Description
This classic Cream Puffs recipe features light and airy choux pastry shells filled with smooth, sweetened whipped cream and topped with a delicate powdered sugar glaze. Perfectly crisp outside and soft inside, these elegant pastries make a delightful dessert or treat for any occasion.
Ingredients
Scale
For the Cream Puff Shells:
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Whipped Cream Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or water
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking the puff shells.
- Make the Dough: In a medium saucepan, combine the butter and water and bring to a boil over medium-high heat. Remove from heat and stir in the flour and salt all at once. Return to heat and stir constantly for 1-2 minutes until mixture pulls away from the pan and becomes a smooth dough.
- Add the Eggs: Remove the pan from heat and let the dough cool slightly for a minute. Add the eggs one by one, beating well each time until the dough is smooth and glossy.
- Pipe the Dough: Using a spoon or piping bag, form small mounds of dough about 1 to 1 1/2 inches in diameter onto the prepared baking sheet, leaving around 2 inches between each to allow for spreading.
- Bake the Shells: Bake in the preheated oven for 20 to 25 minutes until golden brown and puffed. Do not open the oven during the first 15 minutes to prevent collapse.
- Cool: Remove from oven and cool completely on a wire rack. Once cooled, make a small hole in the side of each shell with a knife or skewer for filling.
- Whip the Cream: In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Avoid overbeating to maintain smooth texture.
- Fill the Puffs: Fill the cooled cream puffs by piping or spooning the whipped cream into the holes created in each shell.
- Make the Glaze: Combine powdered sugar with 1 tablespoon of milk or water in a small bowl, stirring until smooth. Adjust thickness by adding more liquid if needed.
- Drizzle the Glaze: Drizzle the glaze over the filled cream puffs for a sweet, glossy finish.
Notes
- Do not open the oven during the first 15 minutes of baking to prevent the puffs from collapsing.
- Allow cream to cool completely before filling to avoid melting the whipped cream.
- For a thinner glaze, add the liquid gradually until the desired consistency is reached.
- Use fresh eggs for best dough consistency and rise.
- Chilled cream whips better and helps in achieving stable peaks.
