Here’s a classic cream puff recipe—light, airy choux pastry filled with sweet cream. Perfect for desserts or special occasions.
Classic Cream Puffs
Ingredients
For the Choux Pastry
- 1 cup water
- ½ cup unsalted butter (1 stick)
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the Filling (Pastry Cream or Whipped Cream)
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Optional Topping
- Powdered sugar for dusting
- Chocolate ganache
Instructions
1. Make the choux pastry
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- In a medium saucepan, combine water, butter, and salt. Bring to a boil.
- Remove from heat and stir in flour all at once. Return to heat and cook 1–2 minutes, stirring constantly, until mixture forms a ball and pulls away from the pan.
- Transfer to a bowl and let cool slightly (2–3 minutes).
- Beat in eggs one at a time, mixing thoroughly after each until dough is smooth and shiny.
2. Pipe and bake
- Spoon dough into a piping bag or use a spoon to drop 1½–2 inch mounds onto prepared baking sheet.
- Optional: brush tops with egg wash for shine.
- Bake 20–25 minutes at 400°F, then reduce heat to 350°F (175°C) and bake another 10–15 minutes, until puffed and golden.
- Do not open the oven during baking to prevent collapse.
- Cool completely on a wire rack.
3. Make the filling
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- For pastry cream, make a custard base and chill until thickened.
4. Assemble
- Slice cream puffs in half or make a small hole in the bottom.
- Pipe or spoon filling into each puff.
- Dust with powdered sugar or drizzle with chocolate ganache.
Tips
- Egg size matters—large eggs help the dough rise properly.
- Don’t underbake—puffs must be dry inside or they’ll collapse.
- Fill just before serving to keep pastry crisp.
- Freeze baked shells for up to 1 month, fill after thawing.
If you want, I can also give you a quick chocolate cream puff version or a mini cream puff (profiterole) version perfect for parties.
Do you want me to do that?
