Cream Puffs
User Reviews
5
Cream Puffs
Description
The Cream Puffs recipe uses a traditional choux pastry dough made by boiling water, butter, and salt, then stirring in flour before beating in eggs to achieve a smooth consistency. The dough is portioned onto baking sheets and brushed with an egg wash to develop a shiny, golden crust. After baking, the puffs are sliced to let steam escape and cooled thoroughly to keep their crisp texture.
The filling is a chilled mixture of heavy cream whipped with powdered sugar and vanilla extract until light and fluffy, which creates a rich and mildly sweet complement to the pastry. The play of textures—crispy shell with a tender, airy interior filled with creamy sweetness—is the hallmark of this dessert.
These cream puffs are best enjoyed shortly after assembly to maintain the crispness of the shells, as filling them too far ahead may cause them to soften. The recipe yields about 10 puffs of approximately 3 inches each, making them suitable for small gatherings or as an elegant snack.
Chilling the heavy cream before whipping optimizes the texture and ease of whipping, ensuring a stable filling. After baking, cutting a slit right away prevents sogginess by releasing steam. Powdered sugar dusting adds a delicate touch just before serving.
Ingredients
For the puffs:
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 egg
For the egg wash:
- 1 egg lightly beaten, yolk
- 2 tablespoons milk
For the cream:
- 2 cups heavy cream chilled (see note 1)
- 1/4 cup powdered sugar plus more for dusting
- 1/2 teaspoon vanilla extract
Instructions
To make the puffs:
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper or silicone mats. In a large saucepan over medium heat, bring water, butter and salt to boil. Remove from heat, add flour, and stir constantly until a smooth ball forms.
- Let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Using a 1/4 cup measuring cup or large portion scoop, drop 5 balls of dough on to each baking sheet, four towards the corners and one in the middle but at least 3 inches apart (I use the OXO large cookie scoop, a size 20 portioner, and do heaping scoops).
- To make the egg wash, whisk together egg yolk and milk. Brush lightly over puffs. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape. Cool completely.
To assemble the puffs:
- While the puffs are cooling, chill a metal mixing bowl and metal whisk in freezer for 10 to 15 minutes.
- Combine cream, powdered sugar, and vanilla in chilled mixing bowl and beat until stiff peaks form, about 6 to 8 minutes.
- Split cream puffs and discard soft dough from inside. Fill the cream puffs just before serving. Dust with powdered sugar.
Notes
- Chill heavy cream in the freezer at least 15 minutes before whipping for best texture and volume.
- Immediately after baking, cut a small slit in each cream puff to release steam and avoid sogginess.
- This recipe makes about 10 cream puffs, each roughly 3 inches in diameter.
- Filled cream puffs are best eaten soon after assembly as they do not keep well and tend to lose crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (1 puff each)
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1puff | |
| Calories | 334kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 163mg | 54% |
| Sodium | 172mg | 7% |
| Potassium | 92mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 1109IU | 22% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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