Cream Puffs Recipe
User Reviews
5
Cream Puffs Recipe
Description
The Cream Puffs Recipe focuses on creating choux pastry, a dough made by boiling water, milk, butter, sugar, and salt before incorporating flour and eggs. The dough is cooked briefly on the stove to remove moisture, then beaten with eggs until smooth and ribbon-like. The dough is piped into small rounds and baked at a high temperature to produce hollow, crisp shells. Once baked and cooled, the puffs are filled with a chilled, sweetened whipped cream flavored with vanilla extract. Optional raspberries can be added inside or atop the cream for extra flavor and decoration, finished with a sprinkle of powdered sugar to highlight the pastry's softness.
The resulting cream puffs have a crisp exterior shell and a light, creamy filling that balances richness with airiness. The recipe emphasizes careful timing in baking and assembly to maintain the structural integrity and freshness of the puffs. These pastries can be served as a refined dessert or with afternoon tea, making for an elegant and satisfying treat.
Tips include proper dough preparation to prevent peaked tops and ensure a uniform rise during baking. Release pressure from the piping bag before lifting to avoid sharp points, enhancing the visual appeal of the puffs.
Ingredients
Ingredients for Choux Pastry:
- 1/2 cup water
- 1/2 cup milk whole
- 8 Tbsp butter unsalted
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour measured correctly
- 4 egg room temperature, large
Ingredients for Cream Filling and Garnish:
- 2 cups heavy whipping cream chilled
- 4 Tbsp granulated sugar
- 1 tsp vanilla extract
- 28 raspberry optional
- 1 Tbsp powdered sugar to garnish
Instructions
How to Make Cream Puffs:
- Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
- In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
- One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
- Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
- Transfer the dough to a piping bag fitted with a 1/2" round tip. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1" apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.
- Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
How to Make Filling for Cream Puffs:
- In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
- Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.
Notes
- To avoid sharp peaks on the cream puffs, release the pressure from the piping bag before lifting it away, then quickly swirl the tip around to smoothly finish forming each puff.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cream puffs
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbs | 6g | |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 55mg | 18% |
| Sodium | 38mg | 2% |
| Potassium | 34mg | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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