Cream Puff Recipe
User Reviews
4.9
Cream Puff Recipe
Description
The Cream Puff Recipe uses a classic choux pastry dough, starting with a mixture of water, unsalted butter, granulated sugar, and salt brought to a simmer. Flour is added all at once and stirred to form a thick dough ball. After resting, eggs are incorporated one at a time until the dough becomes smooth and glossy. The dough is piped into small rounds and baked at a high temperature to produce puffed, hollow pastries with a crisp shell and tender interior.
After baking, the shells are cooled and filled with whipped heavy cream sweetened with powdered sugar, creating a light and airy filling that balances the delicate crispness of the pastry. The final cream puffs offer a subtle sweetness and a pleasing contrast in texture.
The recipe suggests storing unbaked dough in the refrigerator for up to two days and baked shells at room temperature for one to two days or frozen for several months. Reheating baked shells briefly in a hot oven can restore crispness. Filled puffs are best served fresh but can be refrigerated for a few days. Consistent oven temperature and humidity considerations are important for reliable results.
Ingredients
- 1 cup water
- 5 tablespoons + 1 teaspoon butter unsalted
- 1 tablespoon granulated sugar
- ⅛ teaspoon salt
- 1 cup all-purpose flour
- 4 egg
- 1 cup heavy cream
- ¼ cup powdered sugar or more or less to taste
Instructions
- Preheat the oven to 450°F. Line two baking sheets with parchment paper or silicone liners and set aside.
- In a medium saucepan over medium heat, combine water, butter, granulated sugar, and salt and bring to a simmer. (Be sure the sugar and salt dissolve before the mixture begins to simmer).
- Once a simmer is reached, remove from the heat and stir in flour, all at once, until the mixture forms a ball. Let stand for 5 minutes.
- Add the eggs one at a time, mixing well by hand or with a hand mixer between each addition. Mix until the dough is smooth and shiny.
- Transfer the dough to a pastry bag fitted with a large tip (or a resealable plastic bag with a hole cut in the corner). Be sure there are no bubbles in the piping bag and that the piping tip is in contact with the dough at all times to eliminate rippling.
- Pipe small (1–1½-inch) rounds of dough onto the prepared baking sheets, spacing about 1 inch apart. Use your finger to press down the little peaks at the top of the dough, so the puffs are smooth. (Tip: Make sure all the cream puffs are the same size, so they all cook at the same rate.)
- Bake for 10 minutes, then lower the temperature to 350°F and bake for 15 minutes more. The puffs are done when lightly browned and the insides are hollow. Pull out of the oven and use a toothpick or thin skewer to poke a hole in each shell. Let the puffs cool completely.
Filling
- While the puffs cool, beat cream with a hand mixer or wire whisk, until firm peaks form. Beat in the powdered sugar a little at a time until the whipped cream is as sweet as you prefer.
- When the puffs are cool, split each cream puff in half using a serrated knife.
- Place a scoop of whipped cream onto the bottom half of each puff. Top with the other half and dust with powdered sugar before serving.
Notes
- Keep a consistent oven temperature to help the cream puffs rise properly and maintain a fluffy texture.
- High humidity can affect dough performance; consider this when preparing.
- You can prep dough ahead by storing it refrigerated in an airtight container or pastry bag for up to 2 days.
- Baked shells can be stored unfilled at room temperature for 1-2 days or frozen for 2-3 months; reheat in a 350°F oven for 5-8 minutes to restore crispness.
- Filled cream puffs are best served soon after filling but can be refrigerated for a couple of hours or stored covered for 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Serving | 1puff | |
| Calories | 112kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 55mg | 18% |
| Sodium | 31mg | 1% |
| Potassium | 31mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
