Indulge in the airy elegance of “Delicate Delights: Cream Puffs,” a classic French pastry known for its light, airy choux pastry filled with rich, creamy filling. Perfect for special occasions or whenever you want to treat yourself, these cream puffs are a delightful combination of textures and flavors that will impress and satisfy any sweet tooth.
Why You’ll Love Cream Puffs:
- Light and Airy: The choux pastry is perfectly light and crisp.
- Rich and Creamy Filling: The filling adds a delightful richness to the delicate pastry.
- Impressive and Elegant: Perfect for entertaining or special occasions.
- Versatile: Can be filled with various creams or custards and topped with chocolate, powdered sugar, or caramel.
Ingredients Notes For Cream Puffs:
- Choux Pastry:
- Water: Provides moisture for the dough.
- Butter: Adds richness and helps create a tender pastry.
- Flour: All-purpose flour for structure.
- Eggs: Give the dough its rise and light texture.
- Salt: Enhances flavor.
- Cream Filling:
- Heavy Cream: Whipped to create a light, fluffy filling.
- Powdered Sugar: Sweetens the cream.
- Vanilla Extract: Adds flavor to the cream.
Recipe Steps:
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the Choux Pastry:
- In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, and 1/4 teaspoon of salt. Bring to a boil over medium heat.
- Once the mixture reaches a boil, remove from heat and add 1 cup of all-purpose flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Let the mixture cool slightly, about 5 minutes. Add 4 large eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Pipe the Dough:
- Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds of dough (about 1-2 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Pastry:
- Bake in the preheated oven for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes, or until the puffs are golden brown and crisp. Do not open the oven door during baking.
- Remove from the oven and pierce each puff with a toothpick to release steam. Let cool completely on a wire rack.
- Prepare the Cream Filling:
- In a large mixing bowl, beat 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form.
- Fill the Cream Puffs:
- Once the puffs are completely cool, cut them in half horizontally or make a small hole in the bottom of each puff. Fill a piping bag fitted with a small round tip with the whipped cream and pipe the cream into each puff.
- Serve:
- Dust the filled cream puffs with powdered sugar or drizzle with melted chocolate before serving.
Storage Options:
- Refrigerate: Store filled cream puffs in an airtight container in the refrigerator for up to 2 days. Unfilled puffs can be stored at room temperature in an airtight container for up to 3 days.
- Freeze: Freeze unfilled puffs in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 1 month. Thaw at room temperature before filling.
INGREDIENTS
For the Choux Pastry:
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Cream Filling:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Glaze (optional):
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup (optional)
- 1/4 cup heavy cream
INSTRUCTIONS
- Prepare the Choux Pastry:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat.
- Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 2 minutes.
- Remove from heat and let the mixture cool for about 5 minutes.
- Add the eggs one at a time, beating well after each addition. The dough will be thick and glossy.
- Using a spoon or a piping bag fitted with a large round tip, drop or pipe the dough onto the prepared baking sheet in small mounds (about 1 1/2 inches in diameter), spacing them about 2 inches apart.
- Bake the Choux Pastry:
- Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and sound hollow when tapped.
- Turn off the oven, crack the oven door open, and let the puffs cool in the oven for 10 minutes to prevent them from collapsing.
- Remove from the oven and let cool completely on a wire rack.
- Prepare the Cream Filling:
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with a large star or round tip.
- Fill the Cream Puffs:
- Once the choux pastry puffs are completely cooled, use a sharp knife to cut them in half horizontally.
- Pipe the whipped cream generously onto the bottom half of each puff, then replace the top half.
- Prepare the Chocolate Glaze (optional):
- In a microwave-safe bowl, combine the chocolate chips, butter, and corn syrup (if using). Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth.
- Stir in the heavy cream until the glaze is smooth and shiny.
- Drizzle the chocolate glaze over the filled cream puffs.
- Serve:
- Serve the cream puffs immediately, or refrigerate them for up to a few hours before serving.
