Description
These classic cream puffs feature delicate, airy choux pastry filled with a luscious vanilla cream. A timeless French treat that’s perfect for any occasion, with a perfect balance of lightness and sweetness.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, bring the water and butter to a boil over medium heat. Stir in the flour until the mixture forms a ball and pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and allow it to cool for a few minutes. Beat in the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
- Spoon or pipe the dough onto the prepared baking sheet, forming small mounds (about the size of a golf ball). Space them a few inches apart to allow for expansion.
- Bake for 30-35 minutes, or until the puffs are golden brown and puffed up. Let them cool completely on a wire rack.
- In a separate bowl, whip the heavy cream, vanilla extract, and powdered sugar together until stiff peaks form.
- Once the puffs have cooled, use a serrated knife to slice them in half. Pipe or spoon the whipped cream mixture into the center of each puff.
- Serve immediately and enjoy!
Notes
- Make sure the dough is fully mixed before baking to ensure the puffs rise properly.
- For extra flair, dust the cream puffs with powdered sugar just before serving.
- The puffs can be filled just before serving or stored in an airtight container for up to 1 day. Keep the filling refrigerated until you’re ready to serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes