Here’s a classic recipe for Cream Puffs — light, airy pastries filled with sweet cream.
🥐 Cream Puffs
🛒 Ingredients
For the pastry (choux pastry)
- 1 cup (240 ml) water
- ½ cup (115 g) butter
- ¼ tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
For the filling (pastry cream or whipped cream)
- 1 cup (240 ml) heavy cream
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
Optional topping
- Melted chocolate or powdered sugar
👩🍳 Instructions
1️⃣ Make the Choux Pastry
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, and salt. Bring to a boil.
- Remove from heat and stir in flour all at once until mixture forms a smooth ball.
- Return to low heat, stirring 1–2 minutes to dry slightly.
- Transfer to a bowl and beat in eggs one at a time until smooth and glossy.
2️⃣ Pipe and Bake
- Use a spoon or piping bag to drop or pipe small mounds (about 1–2 inches) onto the baking sheet.
- Bake 20–25 minutes until golden brown and puffed.
- Remove from oven and poke a small hole in each to release steam. Cool completely.
3️⃣ Prepare the Filling
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Alternatively, use pastry cream if you prefer a custard-style filling.
4️⃣ Assemble
- Slice puffs in half or poke a hole in the bottom.
- Pipe or spoon cream into each puff.
5️⃣ Optional Topping
- Drizzle melted chocolate over the tops or dust with powdered sugar.
💡 Tips
- Make sure the oven is fully preheated — choux needs high heat to puff.
- Let puffs cool completely before filling to prevent sogginess.
- For extra flavor, add a pinch of sugar or vanilla to the pastry dough.
If you want, I can also give you a quick chocolate-glazed cream puff version that looks bakery-style without extra steps.
