To keep the pastry from getting soggy you can add a piece of paper towel to the top of the lid to soak up some of the excess moisture.
IN THE FREEZER: Unfilled cream puffs can be frozen for up to 3 months, then defrosted and filled.
Cream Puffs
Delicate cream puffs feature crisp pastry, filled with cream, and dusted with powdered sugar. They taste just as delicious as the pastries from the bakery.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 servings
Ingredients
- 8 tablespoons unsalted butter cut into 8 individual pieces
- ½ cup water
- ½ cup whole milk
- ¼ teaspoon salt
- 2 teaspoons sugar
- 1 cup all-purpose flour
- 4 eggs room temperature
- 2 cups heavy cream
- 1 teaspoon vanilla
- 2 tablespoons sugar
- powdered sugar to dust
Instructions
- Preheat the oven to 400°F.
- Add butter pieces, water, milk, salt, and sugar to a saucepan. Heat on medium until the mixture starts to bubble.
- Add flour and stir until the dough mixture is completely combined and starting to ball up. Press the dough against the sides of the pan for a few minutes to cook the flour.
- Transfer dough to a mixing bowl and allow to cool for a few minutes.
- Beat the eggs in a separate dish, then beat the dough on low and slowly start to incorporate the eggs into the dough while beating. As you’re doing this, the dough will start to come together. Reserve a few tablespoons of the egg for an egg wash (add about 2 teaspoons of water).
- Transfer this dough to a Ziploc bag (or a piping bag if you prefer - you’ll need a Wilton 1A tip). Or, it will help keep the pastry moist during cooking
- Pipe your dough into 2-inch mounds, about 2-3 inches apart.
- Wet your finger and dab the top of any mounds that have a prominent crest.
- Using a pastry brush, lightly dab a little egg wash on top of each mound.
- Place the baking tray into a heated oven and bake for 20 minutes. Do not open the oven during this time. After 20 minutes, turn down the oven to 350°F and bake for a further 10 minutes.
- Remove from the oven and transfer to a cooling rack to cool completely.
- While the puffs are cooling, add the cream, sugar, and vanilla to a medium mixing bowl and beat until stiff peaks form. Transfer this cream to a Ziploc (again cutting the corner) or your piping bag.
- Slice each puff, you’ll notice it is hollow inside. Pipe the cream into each puff, then gently replace the top you sliced off.
- When ready to serve, dust with powdered sugar
Nutrition
Calories: 210kcal | Carbohydrates: 9g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 68mg | Potassium: 58mg | Fiber: 1g | Sugar: 3g | Vitamin A: 684IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @bestblogrecipes
Comments
Pauline Wagner says
Love the cream puff recipe .But would you mind posting recipe to my email so i can print it please .Thank you in advance