Description
Delight in these classic Cream Puffs featuring a light and airy choux pastry filled with luscious vanilla whipped cream. Perfectly crisp on the outside and soft inside, these elegant desserts are dusted with powdered sugar for a sweet finishing touch, ideal for any special occasion or a refined 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
Whipped Cream Filling:
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
For Finishing:
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the cream puffs.
- Make Dough: In a medium saucepan over medium heat, combine unsalted butter, water, whole milk, salt, and sugar. Heat the mixture until bubbling.
- Incorporate Flour: Add the all-purpose flour all at once into the bubbling liquid and stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
- Cool Dough: Remove the dough from heat and let it cool slightly for a few minutes to prevent cooking the eggs prematurely when added.
- Add Eggs: Gradually beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, until the dough is smooth and glossy.
- Pipe Dough: Using a piping bag, pipe mounds of dough onto the prepared baking sheet, spacing them evenly to allow for rising. Optionally, brush tops lightly with egg wash for a golden finish.
- Bake at High Temp: Bake the dough at 400°F (200°C) for 20 minutes, taking care not to open the oven door during this time to allow proper puffing.
- Reduce Temperature and Continue Baking: After the initial 20 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 10 minutes to dry out and set the cream puffs fully.
- Cool Puffs: Transfer the baked puffs to a wire rack and allow to cool completely to room temperature before filling.
- Prepare Filling: Whip the heavy cream together with vanilla extract and sugar until stiff peaks form, creating a light and fluffy filling.
- Assemble Cream Puffs: Slice each cooled puff horizontally, fill generously with the whipped cream mixture and reassemble.
- Finish: Dust the assembled cream puffs with powdered sugar just before serving for an elegant presentation.
Notes
- Ensure the dough is slightly cooled before adding eggs to avoid scrambling.
- Do not open the oven door during the first 20 minutes of baking to allow proper steam puffing.
- Use cold heavy cream for better whipping results.
- Make the filling fresh to maintain light texture and flavor.
- Store cream puffs in the refrigerator and consume within 1-2 days for best taste and texture.
